Mexican Corn Salad (Esquites)

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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.

Mexican corn salad in a brown bowl.


 

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.

Recipe ingredients

Labeled ingredients for Mexican corn salad.

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

  1. 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.
Corn on a baking sheet to be roasted.
  1. In a large bowl, add cooled corn, mayonnaise, Parmesan cheese, and lime juice. Stir to combine, then sprinkle with Tajin or chili powder.
A bowl of corn, mayonnaise, Parmesan cheese, and tajin.
  1. Stir in cilantro.
A bowl of corn, mayonnaise, Parmesan cheese, and tajin.
  1. Serve with Doriots: on a platter, in small bowls, or in individual cups.
Mexican corn salad in five cups next to a bowl of Doritos.

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.
Mexican corn salad in a brown bowl.

Recipe FAQs

Can I grill the corn for esquites?

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 in a brown bowl.

Mexican Corn Salad (Esquites)

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.
Prep Time 10 minutes
Cook Time 35 minutes
Cooling time 15 minutes
Total Time 1 hour
Servings 16 servings (½ cup each)
Course Appetizer
Cuisine Mexican
Calories 183
5 from 7 votes

Ingredients 

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

  1. 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. 
  2. 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.
  3. 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).
  4. Doritos: Nacho Cheese Doritos are the preferred dipper in rural Mexico. Fritos (corn chips) or tortilla chips are good, too.
  5. Yield: This recipe makes 8 cups of Esquites.
  6. Storage: Store leftovers covered in the refrigerator for up to 4 days.
  7. 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

Serving: 0.5cupCalories: 183kcalCarbohydrates: 16gProtein: 4gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 11mgSodium: 201mgPotassium: 198mgFiber: 2gSugar: 1gVitamin A: 67IUVitamin C: 5mgCalcium: 59mgIron: 1mg
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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.

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Comments

  1. Sounds delish! We have a family member with an egg allergy and he can’t eat mayo. Any recommendations for substituting the mayo?5 stars

    1. 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