Mexican Street Corn Salad (Esquites)
Charred corn, cotija, lime, chili, and cilantro-crema tossed off the cob.
Tested time and yield
- Prep
- 20 min
- Cook
- 15 min
- Total
- 35 min
- Yield
- 6 servings
- Difficulty
- medium
Times include any resting, chilling, or marinating Scale the servings below Cooked in the test kitchen
Method
- 01
Heat a wide skillet over high heat. Add oil and corn in a single layer. Cook without stirring for 2 minutes, then stir and continue until charred in spots, 7 to 10 minutes total.
- 02
Add jalapeño for the final minute. Transfer the hot corn to a bowl.
- 03
Whisk mayonnaise, crema, lime juice, chili powder, paprika, and a pinch of salt.
- 04
Toss the warm corn with dressing, Cotija, cilantro, and scallions. Garnish with more Cotija and chili powder.
Allergens & dietary notes
Suits: vegetarian · gluten-free
Written against the ingredients as listed. Swap anything and the list changes — check the labels on what you actually buy.
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