Esquites or Mexican corn salad is a warm creamy salad that makes a delicious side dish. With sweet corn, spicy jalapeno, and salty cotija cheese in a creamy, tangy dressing, you’ll love this flavor packed dish.

We can’t get enough of sweet corn in our house.

This goes times two in the summer when it’s in season and oh so good.

While we love plain and simple Slow Cooker Corn On The Cob, my family loves it when I mix it up a bit.

Esquites are the perfect way to add some new flavor to dinner without a lot of extra work.

What are esquites?

Esquites are basically the off-the-cob version of elotes.

Not sure what elotes are?

Elotes are a grilled Mexican street version of corn on the cob.

Generally elotes are slathered with creamy, cheesy, spicy, limey flavor.

Esquites have all the same flavor but the corn is off the cob rather than on the cob.

Ingredients

To make this, you’ll need:

Butter– To cook the corn in
Corn– Either drained canned corn or corn cut off the cob
Jalapeno– Seeded and diced
Mayonnaise– Real mayo and not mayonnaise style dressing or low fat mayo.
Seasonings– Minced garlic cloves, sliced green onions, rough chopped fresh cilantro, and chili powder
Lime– Fresh lime juice
Cheese– Either crumbled Cotija cheese or shredded Mexican cheese blend
Avocado– This is optional but if you use it make sure it’s ripe and peel and dice it.

How to Make

This is so easy to make!

To do it, melt the butter in a large skillet over medium high heat.

Then, add the corn to the pan and allow it to slightly char on the bottom of the pan.

Once it is slightly charred, give it a good stir and let it char one more time.

Stir in the jalapeno and remove the skillet from heat.

Transfer the corn mixture into a large bowl.

Gently stir in the mayonnaise, garlic, onions, cilantro, lime juice, cheese, chili powder and avocado.

Serve immediately for a warm corn salad or cover and refrigerate to serve chilled.

Enjoy!

Can you make esquites with canned corn?

Yes!

While in the summer, I might use corn from the cob, it’s super easy to make this with canned corn.

Make sure you are using whole corn kernels, not creamed corn, and be sure to drain the canned corn well.

Storing leftovers

Store leftovers in an airtight container in the fridge for 3 to 4 days.

Tips and Tricks

If you plan to serve this as leftovers or make it in advance, you should wait to stir the avocado in until just prior to serving.
Adjust the heat by adding more or less jalapeno and chili powder.
Don’t like cilantro? Omit it or substitute parsley.

Other Mexican Side Dishes

Esquites are a delicious side dish packed with creamy, tangy, spicy flavor. Make it and enjoy!

Looking for other Mexican side dishes? Try these:

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mexican street corn salad in a white bowl topped with crumbled cotija cheese and fresh cilantro leaves

Esquites (Mexican Corn Salad)

A warm creamy corn salad, this simple Mexican side dish gets a little heat from some fresh jalapeno with a bit of cream & salt from Cotija cheese.

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Course: Dinner, Side Dish

Cuisine: Mexican, Tex Mex

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 208kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

2 tbsp butter
2 cans corn drained, or 4 ears fresh corn cut off cob
1/2 jalapeno seeded and diced
3 tbsp mayonnaise
1 clove garlic minced
2 green onions thinly sliced
1 handful of fresh cilantro roughly chopped
1 lime juiced
2 tbsp Cojita cheese finely crumbled or shredded Mexican blend cheese
1/8 tsp chili powder to taste
1 ripe avocado peeled and diced optional

Instructions

In a large skillet, over medium-high heat, melt the butter.
Add the corn to the pan and allow it to slightly char on the bottom of the pan, then give it a good stir and let it char one more time.
Stir in the jalapeno and remove the skillet from heat.
Transfer the corn mixture into a medium/large bowl and add in the mayonnaise, garlic, onions, cilantro, lime juice, cheese, chili powder and avocado.
Gently stir everything together just until evenly incorporated.
Serve immediately (warm) or cover and refrigerate, serving when chilled, your choice. Both ways are great.

Notes

If you plan to serve this as leftovers or make it in advance, you should wait to stir the avocado in until just prior to serving.
Adjust the heat by adding more or less jalapeno and chili powder.
Don't like cilantro? Omit it or substitute parsley.