Go Back
+ servings
corn salad in a green bowl with spoon
Print Recipe
5 from 17 votes

Esquites | Creamy Mexican Street Corn Salad

Prep Time5 mins
Cook Time15 mins
Total Time25 mins
Course: Salad, Side Dish, Snack, Street Food
Cuisine: Mexican
Servings: 3 servings


  • Corn kernels - 2 cups frozen or fresh
  • Oil - 1 tbsp olive oil or vegetable oil
  • Jalapeno - 1 tbsp deseeded and finely chopped
  • Garlic - 1 clove finely minced
  • Red chili powder - ½ tsp
  • Sour cream - 2 tbsp
  • Mexican blend cheese - 2 tbsp
  • Lemon juice - 1 tbsp
  • Salt - to taste
  • Cilantro - 4 tbsp finely chopped


  • I used frozen corn to make the this Salad. Heat a heavy pan, preferably a cast iron pan on medium high heat.
  • Add the oil to the pan and when the oil starts to smoke, add the frozen corn kernels. Mix it well and let it caramelize / roast on one side. Then mix it well and let it roast on the other side. I left it for 3 to 4 minutes without disturbing and then mixed it and did the same until it was uniformly caramelized all over.
  • At the end of the cooking time add the minced garlic, jalapeno, chili powder and salt and mix well. Let it cook for a minute and then turn off the flame.
  • Add the sour cream, lemon juice, cilantro and cheese and mix it well.
  • Serve warm or at room temperature.


  • I used frozen corn kernels to make this. It worked great. You could use fresh corn kernels or canned ones as well.
  • Make sure that you let the corn get a slight char all over. That makes the Esquites very flavorful.
  • We could use mayonnaise or Greek yogurt instead of sour cream. We could skip it altogether as well.
  • The actual recipe calls for crumbly Mexican cotija cheese. Feta would work well as well. I ran out of my feta stock and hence uses Mexican blend cheese.
  • Don't skip the chili powder. It adds a zing to the salad.