If you’re craving a fresh burst of vibrant flavors with a delightful twist, then the Skillet Mexican Street Corn Salad (Esquites) Recipe is exactly what you need to bring a festive touch to your table. This dish takes the beloved classic street corn and transforms it into a creamy, tangy, and slightly spicy salad that sings with every bite. The charred corn kernels bring smoky sweetness, while the combination of lime, cheese, and fresh herbs delivers a perfect balance of zest and creaminess. Whether you’re serving it as a snack, side, or party favorite, this recipe celebrates all the bright, bold flavors of Mexico in a convenient skillet-style salad that you’ll want to make again and again.
Ingredients You’ll Need
This Skillet Mexican Street Corn Salad (Esquites) Recipe comes together with simple, fresh ingredients that pack a punch in flavor and texture. Each component adds something special: the sweetness of fresh corn, the creaminess from mayo and cheese, a touch of heat from jalapeño, and brightness from lime and fresh herbs.
- 3 cups fresh corn kernels (from 4 ears of corn): Use fresh corn for the best natural sweetness and texture.
- 1 tablespoon olive oil: Helps to sauté the corn and build depth of flavor.
- 2 tablespoons salted butter: Adds richness and caramelizes the corn beautifully.
- ½ teaspoon salt: Enhances all the flavors in the dish.
- 1 garlic clove (finely minced): Gives a subtle kick of savory depth.
- 1 tablespoon lime juice (from 1 lime): Provides a refreshing, citrusy zing.
- 2 tablespoons mayonnaise: Offers creaminess that ties everything together.
- â…“ cup Cotija cheese (or queso fresco): Adds saltiness and a slightly crumbly texture.
- ¼ cup diced red onion: Brings crunch and a mild sharpness.
- 1 jalapeño (seeded and diced): Adds just the right amount of heat without overpowering.
- 3 green onions (green parts only, finely chopped): Adds a fresh, mild onion flavor and lovely color.
- 2 tablespoons finely chopped fresh cilantro: Brings an herbaceous brightness that finishes the dish perfectly.
How to Make Skillet Mexican Street Corn Salad (Esquites) Recipe
Step 1: Char the Corn
Start by heating olive oil and butter in a medium skillet over medium heat. Add the fresh corn kernels and cook, stirring occasionally, for about 10 minutes. You want that corn to get warm and start releasing its natural sweetness. Then, raise the heat to medium-high and cook a bit longer until the kernels develop a slight char, about 2 more minutes. This smoky caramelization is what makes this salad so unique and delicious. Once done, transfer the corn to a large bowl and let it cool for 10 minutes to make it easier to handle when mixing.
Step 2: Prepare the Creamy Dressing
While your corn is cooling, combine the mayonnaise, minced garlic, lime juice, and salt in a small bowl. Whisk these together until smooth. This tangy, garlicky dressing is what transforms the charred corn into a luscious salad, balancing richness with a little zing.
Step 3: Toss Everything Together
Pour the dressing over the slightly cooled corn. Then add the crumbled Cotija cheese, diced red onion, jalapeño, green onions, and fresh cilantro. Gently toss everything together until it’s well combined and every kernel is coated in flavorful creaminess. You can serve the salad right away for a warm version or chill it in the fridge for 2 hours to let the flavors meld and serve it cold. Both ways are absolutely delightful!
How to Serve Skillet Mexican Street Corn Salad (Esquites) Recipe
Garnishes
To take your Skillet Mexican Street Corn Salad (Esquites) Recipe to the next level, don’t be shy with garnishes. A sprinkle of extra crumbled Cotija cheese on top adds a cheesy finish, while a few lime wedges on the side invite guests to add an extra splash of citrus. For a touch of heat, dash some smoked paprika or a pinch of chili powder over the salad. Fresh cilantro leaves can also brighten the presentation and flavor even more.
Side Dishes
This salad pairs beautifully with grilled meats like spiced chicken or juicy steak, making it a fantastic side for BBQs and summer cookouts. It’s also delicious alongside black beans and rice for a vegetarian-friendly meal. If you’re in a casual mood, serve it with warm tortillas and some guacamole for a complete Mexican-themed spread that everyone will love.
Creative Ways to Present
Want to impress at your next get-together? Serve the Skillet Mexican Street Corn Salad (Esquites) Recipe in individual mini mason jars or small bowls for easy portion control and a cute presentation. Alternatively, spoon it onto tostada shells for an instant appetizer with a crunchy twist. Layering it as a dip with some crushed tortilla chips is another fun way to enjoy this versatile salad.
Make Ahead and Storage
Storing Leftovers
Store any leftover Skillet Mexican Street Corn Salad (Esquites) Recipe in an airtight container in the refrigerator. It will keep well for up to 2 days, but the freshness of the corn and herbs is best enjoyed sooner rather than later. Make sure to give it a gentle stir before serving again since some liquid may separate upon resting.
Freezing
This salad isn’t the best candidate for freezing due to the fresh corn texture and creamy dressing, which may separate when thawed. For optimal taste and texture, it’s better to eat it fresh or refrigerated within a couple of days.
Reheating
If you prefer the salad served warm, gently reheat leftover corn in a skillet over medium heat until warmed through, then toss again with the dressing and remaining ingredients. Avoid microwaving with the dressing already mixed, as it can cause separation and off textures. For cold serving, just stir and serve straight from the fridge.
FAQs
Can I use frozen corn instead of fresh for this Skillet Mexican Street Corn Salad (Esquites) Recipe?
Yes, frozen corn can be a convenient substitute if fresh corn is not available. Just make sure to thaw and drain it well before cooking. The flavor and texture might be slightly less crisp but still tasty and satisfying.
Is there a dairy-free alternative to Cotija cheese in this recipe?
Absolutely! You can substitute Cotija with dairy-free cheese crumbles or nutritional yeast for a cheesy flavor without the dairy. Some people also enjoy using toasted breadcrumbs for texture and a nutty note.
How spicy is this salad with jalapeño?
The jalapeño adds a nice gentle heat that complements the creaminess and lime without being overwhelming. If you prefer less spice, simply reduce or omit the jalapeño, or remove all the seeds before dicing since they contain most of the heat.
Can this salad be made vegan?
To make this recipe vegan, swap out the butter for olive oil, replace mayonnaise with a plant-based alternative, and use vegan cheese or omit cheese altogether. The fresh herbs and lime juice still give it that vibrant flavor profile.
How long can I prepare the salad ahead of time?
This Skillet Mexican Street Corn Salad (Esquites) Recipe can be made up to 2 hours ahead and refrigerated, which allows the flavors to meld beautifully. For best texture, add fresh herbs and cheese just before serving if preparing earlier.
Final Thoughts
This Skillet Mexican Street Corn Salad (Esquites) Recipe is a show-stopper that’s as easy to make as it is delicious. It’s a versatile dish bursting with fresh, creamy, and zingy flavors that can brighten up any meal or gathering. I truly encourage you to try making this recipe yourself—it’s a surefire way to add a little fiesta to your weeknight dinners or special occasions. Once you taste those perfectly charred kernels mixed with the creamy, tangy dressing, you’ll see why this salad has become a fast favorite in so many kitchens.
Print
Skillet Mexican Street Corn Salad (Esquites) Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Description
This Skillet Mexican Street Corn Salad (Esquites) is a flavorful and easy-to-make dish featuring sweet corn kernels sautéed with butter and olive oil, tossed with a creamy lime-mayo dressing, Cotija cheese, fresh herbs, and a hint of spice. Perfect as a side or snack, this vibrant salad captures the essence of traditional Mexican street corn with a convenient twist.
Ingredients
Corn and Cooking
- 3 cups fresh corn kernels (from 4 ears of corn)
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- ½ teaspoon salt
Dressing and Toppings
- 1 garlic clove (finely minced)
- 1 tablespoon lime juice (from 1 lime)
- 2 tablespoons mayonnaise
- â…“ cup Cotija cheese (or queso fresco)
- ¼ cup diced red onion
- 1 jalapeno (seeded and diced)
- 3 green onions (green parts only, finely chopped)
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Sauté the Corn: Add olive oil, butter, and corn kernels to a medium skillet over medium heat. Cook for about 10 minutes, stirring occasionally to prevent sticking and promote even cooking. Then, increase the heat to medium-high and cook for an additional 2 minutes until a slight char forms on the corn, enhancing its flavor. Transfer the cooked corn to a large bowl and allow it to cool for 10 minutes.
- Prepare the Dressing: While the corn is cooling, whisk together mayonnaise, finely minced garlic, lime juice, and ½ teaspoon salt in a small bowl until smooth and well combined. This creamy, tangy dressing will add zest and richness to the salad.
- Combine and Toss: Pour the mayo dressing over the cooled corn in the large bowl. Add Cotija cheese, diced red onion, seeded and diced jalapeno, finely chopped green onions, and fresh cilantro. Toss gently but thoroughly to evenly distribute all ingredients and flavors. Serve the salad immediately for a warm version or refrigerate for 2 hours to enjoy chilled.
Notes
- For a spicier kick, include jalapeno seeds or add a pinch of cayenne pepper.
- If Cotija cheese is unavailable, queso fresco or feta cheese can be substituted.
- This salad can be served warm, at room temperature, or chilled, depending on preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, substitute the butter with a plant-based alternative, mayonnaise with vegan mayo, and cheese with a vegan cheese option.
