Mexican Corn Salad or Esquites
Recipe type: Side Dish or Appetizer
Cuisine: Mexican
Prep time: 
Cook time: 
Total time: 
Serves: 6 to 10
Esquites makes the perfect summer corn salad or serve it with tortilla chips for a warm corn appetizer.
  • 6 ears of corn in the husk
  • 1 tablespoon minced jalapeno
  • 1 teaspoon sugar
  • ¾ cup good quality mayonnaise
  • 1 lime, juiced
  • 1 tablespoon hot sauce (Tabasco or Cholula)
  • 3 to 4 tablespoons vegetable stock
  • salt, to taste
  • fresh cracked black pepper, to taste
  • 1 teaspoon New Mexico chile powder
  • 2 ounces crumbled cotija cheese or queso fresco (may substitute feta)
  • 1 tablespoon cilantro, minced
  • Lime wedges
  • Corn tortilla chips
  1. Roast the corn in the husks on a BBQ grill set to medium-high heat until the husks are charred (not burnt) and the corn is warmed through, about 5 minutes. Or, roast the corn in an oven pre-heated to 450 degrees for 10 to15 minutes or until warmed through.
  2. Do not over cook the corn. Turn when necessary.
  3. When the corn is cool enough to handle, remove the husks and the silks. Cut the corn from the cob and toss with the minced jalapeno. Sprinkle with sugar.
  4. While the corn is roasting, mix the mayonnaise, lime juice, hot sauce in a large frying pan. Add 2 or 3 tablespoon of the vegetable stock to make a sauce. Bring to a simmer and immediately lower the heat.
  5. Toss the corn kernels in the sauce.
  6. Season with salt, and pepper.
  7. Pour the esquites into a bowl or individual serving cups.
  8. Sprinkle with chile powder, crumbled cheese and cilantro.
  9. Serve warm with tortilla chips and lime wedges for an appetizer or without the chips for a side dish.
Recipe by Everyday Southwest at