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Straight from the streets of rural Mexico, this Mexican Corn Salad (known as esquites by the natives) is super simple to make and so delicious. If you’re looking for the real deal, look no further.
Based on Elote (Mexican Street Corn), Esquites is the spoonable version sold in small cups all over Mexico.
Like any other Mexican street food, Esquites may vary depending on where you go. This version is from Aguascalientes and features simple, practical ingredients like mayonnaise, Parmesan cheese, lime juice, and cilantro. And they serve it with Doritos!
It’s an easy, delicious way to bring the taste of Mexico to your next party or picnic. Complete your Mexican feast with sizzling Carne Asada and a pitcher of Strawberry Margaritas.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Corn: To substitute fresh corn, boil 8 ears of corn in 4 quarts boiling water for about 4 minutes. Set aside to cool slightly, then cut the kernels off the cob. You should have about 6 cups kernels.
- Parmesan: Look for the grated Parm in the green shaker can. This might sound inauthentic, but it is closest to what street vendors actually use in the non-touristy parts of Mexico. Or, substitute Cotjia cheese or feta cheese.
- Tajin seasoning: Tajin is a mild chili powder with a bright lime flavor that tastes great on Elote. Or, try regular chili powder, ancho chile powder, or even cayenne pepper (if you love the heat).
- Doritos: Nacho Cheese Doritos are the preferred dipper in rural Mexico. Fritos (corn chips) or tortilla chips are good, too.
Step-by-step instructions
- In a large pot, bring 4 quarts water to boil. Add corn and boil until bright yellow and tender, about 4 minutes. Spread on a rimmed baking sheet to cool.
- In a large bowl, add cooled corn, mayonnaise, Parmesan cheese, and lime juice. Stir to combine, then sprinkle with Tajin or chili powder.
- Stir in cilantro.
- Serve with Doriots: on a platter, in small bowls, or in individual cups.
Recipe tips and variations
- Yield: This recipe makes 8 cups of Esquites.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Cook the corn a day in advance and store in the refrigerator. Bring the corn to room temperature before assembling the rest of the salad.
- Extra corn: Have extra frozen corn on hand? Put it to use in my Corn Salad which has a Chipotle-honey dressing and plenty of tomatoes, cucumbers, and feta cheese.
Recipe FAQs
To grill whole ears of corn for esquites, leave it in the husk. Preheat a grill over medium-high and clean and oil grilling grate. Place corn over direct heat and cook, rotating occasionally, until cooked through and charred in spots on all sides, about 8 minutes total. Cool slightly and then cut the kernels off the cobs.
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Mexican Corn Salad (Esquites)
Ingredients
- 6 cups frozen corn thawed (see note 1)
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese (see note 2)
- 2 tablespoons Fresh lime juice or more to taste
- Tajin seasoning or chili powder, to taste (see note 3)
- minced fresh cilantro for garnish
- Nacho Cheese Doritos for serving (see note 4)
Instructions
- In a large pot, bring 4 quarts water to boil. Add corn and boil until bright yellow and tender, about 4 minutes. Spread on a rimmed baking sheet to cool.
- In a large bowl, add cooled corn, mayonnaise, Parmesan cheese, and lime juice. Stir to combine, then sprinkle with Tajin or chili powder. Garnish with cilantro and serve with Doritos.
Recipe Video
Notes
- Corn: To substitute fresh corn, boil 8 ears of corn in 4 quarts boiling water for about 4 minutes. Set aside to cool slightly, then cut the kernels off the cob. You should have about 6 cups kernels.
- Parmesan: Look for the grated Parm in the green shaker can. This might sound inauthentic, but it is closest to what street vendors actually use in the non-touristy parts of Mexico. Or, substitute Cotjia cheese or feta cheese.
- Tajin seasoning: Tajin is a mild chili powder with a bright lime flavor that tastes great on Elote. Or, try regular chili powder, ancho chile powder, or even cayenne pepper (if you love the heat).
- Doritos: Nacho Cheese Doritos are the preferred dipper in rural Mexico. Fritos (corn chips) or tortilla chips are good, too.
- Yield: This recipe makes 8 cups of Esquites.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Cook the corn a day in advance and store in the refrigerator. Bring the corn to room temperature before assembling the rest of the salad.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.
Made this for a cookout and everyone was asking for the recipe! Really great!
Sounds delish! We have a family member with an egg allergy and he can’t eat mayo. Any recommendations for substituting the mayo?
Hi Marnie! I have never tested it this way, but I would recommend substituting a vegan mayonnaise. They are made without eggs and are great for people with allergies. You should be able to find a jar wherever you buy your groceries (I just looked and it is available at Target, made by Hellmann’s). I really hope you love the recipe. :D -Meggan