Recipes » Mexican Street Corn Salad

Mexican Street Corn Salad

Esquites, aka Mexican street corn salad is both smoky and spicy with hints of tangy citrus. It’s a delightful version of Mexican corn on the cob. We generally serve this as a meal in itself, but it makes a wonderful side dish with grilled meats of any kind.
Mexican Street Corn Salad-

How to Make Mexican Street Corn Salad

Mexican Street Corn Salad

Remove the corn kernels from the cobs. A corn cob stripper tool works very well for this. If you prefer you can use frozen corn.

Heat the butter in a large skillet over high heat. Add the corn and saute it just until the corn starts to char. If using frozen corn note that this will take slightly longer. Transfer the corn to a large bowl and let it cool for a couple minutes.

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To the same bowl, add the remaining ingredients.

Mexican Street Corn Salad ingredients

Add the freshly squeezed lime juice.

Mexican Street Corn Salad- adding lime juice

Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.

Mexican Street Corn Salad
To serve garnish with additional cheese and cilantro, if preferred.

Mexican Street Corn Salad- budget101.com

This mexican street corn salad offers a tremendous amount of flavor and tastes even better the next day!

Mexican Street Corn Salad- by Budget101.com

Mexican Street Corn Salad

You’ll Need:
4 cups corn (about 5 ears), cut from the cob
2 tbsp butter
1/2 red bell pepper, chopped
1/2 small red onion, finely chopped
6 green onions, thinly slice
1/2 cup fresh cilantro, chopped
1 jalapeno pepper diced
1/2 avocado, diced
4 tbsp lime juice
1/2 tsp cumin ground
1/2 tsp smoked paprika
1/4 tsp black pepper ground
1/4 tsp salt
2 tbsp sour cream
2 tbsp mayonnaise
1/2 cup cotija cheese (or feta), crumbled

  1. Remove the corn kernels from the cobs. If you prefer you can use frozen corn.
  2. Heat the butter in a large skillet over high heat. Add the corn and saute it just until the corn starts to char. If using frozen corn note that this will take slightly longer.
  3. Transfer the corn to a large bowl and let it cool for a couple minutes.
  4. Add the remaining ingredients to the bowl. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
  5. Garnish with additional cheese and cilantro just prior to serving.

Delicious Mexican Street Corn Salad

1 thought on “Mexican Street Corn Salad”

  1. I just learned the difference between Elote and Esquites the other day. Elote is a Mexican name for grilled corn on the cob. Esquites, on the other hand, is the same corn, but cut off from the cob and served in a cup, often eaten with a spoon.

    Reply

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