Easy Mexican Corn Salad or Esquite (pronounced as “ehs-kee-the”) is a street food served in a cup. This simple salad is made with corn kernels, cheese, chili flakes, lime juice, and salt. It is ideal as a snack, salad or side dish!
My first taste of a similar dish was courtesy of the beach vendors, native to my hometown of Chennai. The beach vendors would grill corn on their charcoal fires and spice it up with lime, chili powder, and salt mixture. They would squeeze and rub the mixture onto the corn to give it a tangy, sweet, spicy, and smoky flavor and serve them hot in a paper bag. It is one of my all-time favorite snacks. My mom grew corn in our backyard to make grilled corn. I do not miss it here because our local Farmers Markets have them. My kids and I always buy some grilled corn at the end of our vegetable and fruit shopping.
This simple Mexican Corn Salad reputedly originated in the 14th century in Xochimilco, presently Mexico City. This salad is usually served in cups after removing the corn from the cob and cooking it a little. Although every region in Mexico has its variations, the common themes consist of lime juice, cheese, chili, and salt. This is one dish that I have made in large quantities for my kids’ birthday parties or picnics. My version emphasizes the freshness of the corn which takes less time to prepare.
Difference between Esquite and Elote:
Esquite or Mexican Corn Salad means ‘toasted corn’ in Nahuatl. Elote is corn grilled on the cob and slathered with cheese and chili. On the other hand, this salad is made by removing the kernels from the cob and cooking until slightly charred and is served in cups with cheese, chili, and lime.
Frequently Asked Questions:
- What is cotija cheese?
Cotija cheese has a crumbly texture. It is not so hard and is salty and has a strong flavor. It is used in warm salads, soups, and tacos because it does not melt.
2. Can I use frozen corn for this Easy Mexican Corn Salad recipe?
I recommend using fresh corn and other ingredients for salads.
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Ingredients:
- Corn: yellow sweet corn
- Fat: unsalted butter; substitute with olive or avocado oil
- Aromatics: garlic and jalapeno
- Spice: cayenne powder and Himalayan pink salt
- Cheese: Mexican cheese blend; substitute with Cotija cheese
- Yogurt: Greek yogurt
- Herb: cilantro
- Lime juice
Here are the step-by-step instructions on how to make this dish. Please refer to the recipe card below for the measurements.
How to make the Mexican Corn Salad:
- Prepare the ingredients.
2. Heat butter in a saucepan and add the corn kernels. Saute on medium heat for 3-4 minutes or until the corn has slightly charred edges. Add the crushed garlic and sauté for 30 seconds.
3. Put the corn kernels in a big bowl. Add the remaining ingredients and mix well. Garnish with cilantro and chili powder. Serve in small cups.
Tips:
- Sauté the corn kernels until you get slightly charred edges. Please use butter or avocado oil to cook the corn kernels.
- You could also simply grill the whole corn and remove the kernels for this salad.
Serving suggestion:
This simple creamy Mexican Corn Salad is a street food served hot in cups by the vendors. I have enjoyed it (served hot) in cups in both Mexico and California. However, it can be also be served cold. Try this salad with Pan-Fried Fish Tacos, Mexican Stuffed Bell Peppers, or Healthy Shrimp Fajitas!
Storage:
Salads taste fresh and good when consumed soon after preparing them. This easy Mexican Corn Salad can be refrigerated for a day.
Other simple salad recipes that you might like:
Easy Mexican Corn Salad
Equipment
- saucepan
Ingredients
- 1 tbsp butter
- 2 corn kernel
- 2 clove garlic minced
- 1 jalapeno chopped
- 1 tbsp Greek yogurt
- ½ tbsp lime juice
- ¼ cup Mexican cheese blend
- 4 sprigs cilantro
- 1 tsp cayenne ground
- ½ tsp Himlayan pink salt
Instructions
- Prepare the ingredients.
- Heat butter in a saucepan and add the corn kernels. Sauté the kernels on medium heat for 3-4 minutes or until the corn has slightly charred edges. Add the minced garlic and sauté for 30 seconds.
- Put the corn kernels in a big bowl. Add the remaining ingredients and mix well. Garnish with cilantro and chili powder or smoked paprika powder. Serve in small cups.
Video
Notes
- Frozen corn is not a good option. Fresh corn is ideal for making salads.
Nutrition
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this esquite is delicious, very light and fresh
Thanks, Ricardo!
Tried this with our local jagong!! I really love the sweet spiciness of this cold salad. I actually prefer it without the cheese but I really loved this salad. It went well with our spare ribs. Wonderfullly fresh salad. Thank you Kanchan
Thank you, Emily!