For an extra layer of smoky flavor, grill the corn on the cob over an open flame before cutting off the kernels. If you don't have chili-lime seasoning, you can create your own by mixing chili powder, lime zest, and a pinch of salt. Feel free to adjust the amount of jalapeño to control the level of heat. For a creamier salad, use Mexican crema instead of mayonnaise.
Esquites (Mexican Elotes Salad)
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PREP TIME25 mins
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COOK TIME5 mins
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TOTAL TIME30 mins
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SERVING4 People
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VIEWS24
Transport yourself to a vibrant Mexican street fair with Esquites, a tantalizing off-the-cob rendition of the beloved Elote. This refreshing salad bursts with the sweetness of grilled corn, the creamy tang of lime-infused mayonnaise, and a delightful kick of chili. A perfect symphony of flavors to brighten any summer day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate21 g
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Cholesterol16 mg
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Fiber3 g
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Protein6 g
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Saturated Fat4 g
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Sodium336 mg
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Sugar4 g
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Fat12 g
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Unsaturated Fat0 g
Follow The Directions
01
StepHeat olive oil in a large, heavy-bottomed skillet (cast iron is ideal) over high heat until it shimmers, indicating it's hot enough. (2 minutes)
02
StepAdd the corn kernels to the skillet, working in batches if necessary to avoid overcrowding. Sprinkle lightly with salt and pepper. Allow the corn to cook undisturbed, without stirring, until lightly charred, achieving a smoky sweetness. (2 minutes)
03
StepStir the corn once and cook for another minute to ensure even charring. Remove from heat and set aside to cool slightly. (1 minute)
04
StepIn a large bowl, whisk together the minced shallot, mayonnaise, and chili-lime seasoning until well combined. (1 minute)
05
StepAdd the charred corn and minced jalapeño to the bowl with the dressing. Stir gently to coat the kernels evenly. (1 minute)
06
StepIncorporate half of the chopped cilantro and half of the crumbled Cotija cheese into the salad. (1 minute)
07
StepTaste the Esquites and adjust the seasoning as desired, adding more salt, pepper, chili-lime seasoning, or mayonnaise to suit your preference. (1 minute)
08
StepTransfer the Esquites to a serving bowl or individual plates. Garnish with the remaining cilantro and crumbled Cotija cheese.
09
StepServe immediately with lime wedges on the side, allowing guests to squeeze fresh lime juice over their portion for an extra burst of flavor.
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RECIPE REVIEWS
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Please Rate
Haylie Cormier
Jun 25, 2025So much better than the elotes salad I've had at restaurants! Thank you for the great recipe!
Mohamed Cremin
Jun 16, 2025The perfect summer salad. I'll be making this all season long!
Edmond Aufderhar
Jun 15, 2025I made this for a BBQ and it was a huge hit! Everyone loved it.
Faye Zboncak
May 25, 2025Super simple and tasty. A crowd pleaser for sure!
Earlene Carter
May 24, 2025This recipe is amazing! So easy to make and the flavors are incredible.
Genoveva Schmidt
Apr 27, 2025Next time I'll try grilling the corn first, as suggested in the notes!
Shad Weissnat
Apr 18, 2025I used frozen corn (thawed) and it worked just fine!
Roslyn Marvin
Apr 2, 2025I added a bit of smoked paprika for an extra layer of flavor, and it was delicious!