Esquites Recipe (Mexican Street Corn Salad) (2024)

This esquites recipe, aka Mexican corn salad, is everything great about elote served in salad form, the perfect side dish.

Looking for the ultimate side dish for your next gathering? Bring this recipe and you're guaranteed to make everyone happy. I'm talking Esquites, and it's hard to beat.

What is Esquites?

Esquites is a zesty side dish inspired by the famous dish "Elote", or Mexican Street Corn. It is mixture of grilled or charred corn tossed with chopped peppers, onion, avocado, herbs and seasonings, then made creamy with a mix of Mexican crema (or sour cream) and mayonnaise.

Together, the dish is creamy and satisfying, and makes for a party favorite. You'll also hear it called "Mexican Corn Salad" or "Mexican Street Corn Salad", or "Elote Salad".

It's pretty much one of the kings of the Mexican street foods.

It's easier to eat than Mexican Street Corn, which can get pretty messy, even though it's super fun to eat. Huge flavor, of course.

This particular recipe takes all the awesome qualities of Mexican Street Corn and turns it into salad form.

This is a party size recipe. It serves 8 or more easily.

There are many versions of this all over the internet. Mine is different because it’s creamier than other recipes like this, and slightly spicier. I like it creamy and spicy.

Let's discuss how to make esquites!

Esquites Ingredients

First, gather up your ingredients. The ingredients you'll need to make this Esquites recipe include the following:

• Sweet Corn. Enough for about 6 cups of corn.
• Olive Oil.
• Red Bell Pepper.
• Jalapeno Peppers. Optional, for a spicier version.
• Red Onion.
• Avocado.
• Cilantro.
• Lime Juice.
• Seasonings. Paprika, cumin, salt and black pepper.
• Hot Sauce. Optional, for a spicier version.
• Mexican Crema. You can also use sour cream.
• Mayonnaise.
• Cheesse. Use queso fresco or crumbled cotija cheese.

How to MakeEsquites (Mexican Corn Salad) - the Recipe Steps

First, cut the kernels off the cobs.

Heat the olive oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.

Next, add the corn to a small bowl and stir in the remaining ingredients.

Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.

Ready to Serve! Top with a bit of extra crumbly cheese, fresh cilantro and lime wedges. Serve it up!

Easy enough, isn't it? This is a great side dish for summer parties, barbecues, cookouts, or ideal for holiday gatherings as well.

Think Memorial Day weekend, 4th of July, Labor Day, even a great Christmas side dish.

Storage

Store any leftover esquites in the refrigerator in an airtight container. It should last 3-4 days.

You can make this recipe the day before. I do not recommend freezing it, as it will affect the texture.

That's it, my friends. I hope you enjoy the recipe! Let me know how the party goes. Enjoy!

Try These Other Great Side Dish Recipes

• Cajun Corn Maque Choux
• Grilled Corn Salad with Sweet Peppers
• Grilled Corn Salad with Feta and Peppers
• Charred Corn Salad with Hatch Peppers
• Mexican Corn Dip
• Jerk Rubbed Grilled Corn on the Cob
• Corn Salsa
• Roasted Corn-Habanero Salsa
• Calabacitas
• Mexican Rice

Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.

NOTE: This recipe was updated on 7/11/22 to include new information. It was originally published on 7/10/19.