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Close-up of a corn salad with yellow corn kernels, chopped green herbs, and a creamy dressing mixed throughout. The ingredients are evenly combined and coated, creating a colorful, textured appearance.

Mexican Esquites

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Charred corn kernels tossed with creamy mayo, fresh lime, cotija cheese, and spicy jalapeño make this Mexican esquites a vibrant side for tacos or burritos.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4
Course: Appetizer, Side Dish
Cuisine: Californian, Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoon avocado oil
  • 4 ears corn freshly shucked, or about 3 cups defrosted corn kernels
  • Kosher salt to taste
  • ½ cup cotija cheese or feta, finely crumbled
  • ½ cup scallions green parts only, finely sliced
  • ½ cup cilantro leaves finely chopped
  • 1 jalapeño pepper seeded and stemmed, finely chopped
  • 1-2 medium garlic cloves minced
  • 2 tablespoon mayonnaise
  • 1 tablespoon freshly squeezed lime juice about 1 lime
  • Chile powder to taste

Equipment

  • Large nonstick skillet
  • Mixing bowl

Method
 

  1. Heat avocado oil in a large nonstick skillet over high heat.
  2. Add corn, season lightly with kosher salt, and cook without stirring until charred on one side (~2 minutes).
  3. Toss corn and cook until charred on the next side (~2 minutes more).
  4. Continue tossing and charring, rotating corn until it’s well charred all over (~10 minutes total). Transfer to a large bowl.
  5. Add cotija cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder. Toss thoroughly to combine.
  6. Adjust seasoning with salt and chile powder to taste. Serve immediately.

Notes

Storage: best warm and fresh off the skillet. Leftovers keep in an airtight container in the fridge for up to 3 days, eat cold or reheat gently in a pan, the mayo dressing won't hold up to a microwave.

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