Esquites (Mexican Corn Salad)

Name: Esquites (Mexican Corn Salad)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 tbsp vegetable oil; 1 serrano or jalapeno pepper, stemmed, seeded, and minced; 1 garlic clove, minced; 2 cups fresh corn kernels, cut from the cob, from about 3 ears of corn; 2 tbsp mayonnaise; ⅛ tsp cayenne pepper; ½ tsp chili powder; 3 tbsp queso fresco or feta, crumbled; 1 tsp fresh lime juice, from 1 large lime; 2 tbsp cilantro leaves

Esquites is a quick Mexican corn salad that balances creamy mayo, spicy peppers, fresh lime, and crumbled cotija cheese in one vibrant side dish. It's best served fresh and pairs exceptionally well with grilled meats and barbecued vegetables.

🌍Mexican 🥗Vegetarian 🏷️Corn 🏷️Salad 🏷️Sides 🏷️Broil mode

Total

25 min

Servings

4

Difficulty

Easy

Est. Cost

$20–$33

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 tbsp vegetable oil
1 serrano or jalapeno pepper, stemmed, seeded, and minced
1 garlic clove, minced
2 cups fresh corn kernels, cut from the cob, from about 3 ears of corn
2 tbsp mayonnaise
⅛ tsp cayenne pepper
½ tsp chili powder
3 tbsp queso fresco or feta, crumbled
1 tsp fresh lime juice, from 1 large lime
2 tbsp cilantro leaves

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Instructions

1
In a small skillet, heat 2 tbsp vegetable oil until shimmering. Add 1 minced serrano pepper, and 1 minced garlic clove. Cook, stirring constantly until serrano has softened, about 1 minute.
2
Transfer mixture to a Suvie pan. Stir in 2 cups fresh corn kernels. Place in the bottom zone of Suvie. Input settings and cook now or schedule.
3
Suvie Cook Settings - Bottom Zone: Broil for 15 minutes, Top Zone: None
4
Remove pan from Suvie and transfer to a medium bowl. Add 2 tbsp mayonnaise, ⅛ tsp cayenne pepper, ½ tsp chili powder, 3 tbsp queso fresco, and 1 tsp fresh lime juice. Stir to combine and season to taste with salt and pepper. Garnish with cilantro leaves and serve.

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Tips & Notes

Pro tips

Cut corn kernels cleanly from the cob by standing the ear upright and using a sharp knife to slice downward in strips.
Toast the corn briefly in oil before adding mayo to develop flavor and prevent the salad from becoming soggy.
Add mayo and lime juice just before serving—premixing causes the salad to weep and lose crispness.
Remove some or all seeds from the serrano or jalapeño if you prefer less heat without losing the pepper flavor.

Substitutions

Queso fresco → cotija cheese (more traditional, harder to find) or feta (softer texture)
Fresh corn → thawed frozen corn (pat dry thoroughly) or canned corn (drain well)
Cilantro → parsley (milder herb, less aromatic) or omit if allergic
Serrano pepper → jalapeño (milder) or habanero (much hotter)

Storage & make-ahead

Store covered in the refrigerator for up to 2 days; add fresh cilantro and lime juice before serving to restore brightness.

Common Questions

Can I make esquites ahead of time?

Yes, prep the corn, peppers, and cilantro separately up to 1 day ahead. Toss with mayo, lime, and cheese just before serving to keep it from getting watery.