Mexican Street Corn Salad (Esquites)
This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.
- Total time
- 20 min
- Active time
- Unknown
- Yield
- Serves 4
- Difficulty
- Medium
- Equipment
- 3 required
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Ingredients and Constraints
Ingredients
- Preparation: Finely Chopped
- Preparation: Finely Chopped
- Preparation: Pressed or Minced On A Microplane Grater
Ingredient watchpoints6 watchpoints
Short requirements and tradeoffs to check while gathering ingredients; detailed source notes stay expandable.
Feta
2 ounces (60g) feta or Cotija cheese, finely crumbled
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: Cotija cheese; finely crumbled
Cilantro
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
The source row includes a form, size, temperature, or preparation detail.
Details and source
Jalapeño Pepper
1 jalapeño pepper, seeded and stemmed, finely chopped
The source row includes a form, size, temperature, or preparation detail.
Details and source
Garlic
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: pressed; minced on a Microplane grater
Garlic
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
The source row includes a form, size, temperature, or preparation detail.
Details and source
Chili Powder
Chili powder or hot chili flakes, to taste
The source ingredient row lists alternatives.
Details and source
Acceptable alternatives: hot chili flakes; to taste
Additional ingredient notes
Required setup
Equipment
Source video
Source video
Method Timeline
Cook
ActiveCook
20 min
Source Recipe JSON-LD cookTime.
Finish
ActiveFinish
Not listed
Final serving step and finishing actions from the source directions.
Step 1
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
2 minSeasonTossCookLarge Wok or Large Nonstick SkilletLarge Bowl%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fesquites-mexican-street-corn-salad-recipe-step-1-collage-72fe7881661a404f8e7bbfd4294789cb.jpg&w=3840&q=75)
Image detailsCollage of fresh corn kernels being cooked in a stainless steel pan: poured in, salted, tossed, then charred.Serious Eats / Diana Chistruga · Mexican Street Corn Salad (Esquites)Dev reference Checks1
TimingInfoTimingabout 2 minutes
Target: 2 minute
Expected state: Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes.
Inputs and tools8
Uses
- Kosher salt
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- 2 tablespoons (30ml) vegetable oil
Equipment
Techniques
Why and source
This step has reviewed source-backed guidance.
Step 2
Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.
Serve%3Amax_bytes(150000)%3Astrip_icc()%3Aformat(webp)%2Fesquites-mexican-street-corn-salad-recipe-step-2-collage-2ef4421f5de3430f9ab4f95199efbb9b.jpg&w=3840&q=75)
Image detailsA two-image collage showing the esquites before and after all the ingredients are mixed in.Serious Eats / Diana Chistruga · Mexican Street Corn Salad (Esquites)Dev reference Checks1
ServiceMain recipeSource service instruction
Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.
Inputs and tools10
Uses
- Chili powder or hot chili flakes, to taste
- 2 tablespoons (30ml) mayonnaise
- 1 tablespoon (15ml) fresh juice from 1 lime
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
- 1/2 cup finely sliced scallions, green parts only
- Kosher salt
- 2 ounces (60g) feta or Cotija cheese, finely crumbled
Techniques
Why and source
This step has reviewed source-backed guidance.
Learn More
Extra cooking notes, tests, and source details kept out of the step-by-step method.
Recipe structure
Components and intermediate outputs created by the method.
Main recipe
Recipe card ingredients and steps.
Serves 4
Recipe Utilities
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Source and Origin
Origin declaration
Adapted from source
Imported from the Serious Eats page for dev review.
Copy risk: Unchecked
Mexican Street Corn Salad (Esquites)
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