Salad: Mexico – Esquites (Mexican Street Corn Salad)

Serving Size: 6

Approximate Time

Prep 15 min

Cook 12 min

Additional 15 min

Total 42 min

Ingredients

- 5 cups (800 g) fresh corn kernels (from about 6 medium ears)
- 2 tbsp (28 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil
- 1/3 cup (80 ml) mayonnaise
- 1/3 cup (80 ml) Mexican crema or sour cream
- 2 tbsp (30 ml) fresh lime juice (about 1 lime)
- 1 tsp (2 g) grated lime zest
- 3/4 cup (90 g) crumbled cotija cheese
- 1/4 cup (15 g) chopped fresh cilantro
- 2 scallions, thinly sliced (about 2 tbsp / 18 g)
- 1 small jalapeño, seeded and finely chopped (about 1 oz / 30 g) — optional for heat
- 1/2 tsp (2.5 g) chili powder
- 1/2 tsp (2.5 g) smoked paprika — optional, for smoky depth
- 1/2 tsp (2.5 g) kosher salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 1 tbsp (15 ml) Tajín or chili-lime seasoning, plus more for serving (optional)
- Lime wedges for serving

Instructions

1. Heat a grill or a large cast-iron skillet over high heat until very hot. If using a broiler, preheat the broiler and set an oven rack 6–8 inches from the heat source.
2. Toss the corn kernels with the vegetable oil. Add to the hot skillet or a grill pan in a single layer (work in batches if needed) and let them sear without stirring for 2–3 minutes to develop char; stir or shake and continue to cook until most kernels have some char, about 6–8 minutes total. If broiling, spread kernels on a rimmed baking sheet and broil, stirring once, until charred in spots, 6–8 minutes.
3. Reduce heat to medium, add the butter to the pan with the corn, and sauté 1–2 minutes until butter is melted and corn is glossy. Remove from heat and transfer the corn to a large mixing bowl to cool slightly (warm is ideal).
4. In a separate bowl, whisk together the mayonnaise, crema (or sour cream), lime juice, lime zest, chili powder, smoked paprika (if using), kosher salt, and black pepper until smooth.
5. Pour the dressing over the warm corn and toss to coat. Fold in the crumbled cotija (reserve a small amount for garnish), chopped cilantro, sliced scallions, and minced jalapeño if using. Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.
6. If desired, stir in 1 tbsp (15 ml) Tajín or sprinkle it over the salad for extra tang and heat. Let the salad rest 10–15 minutes for flavors to meld; it can also be chilled for up to 1 hour and served slightly cold or at room temperature.
7. Transfer to a serving bowl, sprinkle with reserved cotija and a little extra Tajín or chili powder, and serve with lime wedges alongside fajitas or grilled steak.