Mexican street corn salad, also known as esquites, was one of my favorite bites while traveling throughout Mexico.
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The traditional version of this dish is made with steamed corn off the cob, mayo, lime juice, hot sauce, chile powder, and salty cheese, typically served street-side in a styrofoam cup. Here, I’ve kept the flavors similar, but I grilled the corn to add a hint of smoke and char. I also cut back on the mayo big time. Esquites in Mexico are heavily sauced with mayo, but I’ve stirred in just enough in this recipe to give the salad some moisture. Chopped scallion, cilantro and jalapeño are added for freshness and red flecks of pequin chile provide hits of smoky heat. This salad is 100% addicting, especially when paired with an ice cold beer.
You could serve this Mexican Grilled Corn Salad at any back yard barbecue this summer. Mexican theme not required! If you’ve got friends or family that are heat-adverse, I’d recommend serving the chile flakes on the side, and let guests add to taste. Continue reading for the corn salad recipe.
Here’s a quick tip on how to easily cut corn off the cob. Start with a angle food cake pan (preferably with a removable bottom). Place the stem end of the cooked corn in the middle hole of the pan, so the corn is standing upright in the center. Using a sharp knife, cut corn from top to bottom. As you are cutting the corn, the kernels will fall down into the well of the cake pan. Once you are done cutting the corn, simple discard the cob, and lift the kernels from the pan. This method makes it easy to contain the kernels as they fall from the cob!
Mexican Grilled Corn Salad Recipe
Ingredients
- 4 ears of corn, husks and silks removed
- 2 1/2 tablespoons mayonnaise (learn how to make your own here!)
- 2 ounces cotija cheese,plus more for sprinkling (feta would work as well)
- 1/2 cup finely sliced scallion greens
- 1/2 cup cilantro leaves, finely chopped
- 1 jalapeño,ribs and seeds removed, minced
- 2 garlic cloves, minced or grated
- 1 1/2 tablespoons fresh lime juice, plus more to taste
- Kosher salt
- Crushed dried pequin chiles, for sprinkling (or red chile flakes or chile powder)
- Cilantro leaves, for sprinkling
Instructions
- Prepare a charcoal or gas grill over high heat. Cook corn, turning every 5 minutes, until tender and charred in spots (15 - 20 minutes). Once cool enough to handle, cut the corn off the cob into a large bowl (see tip above).
- To the bowl with the corn, add mayo, cotija, scallion greens, cilantro, jalapeño, garlic and lime juice, stirring to combine. Season to taste with kosher salt and additional lime juice. Finish with a sprinkling of crushed chiles and cilantro leaves.
Here are some other grilling recipes on Kitchen Konfidence:
Grilled Kale Salad with Torn Croutons
Grilled Tri-Tip with Green Garlic Salsa Verde
Grilled Honey Sriracha Chicken Bowls
Basil Turkey Burger
Beer Can Chicken
I’m Brandon: food explorer, recipe curator, cocktail shaker, dessert lover. Kitchen Konfidence is how I document my time spent in my favorite space, the kitchen. Did you make a recipe? Tag @brandiego on Instagram so I can see the how it went!
Shanna @ Pineapple and Coconut says
WANT. I am thinking I am just coming over to your house for dinner when we are in SD in a couple weeks rather than go out. Because I want all your cooking LOL. I love Elote but I have never had esquites. I have a deep affection for Mexican food so I know I would love this.
Brandon Matzek says
I would be totally down for that!!!
Averie @ Averie Cooks says
Esquites is the best. The best place I’ve found locally who does it decent is Puesto but no doubt, yours will trump theirs a million times over! And yes, so true about the styrafoam cups in Mexico with this!
Brandon Matzek says
They are!! I surprisingly haven’t tried Puesto’s version yet. Need to check that out next time. Thanks Averie!
sippitysup says
Perfect timing. We are planning a road trip next month thru Baja and I want to get in the mood for the trip. This is just the thing. GREG
Brandon Matzek says
FUN!!! How long will you be in Baja? I can’t wait to follow along. I really want to explore more of the region. Be sure to stop at La Guerrerense in Ensenada for tostadas and seafood cocktail.
Brian @ A Thought For Food says
I’ve been waiting for this ever since you teased it on Instagram. Looks awesome, Brandon! And I love the angel food cake pan trick! It’s awesome.
Brandon Matzek says
Thanks Brian!! Yeah, that trick makes corn prep so easy. I would always get frustrated chasing kernels around the kitchen 😛
Claudia | The Brick Kitchen says
Corn salad is one of my absolute favourite summer sides! I haven’t tried grilling the corn first though (normally it’s just the basic 5min in boiling water) so will definitely have to give it a go – that charred, caramelised flavour sounds amazing. 🙂
Brandon Matzek says
Me too!! Yeah the char really works well in this salad, but if you are rushed for time, you could certain used boiled corn here too.
Kevin | Keviniscooking says
Hey there Brandon! Stumbled upon your site after seeing a comment of yours on Matt’s site. Nice to see another male food blogger here in San Diego! I’ll be back as there a plenty of good things on your site I like. Hope you, Jorge and TiVo are out enjoying this cloudy, yet beautiful Memorial Day weekend. We just got back from the beach with our dogs and it’s chill time. Cheers!
Brandon Matzek says
Hey Kevin!! Thanks for reaching out. I’ll definitely add your blog to my feed reader! Always a pleasure meeting new SD food bloggers 🙂
Shanna @ Pineapple and Coconut says
Now that I have had the immense pleasure of not only getting to eat this salad but have it made and served by you in person I can attest to how amazingly delicious this is. Hands down my favorite corn salad now and Bob has requested I make it at home soon. So anyone who reads this recipe and comments I can first hand tell you all that it is amazingly delicious and you need to make! A go-to salad all summer long!
Brandon Matzek says
Awww, thanks so much for the glowing review Shanna :)!! We loved having you and the fam over.
Emily Laguna says
I found your site via Weelicious, and I am sold! I made this tonight with the basil turkey burgers, and although the burgers were very good, this salad was a total standout. I could have eaten the whole bowl! I already subscribed to your blog, and look forward to more recipes!
Brandon Matzek says
Hi Emily, thanks so much for sharing your results. So glad you loved the salad :)!!
Emily Laguna says
5 plus years later and this is still one of my favorite recipes! I have also shared it countless times with friends and family. Thanks again!
Brandon Matzek says
Oh yay! So glad you are still loving this recipe Emily. Thanks so much for sharing!