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Esquites (Mexican Corn Salad)

A warm creamy corn salad, this simple Mexican side dish gets a little heat from some fresh jalapeno with a bit of cream & salt from Cotija cheese.
Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: Side Dish
Cuisine: Mexican, Tex Mex
Servings: 4
Calories: 237kcal


  • 2 tbsp butter
  • 2 cans corn drained or 4 ears fresh corn cut off cob
  • 1/2 jalapeno seeded and diced
  • 3 tbsp mayonnaise
  • 1 clove of garlic minced
  • 2 green onions thinly sliced
  • 1 handful of fresh cilantro roughly chopped
  • 1 lime juiced
  • 2 tbsp Cojita cheese finely crumbled (or shredded Mexican blend cheese)
  • 1/8 tsp chili powder to taste
  • 1 ripe avocado peeled and diced (optional)


  • In a large skillet, over medium-high heat, melt the butter.
  • Add the corn to the pan and allow it to slightly char on the bottom of the pan, then give it a good stir and let it char one more time.
  • Stir in the jalapeno and remove the skillet from heat.
  • Transfer the corn mixture into a medium/large bowl and add in the mayonnaise, garlic, onions, cilantro, lime juice, cheese, chili powder and avocado.
  • Gently stir everything together just until evenly incorporated.
  • Serve immediately (warm) or cover and refrigerate, serving when chilled, your choice. Both ways are great.


Calories: 237kcal | Carbohydrates: 7g | Protein: 3g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 26mg | Sodium: 175mg | Potassium: 277mg | Fiber: 4g | Sugar: 1g | Vitamin A: 428IU | Vitamin C: 13mg | Calcium: 65mg | Iron: 1mg