Easy Esquites: Mexican Street Corn Salad in a Bowl
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.
Servings: 4
Ingredients
- 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
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.