Esquites (Mexican Corn Salad)
By Lan LamPublished on May 15, 2018
Time
45 minutes, plus 15 minutes cooling
Yield
Serves 6 to 8
Ingredients
Before You Begin
If desired, substitute plain Greek yogurt for the sour cream. We like serrano chiles here, but you can substitute a jalapeño chile that has been halved lengthwise and sliced into ⅛-inch-thick half-moons. Adjust the amount of chiles to suit your taste. If cotija cheese is unavailable, substitute feta cheese.
Instructions
- Combine lime juice, sour cream, mayonnaise, serrano(s), and ¼ teaspoon salt in large bowl. Set aside. Toss corn with 2 tablespoons vegetable oil.
- Heat ½ teaspoon oil in 12-inch skillet over high heat until smoking. Add half of corn and spread into even layer. Sprinkle with ¼ teaspoon salt. Cover and cook, without stirring, until corn touching skillet is charred, about 3 minutes. Remove skillet from heat and let stand, covered, for 15 seconds, until any popping subsides. Transfer corn to bowl with sour cream mixture.
- Return now-empty skillet to high heat and add remaining 1/2 teaspoon oil. When oil smokes, add remaining corn and spread into even layer. Sprinkle with remaining ¼ teaspoon salt, cover, and cook, without stirring, until corn touching skillet is charred, about 3 minutes. Remove skillet from heat and let stand, covered, for 15 seconds until popping subsides. Return skillet to medium heat and stir in garlic, and chili powder. Cook, stirring constantly, until fragrant, about 30 seconds. Transfer garlic mixture to bowl with corn mixture and toss to combine. Let cool for at least 15 minutes.
- Add cotija, cilantro, and scallions and toss to combine. Season salad with salt and up to 1 tablespoon extra lime juice to taste. Serve.
Time
45 minutes, plus 15 minutes coolingYield
Serves 6 to 8Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Our Mexican Corn Salad features charred kernels whose nutty, slightly bitter flavor complements corn's natural sweetness. We achieved that charring on the stovetop by cooking kernels in a small amount of oil in a covered skillet. The kernels in contact with the skillet's surface browned and charred, and the lid prevented the kernels from popping out of the hot skillet and trapped steam, which helped cook the corn. We cooked the corn in two batches to allow more kernels to make contact with the skillet and brown. After cooking the second batch of corn, stir in chili powder and minced garlic and let the residual heat bloom the spices and temper the garlic's raw bite. We dressed the salad with a creamy and tangy mixture of sour cream, mayonnaise, and lime juice. Letting the corn cool before adding chopped cilantro and spicy serrano chiles preserved their bright colors and fresh flavors. This recipe was updated in March of 2026.
Want more? Read the whole storyBefore You Begin
If desired, substitute plain Greek yogurt for the sour cream. We like serrano chiles here, but you can substitute a jalapeño chile that has been halved lengthwise and sliced into ⅛-inch-thick half-moons. Adjust the amount of chiles to suit your taste. If cotija cheese is unavailable, substitute feta cheese.
Instructions
- Combine lime juice, sour cream, mayonnaise, serrano(s), and ¼ teaspoon salt in large bowl. Set aside. Toss corn with 2 tablespoons vegetable oil.
- Heat ½ teaspoon oil in 12-inch skillet over high heat until smoking. Add half of corn and spread into even layer. Sprinkle with ¼ teaspoon salt. Cover and cook, without stirring, until corn touching skillet is charred, about 3 minutes. Remove skillet from heat and let stand, covered, for 15 seconds, until any popping subsides. Transfer corn to bowl with sour cream mixture.
- Return now-empty skillet to high heat and add remaining 1/2 teaspoon oil. When oil smokes, add remaining corn and spread into even layer. Sprinkle with remaining ¼ teaspoon salt, cover, and cook, without stirring, until corn touching skillet is charred, about 3 minutes. Remove skillet from heat and let stand, covered, for 15 seconds until popping subsides. Return skillet to medium heat and stir in garlic, and chili powder. Cook, stirring constantly, until fragrant, about 30 seconds. Transfer garlic mixture to bowl with corn mixture and toss to combine. Let cool for at least 15 minutes.
- Add cotija, cilantro, and scallions and toss to combine. Season salad with salt and up to 1 tablespoon extra lime juice to taste. Serve.
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