Mexican Corn Salad

Esquites is a popular Mexican corn salad that can be found on nearly every other street corner in Tijuana, and for good reason. It’s one of those dishes that’s far greater than the sum of its parts: Sweet corn is tossed with crunchy, spicy aromatics and smothered in a creamy, smoky, lime-spiked sauce that is unreasonably good. The sauce is so irresistible, it transforms humble corn kernels into the kind of summer side that reliably outshines whatever main course you serve it with. Honestly, it’s so good that calling this salad a “side” feels a little disrespectful.

Also known as elote en vaso (“corn in a cup”), Mexican corn salad features all the beloved ingredients of Mexican street corn, just off the cob and far less messy to eat. It’s quick, affordable, and deeply satisfying. Best of all, this version delivers that summery, charred corn flavor—no grill required. You can serve it warm right off the stovetop or make it ahead and serve at room temperature. Here's everything you need to know.

How To Make Mexican Corn Salad

INGREDIENTS

• Vegetable Oil: Charring the corn requires a very hot pan, so you need an oil that has a higher smoke point than butter or olive oil. Vegetable oil or another neutral oil with a high smoke point will do.
• Corn: Fresh is best when it comes to flavor and texture—no surprise there. Look for big ears with plump kernels, and don’t be afraid to peel back the husk a bit for a peek inside. That said, the sauce in this recipe pulls a lot of weight, so canned sweet corn will absolutely work. I also tested frozen corn, but would not recommend it. After charring, the frozen corn tasted oddly chewy and bland.
• Scallions: The delicate green tops of scallions have a mild, hint-of-onion flavor that makes them perfect for tossing into salads.
• Cilantro: Chopped cilantro is important for giving this salad a fresh, peppery complexity, but it can be omitted if you’re not a fan.
• Jalapeño: The seeds and pith (white part) of a jalapeño are the source of most of its heat. Remove both if you want your dish less spicy, or keep some in if you want a bit more of a bite.
• Cotija Cheese: Cotija is a crumbly, salty white cheese that’s most similar in texture and flavor to feta, which works well as a substitute if cotija isn’t available. If you can, buy the cheese in a block and crumble it yourself—pre-crumbled versions tend to be drier and less flavorful. In this recipe, a fine crumble works best so the cheese distributes evenly.
• Mayonnaise: Don’t skip this recipe just because you’re not a mayo fan. Once it’s mixed with the scallions, cilantro, jalapeño, crema, cotija, lime juice, and paprika, it transforms into a multi-layered sauce that barely qualifies as mayonnaise.
• Mexican Crema or Sour Cream: Think of Mexican crema as a middle ground between crème fraîche and sour cream. Crema is thinner and milder than the latter, with subtle nutty notes—ideal for anyone who finds sour cream too tangy. It’s more widely available now than it used to be, but sour cream makes an easy substitute in a pinch.
• Fresh Lime Juice: Freshly squeezed lime juice finishes each bite on a bright note and brings some needed acidity to the salad.
• Smoked Paprika: Guajillo or ancho chile powder is a more traditional choice, but smoked paprika is a bit more widely available and still works very well. Make sure you use smoked paprika—not just paprika—as this gives the corn the taste of having just come off the grill.

STEP-BY-STEP INSTRUCTIONS

Start by heating the oil in a large pan until it’s shimmering. You want the pan hot—really hot but not smoking—for the corn to blister and char properly. Add the corn and salt, tossing to coat the kernels evenly in oil. Then let the corn sit undisturbed for about 2 minutes, allowing the natural sugars to caramelize and develop a deep, flavorful char on one side.

Continue tossing the corn every couple of minutes. The kernels will begin to char more quickly over time, and you may notice some dark residue from the sugars sticking to the bottom of the pan. You can scrape this up as you toss. Some kernels should start to make a popping sound at this point, and you can use a splatter shield to keep them from jumping out of the pan.

Once nicely charred, transfer the corn to a medium mixing bowl. Add the scallions, cilantro, jalapeño, cotija, mayonnaise, crema (or sour cream), lime juice, and smoked paprika and mix well to combine.

Taste and add more salt, paprika, or cheese if needed. Serve in a large serving bowl, or in small individual cups with lime wedges. Sprinkle with a dash of paprika and a few whole cilantro leaves.

The full list of ingredients and instructions can be found in the recipe below.

Recipe Tips

• Cut your corn with confidence. The best way to cut corn off the cob is to stand each cob upright in a large shallow bowl or on a dish towel and shave off the kernels with a sharp knife. Check out our grilled corn recipe for guidance on how best to shuck corn.
• Turn on your hood fan before adding your corn kernels to the pan. Charring them may trigger more sensitive smoke alarms.
• Use a splatter guard. A few corn kernels should pop as they get really hot. A splatter guard works well to protect you from any kernels that decide to jump out of the pan.

What Serve With Mexican Corn Salad

Keep the theme going and have yourself a whole Mexican-inspired meal! Start off with a classic dip, like our best guacamole or homemade salsa and our baked tortilla chips. Then serve your salad alongside our chicken tacos, and wash it all down with our watermelon agua fresca or Mexican horchata. Whatever you serve it with, this Mexican corn salad is sure to be the star of the show.

Storage

This salad can be stored in the fridge for 4 days when kept in an airtight container. Be sure to bring the salad back to room temperature before serving for best results.