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This Mexican corn salad, also known as esquites or elote en vaso, takes the beloved flavors of street corn and makes them easy to enjoy off the cob. It transforms humble corn kernels with a smoky char, a creamy, tangy sauce, and a fresh hit of lime that makes it a summer side you’ll want again and again. Whether you serve it warm or at room temperature, it’s deeply satisfying and surprisingly simple to come together.
I first tried esquites at a street market in Tijuana and loved how the smoky, spicy, and creamy notes danced together. Now I make this salad whenever I want a taste of summer with zero fuss.
Ingredients
- Vegetable oil: for charring the corn it has a high smoke point so you can get that perfect blister without burning
- Fresh corn ears: offer the best flavor and texture. Canned corn is a good backup if fresh isn’t available, but avoid frozen for this recipe
- Scallions: bring a mild onion sharpness that lightens the salad and contrasts the creamy sauce
- Cilantro: adds a fresh, slightly peppery bite. You can skip it if you’re not a fan, though it does brighten the dish
- Jalapeño: adds a little heat. Remove seeds and ribs for less spice or leave them in for a kick
- Cotija cheese: is salty and crumbly, similar to feta. Buy a block and crumble it yourself for better flavor
- Mayonnaise: forms the base of the sauce and balances the tang and spice with creaminess
- Mexican crema or sour cream: adds mild acidity and smoothness. Crema is thinner and less tangy if you can find it
- Fresh lime juice: cuts through the richness, adding essential brightness to every bite
- Smoked paprika: gives that signature smoky flavor as if the corn just came off the grill. Make sure it is smoked paprika and not regular
Step-by-Step Instructions
- Sear the Corn:
- Heat vegetable oil in a large skillet over medium-high until shimmering but not smoking. Add corn kernels seasoned with salt and let them cook undisturbed for about two minutes to develop a deep, caramelized char on one side. The natural sugars will start to blister, creating the smoky flavor essential for this salad.
- Toss and Continue Charring:
- Toss the corn every couple of minutes to char all sides evenly. Some kernels may pop and jump—using a splatter guard protects you from these lively bits. Watch for dark residues on the pan bottom, which you can scrape up as you toss. The whole process takes around 8 to 10 minutes until you have evenly blistered kernels with bits of blackened char.
- Mix the Dressing and Combine:
- Transfer the charred corn to a mixing bowl. Add thinly sliced scallions, finely chopped jalapeño and cilantro, crumbled cotija cheese, mayonnaise, crema or sour cream, fresh lime juice, and smoked paprika. Stir thoroughly to combine all the flavors. Taste and adjust the seasoning with more salt, cheese or paprika as you prefer.
- Serve with Flair:
- Spoon the salad into a serving bowl or individual cups. Garnish with a sprinkle of smoked paprika and a few whole cilantro leaves for color and extra aroma. Lime wedges on the side add freshness and let everyone customize the brightness.
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Cotija cheese stands out as my favorite ingredient—it adds a salty punch that ties everything together. I remember sharing this salad with friends on a warm evening, and it quickly became the star dish everyone talked about well after the meal was over.
Storage Tips
Store leftover Mexican corn salad in an airtight container in the refrigerator for up to four days. Because the flavors develop with time, let the salad come to room temperature before serving for the best taste and texture. Stir it well before plating.
Ingredient Substitutions
If cotija cheese is unavailable, feta cheese is a fine substitute, though slightly tangier. To replace Mexican crema, use sour cream or a mixture of sour cream and plain yogurt for creaminess. Jalapeño can be swapped for serrano peppers for extra heat or mild bell peppers for no spice.
Serving Suggestions
Pair this salad with grilled chicken, fish tacos, or as part of a Mexican-themed spread with guacamole and salsa. It also makes a refreshing side on a summer barbecue or picnic. Leftover salad can even top tostadas or be mixed into grain bowls for a flavorful boost.
Cultural Context
Esquites traces its roots to Mexican street vendors who created a convenient way to enjoy the classic elote flavors without the mess of eating corn on the cob. It’s a beloved snack and side across Mexico and has gained popularity internationally for its irresistible combination of textures and tastes.
Pro Tips
- Make sure to heat your pan until oil shimmers before adding corn to get a beautiful char
- Use a sharp knife and stand the corn upright on a flat surface when cutting kernels off the cob—this makes the process slip-free and efficient
- Don’t skip the smoked paprika, it’s the secret ingredient that delivers that grilled flavor without needing a grill
Common Recipe Questions
- → What type of oil is best for charring corn?
Use a neutral oil with a high smoke point, like vegetable oil, to achieve a proper char without burning.
- → Can I substitute cotija cheese?
Feta cheese works well as a substitute if cotija isn't available, as it shares a similar crumbly texture and salty flavor.
- → How can I reduce the heat from jalapeño?
Removing the seeds and white pith inside the jalapeño significantly reduces spiciness while keeping its flavor.
- → Is it necessary to grill the corn for best flavor?
The corn is charred in a hot pan to mimic the grilled flavor, so an outdoor grill isn't required to get smoky notes.
- → How should I store and serve the corn salad?
Keep it refrigerated in an airtight container for up to 4 days and bring to room temperature before serving for best taste.
- → Can I use frozen corn for this dish?
Frozen corn tends to become chewy and bland when charred, so fresh or canned corn is preferred for better texture and flavor.