Mexican Grilled Corn Salad (Esquites)

This bright Mexican Grilled Corn Salad, also known as Esquites, is tangy, smokey and absolutely delicious. This recipe is super simple and ready in just minutes! 

If there’s one food ingredient I love, it is corn. My husband can tell you that if it wasn’t for his occasional meddling into my cooking, I would add corn to all of our meals. So it comes to no surprise to anyone that I would take advantage of the season to make some delicious corn dishes. 

The stores are full of fresh beautiful corn this time of year and for me is just hard to resist not buying a bunch of them every time I go grocery shopping. After my last trip to the store, I ended up having so much fresh corn in my fridge that I decided to make something with it. 

Mexican Grilled Corn Salad (Esquites)

This Mexican grilled corn salad recipe came to mind because I love Mexican Elotes, Mexican Corn on the Cob. After trying them for the first time two years ago during one of my trips to California, I just couldn’t believe how good they were and it’s now of the things I look forward to having every summer here in New York. 

Obviously, I also had to try to make it at home and I did. But my favorite is this salad version, which uses some of the same ingredients but I can eat it with a spoon. 😋

What is Esquites

Esquites is a popular Mexican dish made with corn sold mostly by street vendors. It is usually made with corn sauteed in butter with chili peppers, onions, and salt. Then, the corn is served in a cup with toppings such as chili powder, lime juice, crema and/or mayo, hot sauce, cotija cheese, etc. 

Now, I decided to make this recipe a bit differently for the sake of ease, freshness and staying out of the kitchen during summer days. 

How to make Mexican Grilled Corn Salad (Esquites)

To make this recipe, I opted to use grilled corn instead of sauteing the corn and left out the chili peppers and added cilantro for freshness. 

1. First, you want to grill the corn until cooked. Set them aside and let them cool until they are cool enough to handle. 
2. In the meantime, dice onions and chop some cilantro. 
3. Using a knife to cut the corn off the cobs. Then, add the onion and cilantro. Toss to mix. 
4. In a small bowl whisk the crema, lime juice, chili powder, smoked paprika, salt, and pepper. Add to the bowl with corn and toss to combine. Add the Cotija cheese and toss once more. Taste and add additional salt and pepper, if desired. 
5. Sprinkle a little extra cheese and cilantro over the top to garnish and serve. 

COOKING TIP: To cut the corn off the cob, set a small bowl upside-down inside a larger bowl. Then, stand the corn on the small bowl, so the cut corn falls into the larger bowl.

This recipe is great for a side dish, appetizer and even as a party dish served with tortilla chips. Best of all is that it can be made in advance and stored in an air-tight container in the fridge for up to 5 days. 

Other Recipes you’ll love: 

• Pico de Gallo 
• Chicken Fajitas
• Slow Cooker Carnitas

Mexican Grilled Corn Salad (Esquites)

Author: Vanessa

This bright Mexican Grilled Corn Salad, also known as Esquites, is tangy, smokey and absolutely delicious. This recipe is super simple and ready in just minutes!

4.60 from 5 votes

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine Mexican

Servings 6 servings

Calories 136 kcal

Ingredients

  

1x2x3x

• ▢ 6 ears of corn, husked
• ▢ 1/2 medium red onion, minced
• ▢ 1/4 bunch cilantro, chopped
• ▢ 1/4 cup Mexican crema
• ▢ 4 tablespoons lime juice, freshly squeezed
• ▢ 1/2 teaspoons smoked paprika
• ▢ 1/2 teaspoon chili powder
• ▢ 1/4 teaspoon black pepper
• ▢ 1/2 teaspoon salt, plus more to taste
• ▢ 1/2 cup crumbled Cotija cheese

Instructions

 

• Preheat the grill to high heat. Remove the husk from the corn and any silk strands left on it. When the grill is hot, grill the corn until cooked, about 2-3 minutes per side. Set them aside and let them cool until they are cool enough to handle.
• Using a knife, cut the corn off the cobs. TIP: Set a small bowl or cup upside-down inside a bigger bowl. Then, stand the corn firmly on the small bowl. This way the cut corn will fall into the bigger bowl without making a mess.
• In a large bowl, add the corn, onion, and cilantro. Toss to mix.
• In a small bowl, whisk the crema, fresh lime juice, chili powder, smoked paprika, salt, and pepper. Add to the bowl with corn and toss to combine.
• Add the Cotija cheese and toss once more. Taste and add additional salt and pepper, if desired.
• Sprinkle a little extra cheese and cilantro over the top to garnish and serve.

Notes

To store, transfer to an air-tight container and place in the fridge for up to 5 days.

 

Nutrition

Calories: 136kcalCarbohydrates: 20gProtein: 5gFat: 5gSaturated Fat: 2gCholesterol: 16mgSodium: 393mgPotassium: 298mgFiber: 2gSugar: 7gVitamin A: 678IUVitamin C: 11mgCalcium: 84mgIron: 1mg

The nutritional information of this recipe and all recipes on mydominicankitchen.com is only an estimate. The accuracy of any recipe on this site is not guaranteed.

Keywordeasy Mexican corn salad, grilled corn salad, mexican salad recipe

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