Easy Esquites: Mexican Street Corn Salad in a Bowl

If you’ve ever had elote—that glorious Mexican street corn slathered in mayo, lime, cheese, and chili—you already know how addictive those flavors are. Esquites takes everything you love about elote and turns it into a warm, scoopable salad you can serve in a bowl or pile onto tacos, nachos, or grilled meats.

It’s quick to make, totally crowd-pleasing, and the kind of side dish that disappears fast at any cookout.

What Are Esquites?

Esquites (pronounced es-kee-tehs) are a popular Mexican street food made with corn kernels sautéed in butter, then mixed with creamy mayo, salty cheese, lime juice, and a little chili powder for kick. Think of it as elote’s mess-free cousin—just as flavorful, but easier to serve and eat.

Why You’ll Love This Dish

• Quick & easy: 15 minutes from start to finish.
  
• Pantry-friendly: You can use fresh, frozen, or canned corn.
  
• Versatile: Serve warm or at room temp, on the side or as a topping.
  

Customizable: Add jalapeños for heat, swap in crema for mayo, or use feta if you can’t find cotija.

How to Serve Esquites

This dish goes with almost everything, but here are some favorite pairings:

• Next to grilled steak, chicken, or shrimp
  
• As a topping for tacos, tostadas, or taco salads
  
• Scooped up with tortilla chips like a warm corn dip
  
• With lime wedges and hot sauce on the side
  

Esquites are the kind of recipe that feels like a little kitchen magic—simple ingredients transformed into something crave-worthy. It’s the perfect side for your next summer BBQ, taco Tuesday, or just when you’re craving something bold, creamy, and packed with flavor.

Make a big batch… because second helpings are guaranteed.

Easy Esquites: Mexican Street Corn Salad in a Bowl

Ruthy Kirwan

Esquites, also known as Mexican street corn salad, is a warm, creamy, flavor-packed side dish made with sautéed corn, mayo, lime, chili powder, and crumbled cheese. It’s everything you love about elote—just easier to eat with a spoon! Perfect for BBQs, taco night, or scooped up with chips.

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Course Salad, Side Dish

Cuisine Mexican, Tex-Mex

Servings 4

Ingredients

  

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• 4 cups corn kernels fresh, frozen, or canned and drained
• 2 tablespoons butter
• 1/3 cup mayonnaise
• 1/3 cup crumbled cotija cheese or feta
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon lime juice plus more for serving
• 1 teaspoon powder Tajin seasoning or cayenne pepper
• Salt to taste

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Instructions

 

• In a large skillet, melt the butter over medium-high heat.
• Add the corn and cook for 7–10 minutes, stirring occasionally, until it starts to brown in spots.
• Remove from heat. In a mixing bowl, combine the cooked corn with mayo, cotija, cilantro, lime juice, and Tajin.
• Toss until everything’s evenly coated.
• Add salt to taste and adjust the lime or Tajin if needed.
• Serve warm or at room temperature with extra cheese and lime wedges on top.

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