Esquites ~ Mexican Corn Salad

Corn is my one of my favorite foods and I love it in any form. I have posted the corn recipes that I regularly make at home. Roasted corn on the cob or roasted corn kernels with chili garlic butter is my all-time favorite corn variety. However, I always look forward to trying out new corn recipes. When I saw the themes for this marathon, I instantly picked Cooking with Corn as one of the themes, without any second thought.

Blogging Marathon, Mexican Street  Corn, Corn Salad

Esquites is a street side Mexican corn salad. Roasted corn kernels are seasoned with jalapeno, chili powder or chili flakes, lime juice, garlic, mayonnaise and cilantro. It is served hot or at room temperature, topped with some Feta cheese.

Blogging Marathon, Mexican Street  Corn, Corn Salad

Esquites or Corn Salad was my lunch this afternoon. I followed the recipe as given with a few substitutions. I used red onion instead of scallions and skipped feta cheese.

Blogging Marathon, Mexican Street  Corn, Corn Salad

Source: Serious Eats
Total Time: 20 minutes
Preparation: 10 minutes
Cooking Time: 10 minutes
Serves: 1


  • 1 tbsp. Oil
  • 1 ¾ cup fresh Corn Kernels or Kernels of 2 fresh Corn Ears
  • ½ Jalapeno seeded and chopped
  • 1 – 1 ½ tbsp. Mayonnaise
  • ½ tsp. Sea Salt (Regular salt can be used. I ran out of common salt, hence used sea salt. Sea salt is not as salty as regular salt. )
  • ¼ tsp. Chili Powder
  • ½ tbsp. Lime Juice
  • ¼ cup chopped Cilantro ~ Kotmir
  • ¼ cup Scallions chopped (I did not have scallions and substituted it with red onions)
  • ½ – 1 tsp. crushed Garlic (I used 1 tsp. Use less if not a big fan of garlic)
  • 1 oz. Feta or Cotija Cheese finely crumbled (I did not use it)


  • Cut the kernels off the cob using a knife.
  • Heat a wide pan and when the pan is hot, pour the oil. I used a cast iron skillet but non-stick pan would work too.
    Add the corn cook until the kernels are charred, for two minutes. Stir or toss the kernels and cook for another couple of minutes until the kernels are charred on the other side. Continue cooking, tossing and stirring until corn is well charred. The whole cooking and charring of the corn would take approximately 10 minutes.
  • Just before the corn is completely charred, that is about 9 minutes into cooking, add chopped jalapeno peppers and toss for one minute. Do not over the jalapeno peppers. Hence add it about 1 minute before removing the corn from the heat.
  • Transfer the corn to a bowl. Let the corn cool a bit.
  • While the corn is cooling, in a bowl mix rest of the ingredients and mix well.
  • Add this mixture to roasted corn and serve it warm or at room temperature.

Recipes I posted this month in 2009 and in 2010 .
Blogging Marathon: Checkout what my fellow bloggers are doing this week on blogging marathon page.
Events: This is my entry to Mireille’s Taste of the Tropics: Corn event.
Taste of the Tropics Logo.jpg



Leave a Reply