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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.
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.
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.
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.
vegetable oil
fresh or canned corn kernels (from about 4 large ears)
Kosher salt
bunch of scallions, green and light green parts only, thinly sliced
medium jalapeño, seeded, finely chopped
fresh cilantro, finely chopped, plus whole leaves for serving
finely crumbled cotija cheese
Mexican crema or sour cream
mayonnaise
fresh lime juice
smoked paprika or chili powder, plus more for serving
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