Mexican Corn (Esquites) Recipe
Mexican Street Corn (Esquites) made with fresh corn, jalapenos, cilantro, lime, and optional cotija cheese. Make it creamy serve as a warm side or dip.
How to Make the Best Mexican Corn (Esquites)
Esquites, also known as Mexican street corn salad, is a beloved street food that captures all the vibrant flavors of traditional elote in a convenient, spoonable form. This dish features tender corn kernels sautéed with aromatic garlic and spicy jalapeños, then tossed with creamy mayo, fresh lime zest, and a generous handful of cilantro. It’s the perfect balance of smoky, tangy, and creamy flavors.
What makes esquites so versatile is that it works beautifully as both a warm side dish and a crowd-pleasing dip. Serve it alongside grilled meats, tacos, or enchiladas, or set it out with a basket of tortilla chips for an irresistible appetizer. The optional cotija cheese adds a salty, crumbly finish that’s truly authentic, but the dish is equally delicious without it for a dairy-free version.
Whether you’re hosting a summer cookout or looking for a quick weeknight side, this Mexican corn recipe comes together in just 30 minutes and delivers bold, satisfying flavor in every bite.
Mexican Corn (Esquites)
Mexican Street Corn (Esquites) made with fresh corn, jalapenos, cilantro, lime, and optional cotija cheese. Make it creamy serve as a warm side or dip.
Ingredients
Mexican Corn
Instructions
Mexican Corn
- Heat oil in an extra-large skillet over medium-high heat.
- Add onion and sauté until golden, about 3 minutes, stirring often. Lower heat to medium-low, add garlic and jalapeno, and cook until fragrant, 4-5 minutes.
- Add corn, spices, salt, and pepper. Sauté for a few minutes, stirring frequently. Add a splash of water, stir, cover, and steam for 3-4 minutes.
- Add the lime zest. Fold in two-thirds of the cilantro and scallions. Stir in the mayo. Taste and adjust the salt and lime to taste.
- Serve in a bowl, sprinkle with remaining cilantro, scallions, and optional cotija cheese. Serve warm or at room temperature with tortilla chips.
Notes
- For a milder flavor, substitute the chipotle powder with smoked paprika or regular chili powder.
- This dish can be made vegan by using vegan mayo and omitting the cotija cheese.
- Fresh corn works best when in season, but frozen corn is a great year-round alternative.
