Esquites (Mexican Street Corn Salad)
Crisp-charred kernels give a smoky pop against a creamy, tangy dressing studded with bright lime and herbaceous cilantro. Texturally lively with crumbly cheese and a little crunch from scallion, this salad balances spicy, citrusy, and buttery notes for a vibrant side or topping.
Swap the grill for a hot skillet or broiler if weather or time gets in the way; use Greek yogurt instead of half the mayonnaise for a lighter finish. For dairy-free versions, omit the cheese and replace mayonnaise with a tangy cashew cream or extra lime-yogurt alternative. Toasted cumin seeds or a pinch of smoked paprika deepen the smoky profile if you prefer.
Serve warm or at room temperature alongside grilled meats, tacos, or as a zesty topping for baked potatoes and grain bowls. It’s make-ahead friendly—store chilled up to 2 days and gently rewarm or bring to room temp before serving. A squeeze of extra lime and a sprinkle of fresh herbs right before plating keep the flavors bright.
How to Make It
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1
Char the corn: Heat a grill or a heavy skillet over high heat. Toss the corn kernels with olive oil. Working in batches if needed, spread kernels in a single layer and cook without stirring until well browned and charred in spots, 3–5 minutes; stir and char additional sides. Transfer to a large bowl.
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2
Make chili-lime butter: In a small skillet, melt the butter over medium heat. Stir in chili powder, smoked paprika (if using), and sugar; cook 30 seconds until fragrant. Remove from heat and stir in the juice of 1 lime.
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3
Dress the corn: Pour the warm chili-lime butter over the charred corn and toss to coat. Add mayonnaise and about three-quarters of the crumbled cheese; mix until evenly combined. Taste and season with 1 tsp salt and a few grinds of black pepper, adjusting to preference.
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4
Prepare aromatics: Finely chop the scallions, cilantro, and jalapeño. Add them to the corn along with the remaining 0.5 tsp salt; toss gently to combine.
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5
Finish and serve: Transfer to a serving bowl. Crumble remaining cheese over the top, squeeze the remaining lime half for bright acidity, and sprinkle an extra pinch of chili powder if desired. Serve warm or at room temperature.
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6
Storage tip: Refrigerate leftovers in an airtight container up to 48 hours. Rewarm gently in a skillet over low heat (stirring) or bring to room temperature before serving; add a splash of lime if flavors need brightening.
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