Esquites Recipe Easy & Bright Mexican Corn Salad
A vibrant, creamy, and tangy Mexican street corn salad served in a cup or bowl. This easy, 15-minute version captures the zesty flavors of elote without the mess of a cob. Packed with fresh corn, mayonnaise, lime, and Cotija cheese, it’s perfect for summer gatherings or weeknight sides.
- Prep Time: 10
- Cook Time: 5
- Total Time: 15
- Yield: 4 servings 1x
- Category: Recipes
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
4 tablespoons unsalted butter (use salted butter if preferred, or omit for dairy-free)
2 cups fresh corn kernels (from 4 medium ears; thaw frozen corn if needed)
2 cloves garlic, minced (or 1/4 teaspoon garlic powder)
1 jalapeño pepper, minced (seeds removed for milder heat)
1/4 cup mayonnaise (full-fat or Greek yogurt for a lighter option)
1/4 cup crumbled Cotija cheese, plus more for garnish (substitute feta if needed)
2 tablespoons fresh cilantro, chopped (or parsley)
1/2 teaspoon fine salt (adjust to taste)
2 tablespoons lime juice (about 1 lime)
1 teaspoon paprika (optional, for color and smokiness)
1 teaspoon chili lime seasoning (or to taste)
Instructions
Heat butter in a skillet over medium heat until melted.
Add minced garlic and jalapeño; sauté for 1-2 minutes until fragrant.
Stir in corn kernels and cook for 3-5 minutes until tender and slightly charred.
Remove from heat and add mayonnaise, lime juice, crumbled Cotija, cilantro, and salt. Mix well.
Transfer to serving bowls or cups. Garnish with additional Cotija, paprika, and chili lime seasoning as desired.
Serve immediately or chilled.
Notes
Frozen corn works but should be thawed first. For a dairy-free version, use olive oil instead of butter and substitute Greek yogurt for mayonnaise. Store leftovers in an airtight container in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 1800mg
- Fat: 18g
- Saturated Fat: 5g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 30mg