Yield: 4 to 6
Author: Ana Marti
Esquites (Mexican Style Street Corn Salad)

Esquites (Mexican Style Street Corn Salad)

Prep time: 5 MCook time: 10 MTotal time: 15 M
Esquites, also known as elotes in a cup, is the perfect snack and taco side. Charred sweet corn kernels tossed with crema, chili powder, and lime juice makes the perfect combination that will keep you wanting more.


  • 4 cups fresh corn kernels, cut off the cob (about 6 med ears of corn)
  • 2 tablespoons light olive or canola oil
  • 1 tablespoon mayonnaise
  • 2 tablespoons sour cream or Mexican crema
  • Juice from 1 1/2 lime
  • 1/2 teaspoon chili powder
  • 1/2 tablespoon Tajin seasoning, plus more for topping
  • 1/4 cup chopped cilantro
  • 1/3 cup cotija cheese or crumbled queso blanco
  • salt to taste


  1. Heat the oil in a large skillet over medium heat. Add the corn in an even layer and cook with a lid on stirring occasionally. Cook for 10-15 minutes until the corn is mostly charred. Transfer to a large bowl and let it cool for a few minutes.
  2. Add mayonnaise, crema or sour cream, lime juice, chili powder, Tajin seasoning, salt, half of the cilantro, and half the cheese, stir to combine. Taste and adjust seasoning to preference. Top with the rest of the cheese, cilantro, and Tajin. Enjoy warm or at room temperature.


Thawed frozen corn can be used to substitute fresh corn. Tajin seasoning is used traditionally on elotes and esquites, but it can be a little hard to find at times. Other brands like Badia, Lawry's, and Trader Joes make something similar, if you can find those try substituting it with that, if not just use more chili powder and lime juice.
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