Similar to Elote, Esquites’ flavor comes from the perfect balance of corn, cheese, jalapeno, lime, and spices. This Mexican Street Corn Salad is easy to make and perfect for Cinco de Mayo or a BBQ!

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  1. 4 ears corn
  2. 1 lime, juiced
  3. 1/2 tablespoon chili powder
  4. 1/2 tablespoon cumin
  5. 1 teaspoon smoked paprika
  6. 3 tablespoons mayonnaise
  7. 2 tablespoons butter
  8. 3 oz cojita or feta cheese, crumbled
  9. 1/2 jalapeno, seeded and chopped
  10. 2 green onions, sliced
  11. 1 tablespoon cilantro, chopped
  1. Boil husked corn in water until cooked.
  2. Remove and let cool.
  3. One at a time, stand each husk upright on a cutting board and cut downwards, removing all of the kernels.
  4. Heat the butter in a skillet over medium heat.
  5. Add kernels and let char slightly, stirring occasionally, for about 4 minutes.
  6. Add the jalapeno and cook for an additional minute or so.
  7. Remove the corn and jalapeno from the heat and place into a large bowl.
  8. Add the remaining ingredients and mix well to combine.
  9. Garnish with additional lime wedges and cilantro if desired.