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Best Esquites Recipe

A creamy, tangy, and slightly spicy Mexican street corn salad, perfect for summer gatherings.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 people
Course: Side Dish
Cuisine: Mexican
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 ears of corn husked and cleaned
  • 2 tablespoons of olive oil
  • 1/2 cup of mayonnaise
  • 1/4 cup of cotija cheese crumbled
  • 1/2 teaspoon of chili powder
  • 1 lime juiced
  • Salt and pepper to taste
  • Chopped cilantro for garnish (optional)

Equipment

  • Large skillet or grill
  • Mixing bowl
  • Spatula or wooden spoon
  • Knife
  • Measuring cups and spoons

Method
 

  1. Start by husking the corn and removing any silk.
  2. Heat your skillet or grill over medium-high heat and brush the corn with olive oil.
  3. Grill the corn for about 10 minutes, turning occasionally, until it has nice char marks.
  4. Once grilled, let the corn cool slightly.
  5. Use a sharp knife to cut the kernels off the cob, ensuring you catch all those sweet juices.
  6. In a mixing bowl, combine the mayo, lime juice, chili powder, salt, and pepper.
  7. Add the grilled corn to the bowl with the dressing and stir well.
  8. Fold in the crumbled cotija cheese gently.
  9. Taste and adjust seasoning if needed.
  10. Transfer the esquites to a serving bowl and sprinkle with chopped cilantro if desired.
  11. Serve warm or at room temperature.

Notes

Great for summer barbecues and gatherings. Can be made ahead for easy entertaining.