Creamy Mexican Street Corn Salad (Esquites Style) — Cotija

Published: February 22, 2026
Jimmy JohnsonJimmy Johnson
Categories: Vegetables, Mexican, Salads, Side Dishes
Tags: Summer, Vegetarian, Salad, Side Dish, Mexican, Grill, Street Food
Mexican Street Corn Salad (Esquites style) in a rustic bowl: charred corn kernels, crumbled Cotija, chopped cilantro, sliced green onions, lime wedges, and a sprinkle of chili powder visible on top. Cuisine: Mexican street food, casual rustic plating, bright colors, close-up, shallow depth of field, natural light, appetizing and vibrant presentation. IMPORTANT: No text, no labels, no captions, no words on the image. Pure food photography only.

Esquites Salad

This Mexican Corn Salad (Esquites style) takes everything you love about elote—charred corn, lime, creamy tang, and salty Cotija—and turns it into an easy, scoopable salad. It’s bright, a little smoky, and wildly addictive; perfect as a summer side, potluck contribution, or spooned onto tacos for extra oomph.

I love how forgiving this recipe is: char the corn however you like (grill, broiler, or heavy skillet), then fold it into a quick mayo-crema dressing with lime, chile, and herbs. Serve warm or room temperature and watch it disappear.

Ingredients

  • 4 ears Fresh corn on the cob
  • 1 tbsp Vegetable oil (or avocado oil)
  • 1 tbsp Unsalted butter
  • 1/3 cup Mayonnaise
  • 1/3 cup Mexican crema or sour cream
  • 2 tbsp Fresh lime juice
  • 1/2 cup Cotija cheese, crumbled
  • 1/4 cup Fresh cilantro, chopped
  • 2 pieces Green onions (scallions), thinly sliced
  • 1 piece Jalapeño, seeded and minced (optional)
  • 1 tsp Tajín or chili powder
  • 1/2 tsp Smoked paprika (optional)
  • 3/4 tsp Kosher salt
  • 1/4 tsp Freshly ground black pepper
  • 2 pieces Lime wedges, for serving

Instructions

  1. Preheat a grill or cast-iron skillet over medium-high heat. Brush corn lightly with oil.

  2. Char the corn on the grill or skillet, turning occasionally, until nicely blackened in spots and cooked through, about 8–10 minutes. Remove and let cool slightly.

  3. Stand each ear on its end and cut the kernels off with a sharp knife into a large bowl. (Alternatively, roast whole ears under a broiler until charred, then cut.)

  4. In a small bowl whisk together mayonnaise, crema (or sour cream), lime juice, Tajín (or chili powder), smoked paprika, salt, and pepper until smooth.

  5. Heat the butter in the same skillet used for corn over medium heat until foamy, add the cut kernels, and sauté 2–3 minutes to pick up any extra char flavor. Pour the hot kernels into the bowl with the dressing.

  6. Add crumbled Cotija, chopped cilantro, sliced green onions, and minced jalapeño (if using). Toss gently to combine and taste for seasoning; add more salt, lime, or Tajín as desired.

  7. Serve warm or at room temperature with extra Cotija, a sprinkle of chili powder, and lime wedges on the side.

  8. Store leftovers covered in the refrigerator for up to 3 days; stir before serving and add a squeeze of fresh lime if flavors have mellowed.

Tips & Notes

  • Char corn over an open flame or broiler for best smoky flavor; a hot cast-iron skillet works well too.
  • Swap Mexican crema for sour cream if you can't find it; Greek yogurt makes a tangier, lighter substitute.
  • Make it ahead: mix the dressing and chopped herbs, toss with warm corn just before serving so the salad stays bright.
  • Adjust heat by leaving seeds in the jalapeño or omitting it entirely; Tajín adds a nice tangy heat without fresh chiles.