Simple to make with basic ingredients, esquites is a Mexican street food snack and it’s so delicious! This Mexican corn salad is wonderfully creamy and cheesy and perfectly seasoned.
Mexican Corn Salad Recipe
Why you’ll love this Esquites recipe:
- QUICK: It takes minutes to mix your ingredients together to make these cups.
- MAKE AHEAD: This creamy corn salad can be made days ahead of time, so it’s perfect if you are planning to serve it as part of a big feast.
- SIMPLE INGREDIENTS: There’s nothing fancy about this recipe, but a handful of basic ingredients results in the most crowd pleasing dish!
How to make Esquites (Mexican Corn Salad)
You can jump to the recipe card for full ingredients & instructions!
- Mix together the corn, mayonnaise, table crema, lime juice and salt.
- Fill the cups halfway.
- Sprinkle with queso fresco and chili powder.
- Fill the cups the rest of the way up and sprinkle over more queso fresco and chili powder.
How long does it keep?
Because there is mayonnaise in this recipe, keep the esquites refrigerated and don’t leave them at room temperature for more than 2 hours.
They can be stored for up to five days in an airtight container in the fridge, without the queso fresco and tajin or chili powder.
What’s the best corn to use?
Freshly cooked corn on the cob works best for this Mexican corn salad. You can cook fresh corn on the cob, by adding them to boiling water for 5 to 7 minutes. You can also cook in on the grill to get it nice and charred.
In a pinch, you can use canned or frozen corn. If using canned, be sure to drain the kernels well before using, and if using frozen, thaw and pat dry before mixing with the other ingredinets.
How do you serve it?
Esquites are served as a street food, so they are made to be eaten straight out of the cup with a spoon…delicious! You can easily serve them up as a side too, or even use them as a taco topping.
This corn salad recipe is pretty much great with anything!
- These esquites can be stored for up to five days in an airtight container in the fridge, without the queso fresco and tajin or chili powder.
- Freshly cooked corn on the cob, then cut off works best for this.
- I recommend you use a full fat mayo for the best taste and texture, but you can use reduced fat if you prefer.
More Corn Recipes worth trying
- Confetti Corn Salad
- Avocado Corn Salsa
- Hot Street Corn Dip
- Mexican Grilled Corn on the Cob
- Grilled Corn Salad
- Corn Bisque
- How to Boil Corn on the Cob
- Mascarpone Creamed Corn
- Easy Corn Pudding
(Can you tell we have a major thing for delicious corn recipes!)
If you haven’t tried esquites before, I just know that you are going to love them! Super easy to make and full of vibrant flavors!
More Side Dish Recipes we Love
If you make this recipe be sure to upload a photo in the comment section below or leave a rating. Enjoy! You can also jump to recipe.