Mexican Corn Salad (Esquites)

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.

Course Appetizer

Cuisine Mexican

Prep Time 10

Cook Time 35

Cooling time 15

Total Time 1

Servings servings (1/2 cup each)

Calories 183kcal

Author Meggan Hill

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)

US Customary - Metric

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.

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