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Esquites - Mexican Corn Salad

Esquites are Mexican street corn in a bowl. The combination of the smokiness, cheese, creaminess from the mayo, and the lime juice is perfect.
5 from 6 votes
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Side Dish
Cuisine Mexican
Servings 4 people


  • 4 ears fresh corn
  • 1/4 cup mayo - Duke's brand is the best
  • 1/3 cup green onions - finely chopped
  • 1/3 cup cotija cheese - crumbled (substitute feta or parmesan if you can't find cotija)
  • 3 tbs. cilantro - finely chopped
  • 1 medium lime - juiced
  • 1 tsp. chipotle chili powder - or use regular chili powder if you want to tone down the spice
  • 1/2 tsp. kosher salt


  • Remove husks and silk from corn. Using a stiff-bristled brush, like a dish brush, can help remove the silk. Just don't scrub so hard you damage the kernels.
  • Build charcoal fire. Once the charcoals are well lit and white all over, place husked corn on the grill grate, directly over the coals, and cook, turning occasionally, until tender and charred all over. About ten minutes.
  • Add all ingredients into a mixing bowl and stir to combine. Add salt to taste.
  • Let corn cool enough to handle. Cut kernels off the cobs into your mixing bowl and stir well to combine. Sprinkle the top with a little more cheese and cilantro before serving.
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