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Esquites (Mexican Corn Salad)

[heart_this] · Aug 4, 2012 · 55 Comments

Esquites (Mexican Corn Salad)

A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl.

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If you like Mexican corn on the cob, elote , then you are going to love esquites which is essentially elote but served in a bowl, only better! This year I have been enjoying using my cast iron skillet to ‘roast’ corn until the kernels char and caramelize which intensifies their sweetness making them even more irresistible! When I came across the idea of esquites where the corn is roasted in this way I immediately knew that it would be amazing! This salad has it all with the sweet caramelized corn, the salty cheese, the sour lime juice and the jalapeno heat and it is all held together with garlicky mayonnaise!
Update: If you like esquites, then you will love it with the addition of creamy avocado!

Esquites (Mexican Corn Salad) with Avocado

Esquites (Mexican Corn Salad)

Esquites (Mexican Corn Salad)

Prep Time: 5 minutes Cook Time: 15 minutes Total Time: 20 minutes Servings: 4

A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl!

ingredients
  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob
  • 1/2 jalapeno, seeded and finely diced
  • 3 tablespoons mayonnaise
  • 1 glove garlic, grated
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, juice
  • 2 tablespoons cotija (or feta), crumbled
  • chili powder to taste
directions
  1. Melt the butter in a heavy skillet over medium-high heat.
  2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  3. Add the jalapeno, cook for a minute and remove from heat.
  4. Mix everything and serve warm or at room temperature.
Option: Adding one diced avocado is so amazing!
Nutrition Facts: Calories 244, Fat 16g (Saturated 5g, Trans 0), Cholesterol 23mg, Sodium 133mg, Carbs 23g (Fiber 2g, Sugars 6g), Protein 4g

Nutrition by: Nutritional facts powered by Edamam
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Food, Gluten-free, Mexican, Recipe, Salad, Side Dish, Vegetable, Vegetarian

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Reader Interactions

Comments

  1. Teresa Ambra says

    August 5, 2012 at 12:02 am

    I nominated you for the Versatile Blogger Award. If you are interested in participating you can access the rules at this link: http://cantstayoutofthekitchen.com/2012/08/04/versatile-blogger-award/

    Reply
  2. Amanda says

    August 5, 2012 at 12:11 am

    Love the sound of this Kevin! I am always using my cast iron skillet and roasting corn in it sounds like a fabulous idea.

    Reply
  3. Patricia Needham says

    August 5, 2012 at 1:38 am

    This looks so Yummy thanks.

    Reply
  4. Erin @ The Spiffy Cookie says

    August 5, 2012 at 2:22 am

    I love mexican corn on the cob, so this corn salad sounds great!

    Reply
  5. Karen Dodds says

    August 5, 2012 at 11:27 am

    This sounds delicious and will bring sunshine to my plate since it is so elusive in Scottish skies of late. Just to check,green onions are what we would call spring onions in the UK?

    Reply
  6. Kevin says

    August 5, 2012 at 12:08 pm

    Karen Dodds: Yes green onions are the same as spring onions.

    Reply
  7. Joanne says

    August 5, 2012 at 12:45 pm

    As much as I hate mayo most of the time, I love it on elote. This corn salad sounds so delicious!

    Reply
  8. theash13ss says

    August 5, 2012 at 1:52 pm

    I have to run to buy some mayo, be right back 🙂

    Reply
  9. Lauren @ Part Time House Wife says

    August 5, 2012 at 2:26 pm

    This sounds amazing. I just bought corn last night… I might switch it up and make this instead of leavin it on the COB!

    Reply
  10. Sue says

    August 5, 2012 at 2:50 pm

    Would it lose too much without the jalapeno? I can do the chili powder but I don't do heat well overall so don't eat them. I love corn though so this looks great.

    Reply
  11. Nicole says

    August 5, 2012 at 3:53 pm

    This looks amazing, Kevin!

    Reply
  12. Beth says

    August 5, 2012 at 4:27 pm

    Thanks for such a great recipe, Kevin! As soon as I saw it, I knew I had to make it…so glad that I did, it was amazing! We loved it…I added some red bell pepper along with the jalapeno, also added avocado at the end, as avocado makes everything better =) Thanks again!

    Reply
  13. Diane B. says

    August 5, 2012 at 4:29 pm

    I tend to make mine a little simpler (and often!)
    I saute the cut-off kernels in a bit of corn oil till beginning to brown a bit, then add lime juice, cayenne powder, and sour cream near end to warm through. Finish with a bit of crumbled cotija cheese (I keep it in the freezer).
    Just cannot get enough of that flavor combination!

    I've heard esquites can be eaten cold but mine never makes it long enough to find out.

    Reply
  14. Kim and Julie (Sunflower Supper Club) says

    August 5, 2012 at 4:57 pm

    I love fresh summer corn and your recipe sounds so fresh and delicious! I could spend hours on your blog. Another fantastic recipe. Have a terrific week!
    ~Kim

    Reply
  15. jenbeans says

    August 5, 2012 at 5:33 pm

    Hiya fellow Torontonian! Jalapeno and cilantro together are match made in heaaven – thanks for the recipe!

    Reply
  16. Anonymous says

    August 6, 2012 at 1:15 am

    I make something similar, but yours sounds way better! I just make corn on the cob (boiled)and cut off the kernels. Then I mix in mayo, chili powder, a dash of hot salt, mozerella cheese (or whatever is on hand)and heat it for a bit in the microwave to melt the cheese & bring the flavors together. I finish it with a squirt or two of lime juice and it is SO good. Ultimate comfort food!

    Reply
  17. Kevin says

    August 6, 2012 at 10:46 am

    Beth: Glad you enjoyed it! I was already thinking that avocados would be great in it and red peppers would also be good!

    Reply
  18. Kathleen Richardson says

    August 6, 2012 at 1:55 pm

    Sweet corn, cheese, lime juice, chili powder AND cilantro. Definitely a winner, Kevin!

    Keep writing…

    Reply
  19. Helen (ThursdayNightDinner.org) says

    August 6, 2012 at 2:07 pm

    This picture alone is making my mouth water! Sweet corn is at its prime right now in Indiana, and I for one am trying to make use for it wherever I can. This goes to the top of the list!

    Reply
  20. Michele Tappan says

    August 6, 2012 at 3:47 pm

    I am definitely going to try that it seems delicious and right now in SC we do have a lot of corn.

    Reply
  21. Anonymous says

    August 6, 2012 at 5:27 pm

    I used frozen corn instead of fresh and sliced avocados over the top, my co-workers raved over it! I always love your recipes and how easy they are to replicate. Thanks again for helping me keep the hungry hordes happy, Steph.

    Reply
  22. vanillasugarblog says

    August 7, 2012 at 11:27 pm

    we've had such a humid heatwave that sadly I haven't been baking at all.
    I think you made a corn relish once didn't you?
    The one from Trader Joe's is fairly decent too

    Reply
  23. Ashli McCune says

    August 11, 2012 at 12:29 am

    I made this tonight and I really enjoyed it! My only suggestion would be to measure the corn by the cup, and not by the ear. I used 5 years, but they were kind of small, and I felt like there was a little too much lime and not quite enough corn. I love your recipes though! Keep them coming!

    Reply
  24. Kathy Mercure says

    August 15, 2012 at 1:36 pm

    Kevin, your recipe isn't clear to me whether I should roast the corn – on the cob – in the skillet, or take the kernels off first?

    I plan to make this salad for a potluck tomorrow night!

    Reply
  25. Kathy Mercure says

    August 15, 2012 at 6:32 pm

    Oops, sorry, I didn't see that you take the corn off the cob!

    Reply
  26. Brittany says

    August 29, 2012 at 11:29 pm

    Could I substitute Mexican crema for the mayo?

    Reply
  27. Kevin says

    September 5, 2012 at 10:28 am

    Brittany: Mexican crema would work as a substitute for the mayo.

    Reply
  28. Anonymous says

    September 8, 2012 at 6:41 am

    This looks absolutely amazing!!! Trader Joes sells an already roasted frozen corn that tastes REALLY good… This looks like something I could make year round if I used the frozen. I will try it with fresh though while it's still in season.

    Reply
  29. B. Anderson says

    May 1, 2013 at 8:53 pm

    I had high hopes for this, recipe, but if you follow it as the directions state, you wind up with wilty cilanto and green onion and melted, not crumbled cheese. Also, the avocado is not listed in the ingredients.

    What I will do next time: cook the corn and wait to completely cool, or put in the fridge. Then I would add the cilantro, green onion, greek yogurt (better summer flavor and less heavy than mayo) and crumbled cheese when it is all cooled off so the flavors blend, not slop together in a gooey mess.

    Reply
  30. kevin says

    May 2, 2013 at 5:38 pm

    B. Anderson: Yes, cilantro does wilt when you place it in any warm dish which is why it is generally added at the end after being removed from the heat which minimized the amount of wilting. I have never seen green onions wilt before… That partially melted cheese is one of the best parts of this salad!

    This salad would also be good cold or at room temperature!

    Reply
  31. Jaclyn says

    May 17, 2013 at 6:37 am

    This looks amazingly good!

    Reply
  32. Leah Joy says

    June 3, 2013 at 5:43 pm

    How far ahead in advance could you prepare this? Does the corn get soggy?

    Reply
  33. kevin says

    June 4, 2013 at 12:45 pm

    Leah Joy: This corn salad is good both fresh and warm and cool from the fridge where it will last a day or more.

    Reply
  34. Unknown says

    June 5, 2013 at 4:42 am

    This salad is delicious. I made it the night before and then let it come to room temp. before serving. Everyone loved it. And, leftovers were great the following day.

    Reply
  35. Anonymous says

    June 5, 2013 at 5:37 pm

    The recipe looks good.

    As a Mexican, if I didn't have cotija, I would use parmesan. Feta has a bit more acidity than I'm used to but its a good!

    😉

    Reply
  36. Leah Joy says

    June 10, 2013 at 2:34 am

    Thank you SO much for this recipe! I served it cold, like a pasta salad and it was delicious. (I ate some warm when I first finished it and it was superb as well) I used frozen, organic corn from Costco. I let it thaw on the counter for a good hour and then charred it. It took a bit of patience but the end result was quite nice! I too added red bell pepper. I went heavy on the cilantro as I feel I can never have too much of that. Some of my guests at it like a salsa on a tortilla chip. Yum!

    Reply
  37. kevin says

    June 18, 2013 at 1:42 pm

    Leah Joy: I am glad that you liked it! Eating it with corn tortilla chips is always fun!

    Reply
  38. cquek says

    July 20, 2013 at 1:25 pm

    now I am craving

    Reply
  39. Anonymous says

    July 28, 2013 at 1:33 pm

    I made this for a party last night, along with a salad with your Jalapeno Buttermilk Dressing. Both recipes came out so well and garnered many compliments — I will definitely continue to make your recipes.

    Reply
  40. Anonymous says

    August 5, 2013 at 9:33 pm

    I made this dish on Saturday for a potluck on Sunday. It was delicious and I cannot wait to make it again! I didn't have feta, so used Parmesan, which was fine, but I will use feta the next time. I just let it get to room temp before serving. Several people asked for the recipe!

    Reply
  41. Doug says

    August 11, 2013 at 11:19 pm

    Is that a bit of avocado I see in the photo? I don't see it listed in your writeup.

    Reply
  42. kevin says

    August 11, 2013 at 11:26 pm

    Doug: Yes the second photo shows the version where I add a diced avocado. It goes so well in esquites!

    Reply
  43. Amanda says

    September 27, 2013 at 9:44 pm

    This sounds so great Kevin! I shared it on my FB page 🙂 https://www.facebook.com/photo.php?fbid=10151837658738070&set=a.174654903069.124188.163690253069&type=1

    Reply
  44. Mammaw Naner says

    November 17, 2013 at 12:22 am

    If Jalapeños are too hot, you can Tame the Heat by removing all the seeds and deveining them. The soak them in milk for about 5 minutes. You have the Flavor without the Heat!!

    Reply
  45. Sandi M says

    January 2, 2014 at 1:43 pm

    Kevin, I've made this twice now with a fresh corn called Amaizing from the local produce stand. The Esquites was Amaizingly good! It is hands down my new favorite non-lettuce/greens side dish or salad. It's fantastic!

    Reply
  46. The Petite Gourmet says

    May 20, 2014 at 8:46 pm

    This was amaaaaazing! I've been snacking on the leftovers all week! I found that it took almost twice as long for me to char the corn on the stove – I like mine pretty dark – but it wasn't a big deal. I bet this would also be great with grilled corn. Yum!

    Reply
  47. kevin says

    June 1, 2014 at 1:52 pm

    The Petite Gourmet: I'm glad you enjoyed it! Grilled corn would also be great!

    Reply
  48. Sara Brand says

    January 5, 2015 at 5:10 pm

    I make this at least once a month… It is one of my favorite snacks when eaten with tortilla chips and it makes a great addition to quesadillas and tacos! Thanks for the recipe!

    http://www.biscuitsandburlap.com

    Reply
  49. Tara says

    May 9, 2015 at 7:57 pm

    I can't remember if I've left a comment on this recipe yet, but if not, thank you so much for this recipe! It has quickly become a favourite of our family. Anytime we are asked to bring a side anywhere this is what I bring and it always gets rave reviews from anyone that tries it.

    Reply
  50. kevin says

    May 9, 2015 at 8:27 pm

    Tara: I'm glad you like it!

    Reply
  51. Germaine Dubois says

    July 1, 2015 at 1:37 pm

    made mexi corn side dish last night – have left overs going to turn left overs into a salad yummy – thanks for all your great salads

    Reply
  52. Anonymous says

    August 15, 2015 at 1:18 am

    Made this for a dinner party to go with carnitas tacos. So good! this is just about the best thing I have ever eaten. I made it exactly as written, and told my mom that if I never ate anything else I would die happy.

    Reply
  53. Suzanne says

    July 3, 2017 at 5:20 pm

    Making this a second time because it was so good. A great way to showcase the corn of the season. I only added more jalapeno as I like it hot. Thanks for another great recipe, Kevin!

    Reply
  54. TINA says

    July 17, 2022 at 7:17 pm

    I MDE THIS WITH FROZEN CORN,,,AND THE CHARRING MADE THE CORN TOO SOFT INSTEAD OF CRUNCHY,,,,,I LOVE YOUR RECIPES …BUT I AM TOO LAZY TO CUT THE CORN OFF THE COB….DO YOU HAVE ANY SUGGESTIONS???? THANKS

    Reply

Trackbacks

  1. Yummy Toast Ideas for Every Meal – Homebop says:
    February 14, 2019 at 12:23 am

    […] it’s just a start and I always enjoy adding extra flavour! One of my favourite summer dishes is esquites (Mexican corn salad) with charred corn, mayo, lime juice and crumbled cheese! There is just something magical about the […]

    Reply

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Kevin: I came to realize that my meals were boring and that I had been eating the same few dishes over and over again for years. It was time for a change! I now spend my free time searching for, creating and trying tasty new recipes in my closet sized kitchen.
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