Esquites (Mexican Elotes Salad)

Esquites (Mexican Elotes Salad) Elote, made from grilled corn on the cob and slathered in deliciousness, is a popular street food that shows up at the local fair every year. Esquites are an off-the-cob version that makes a refreshing salad on a hot summer day. Top with more Cotija cheese and a dusting of Tajin®.


Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Ingredient Checklist

Time Details

    PREP : 25 mins

    COOK : 5 mins

    TOTAL : 30 mins

    SERVING : 4

    YIELD : 4 ears of corn

  • Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.

  • Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.

Per Serving: 196 calories; protein 6.4g; carbohydrates 20.9g; fat 11.5g; cholesterol 16.2mg; sodium 335.6mg.