This grilled Mexican street corn salad, or esquites, takes everything you love about street-cart elote and turns it into a scoopable side dish. Whole ears of corn char on the grill alongside a green chile, then get tossed with crema, cotija cheese, cilantro and fresh lime juice for a smoky, creamy, tangy salad that disappears fast at any cookout.
If you’re looking for a lighter barbecue side dish but you’re tired of coleslaw, esquites is where it’s at.
This Mexican street corn salad recipe is unlike most because it adds a grill component. Grilling the corn and chile together instead of boiling it gives the salad a char you can’t get any other way.
Whether you’re serving this next to smoked meats or eating it straight out of the bowl or cup with a spoon, this esquites recipe comes together fast.
What Is Esquites
Esquites is Mexican street corn served off the cob, in salad form instead of on a stick. It’s built on the same base as elote: grilled corn, crema, cotija cheese, lime and chile, all mixed together in a bowl so every bite gets a little of everything. It’s less messy than eating corn on the cob and makes it simple to serve a crowd straight out of a serving bowl.
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Heat grill: Heat the grill to high heat (450F degrees)
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Grill corn and chile: Place the corn and chile on the grill. Cook for about 15 minutes, flipping occasionally to char.
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Steam chile: Place the chile in a plastic bag and seal for 5 minutes. Remove it from the bag. Remove the skin, stem and seeds. Dice.
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Cut kernels: Remove the kernels from the corn. Toss the warm corn and chiles in a large bowl with the butter.
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Dress salad: Stir in the Mexican crema or mayonnaise. Fold in the cheese, cilantro, lime juice and seasoning. Salt to taste.
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Garnish: Garnish with a drizzle of Mexican crema, a sprinkle of cheese, a dash of taco seasoning and a lime wedge.
Nutritional information doesn’t include garnish.
Calories: 72kcalCarbohydrates: 2gProtein: 1gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 21mgSodium: 362mgPotassium: 14mgFiber: 0.3gSugar: 1gVitamin A: 207IUVitamin C: 3mgCalcium: 49mgIron: 0.1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
What you’ll need
- Corn: I prefer using fresh ears of corn, but you can also use frozen ears, if you thaw them.
- Green Chile Pepper: Hatch, Anaheim or jalapeño, charred and diced
- Butter: coats the warm corn so the rest of the salad clings to it
- Mexican Crema or Mayonnaise: adds the classic creamy base. Use the one that says table cream, not sour cream.
- Cotija Cheese: crumbled, for salty bite
- Fresh Cilantro: This is optional. I know some people aren’t a fan.
- Lime Juice: fresh, for acidity
- Taco Seasoning: or chili powder or Tajin
- Kosher Salt: to taste
Substitutions: No fresh corn on hand? Use 4 cups (24 oz) frozen corn, thawed, in place of the fresh ears. You'll just have to skip the grill part and cook it all in a skillet. If you can't find cotija cheese, you can substitute parmesan.
See the full recipe card above for servings and a full list of ingredients.
How to Make Grilled Esquites
Heat your grill to high heat before you start. You want it hot enough to char the corn and chile quickly, not slow-roast them.
Step 1: Char the corn and chile
Place the corn and chile directly on the grill grates. Cook for about 15 minutes, turning as needed, until both are charred on all sides.
GCG Pro Tip: Turn the corn and chile at the same intervals so they finish charring together, and don't walk away since high heat can go from charred to burnt fast.
Step 2: Steam and peel the chile
Seal the charred chile in a plastic bag for 5 minutes to steam. This loosens the skin, making it easy to remove. Take the chile out of the bag, then remove the skin, stem and seeds, and dice.
GCG Pro Tip: A quick steam in a sealed bag is the same trick I use for roasted peppers on the smoker. It's the fastest way to peel a charred chile without scraping off the flesh.
Step 3: Cut and butter the corn
Stand the grilled corn on its end. Use a sharp knife to remove the kernels from the cobs. While the corn is still warm, toss it in a large bowl with the chiles and butter, then stir in the Mexican crema or mayonnaise.
Step 4: Fold in the rest
Fold in the cotija cheese, cilantro, lime juice and Tajin. Salt to taste.
How to Serve Esquites
Top with a drizzle of Mexican crema, a sprinkle of cotija, a dash of taco seasoning and a lime wedge on the side.
Grilled Mexican street corn salad can be served warm or at room temperature, straight from the bowl. It’s a bright, refreshing side dish for your grilling spread. Esquites is also a great topping for tacos, or pile it onto tortilla chips and enjoy as a dip.
Storage
Store leftover esquites in an airtight container in the fridge for up to 4 days. The salad is best enjoyed cold or brought back to room temperature; reheating isn’t necessary.
GCG Pro Pitmaster Tips
- Toss the corn with butter while it’s still hot off the grill so it absorbs more flavor.
- Save time and char the chile alongside the corn.
- Taste before adding extra salt, since cotija cheese and taco seasoning are both salty on their own.
Frequently Asked Questions
Elote is Mexican street corn served whole on the cob. Esquites is the same flavor combination, but with the corn cut off the cob and served as a salad in a bowl or cup.
Yes. Substitute 4 cups (24 oz) frozen corn, thawed, for the fresh ears. Since you won’t be able to grill the kernels, cook them in a skillet with the butter and diced green chile.
Mayonnaise works as a substitute for Mexican crema and gives a similar creamy texture. You can also thin out sour cream or Greek yogurt with a bit of milk.
Mexican crema is a lightly tangy, pourable cultured cream similar to a thinner sour cream. It’s less tangy and less thick than American sour cream, which makes it easy to drizzle over dishes like esquites.
Look for one labeled table cream rather than sour cream. Brands like Cacique sell both a Crema Mexicana Table Cream and a Crema Mexicana Agria Sour Cream, and the table cream version is the milder, pourable crema this recipe calls for. The sour cream version is tangier and thicker, closer to regular sour cream.
To make this esquites recipe vegan, swap the butter for a plant-based butter, use a dairy-free crema or vegan mayo in place of the Mexican crema, and use a plant-based cotija substitute or nutritional yeast in place of the cotija cheese. The rest of the ingredients, including the corn, chile, cilantro and lime, are already vegan.
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