Few dishes capture the bold, irresistible flavors of Mexican street food quite like Mexican Street Corn Salad, also known as Esquites. This vibrant, creamy corn salad takes everything people love about elote—charred corn, tangy lime, creamy sauce, salty cheese, and chili heat—and transforms it into a spoonable, shareable side dish.

Esquites are traditionally served warm in cups by street vendors throughout Mexico, making them easy to eat and impossible to resist. This homemade version stays true to its roots while being simple enough for weeknight dinners, backyard barbecues, and summer gatherings.

What Is Esquites?

Esquites are a classic Mexican street food made with sautéed or charred corn kernels tossed in butter, lime, mayonnaise, chili, and cheese. Unlike elote, which is served on the cob, esquites are served off the cob, making them easier to eat and more versatile.

This Mexican street corn salad is creamy, tangy, slightly smoky, and packed with bold flavor in every bite.

Why This Mexican Street Corn Salad Works

This recipe has become a favorite because it offers:

Authentic street corn flavor
Easy preparation with minimal ingredients
A perfect balance of creamy, tangy, and spicy
A side dish that works warm or cold

It’s equally at home next to grilled meats, tacos, or as part of a summer potluck spread.

Flavor Profile Breakdown

The magic of esquites comes from contrast:

Sweet corn kernels
Rich butter and creamy dressing
Bright acidity from fresh lime juice
Salty cotija cheese
Smoky heat from chili powder

Each element enhances the others without overpowering the dish.

Ingredients

4 cups corn kernels (fresh, frozen, or canned and drained)
2 tablespoons unsalted butter
2 cloves garlic, minced
⅓ cup mayonnaise
¼ cup sour cream
1½ tablespoons fresh lime juice
½ teaspoon chili powder (or to taste)
¼ teaspoon smoked paprika
Salt, to taste
½ cup crumbled cotija cheese
¼ cup fresh cilantro, chopped

Instructions

Cook the Corn
Melt butter in a large skillet over medium-high heat. Add corn and cook until lightly charred and golden, about 5–7 minutes.
Add Garlic
Stir in garlic and cook for 30 seconds until fragrant.
Make the Dressing
In a bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt.
Combine
Remove corn from heat and fold in the dressing until evenly coated.
Finish
Stir in cotija cheese and cilantro. Taste and adjust seasoning.
Serve
Serve warm or chilled with extra lime wedges and chili powder if desired.

Tips for the Best Esquites

Char the corn for smoky depth
Use fresh lime juice only
Adjust chili level to taste
Add cheese while corn is warm for best melt

Variations & Customizations

Spicy: Add jalapeño or hot sauce
Lighter: Use Greek yogurt instead of sour cream
Vegan: Use vegan mayo and skip cheese
Extra Smoky: Grill corn instead of skillet cooking

Serving Suggestions

Mexican street corn salad pairs perfectly with:

Tacos and fajitas
Grilled chicken or steak
Burgers and barbecue
Summer potlucks and picnics

It also works beautifully as a taco topping or burrito bowl addition.

Make-Ahead & Storage

Refrigerate up to 3 days
Stir before serving
Add fresh cilantro just before serving for best flavor

Cultural Context & Popularity

Esquites have been enjoyed in Mexico for generations, often sold from street carts and enjoyed as an affordable, flavorful snack. This dish represents the heart of Mexican street food—simple ingredients elevated by technique and seasoning.

Why This Recipe Belongs in Your Rotation

This creamy Mexican corn salad is:

Fast to prepare
Packed with bold flavor
Crowd-friendly
Easy to scale for gatherings

Once you try it, it becomes a staple for summer and beyond.