# Mexican Street Corn Salad (Esquites) with Cotija and Chili-Lime Mayo > A vibrant, grill-friendly take on Mexican street corn (esquites) — charred sweet corn tossed in a tangy chili-lime mayo and studded with salty cotija and fresh cilantro. Easy to make ahead and perfect as a summer side for barbecues or a stand-alone chilled salad. Canonical URL: https://www.topshelf.recipes/recipes/mexican-street-corn-salad-esquites-cotija-chili-lime-mayo ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: June 17, 2026 Last Updated: September 3, 2026 ## About This Recipe There’s a reason esquites — Mexican street corn in a cup — shows up everywhere from food trucks to backyard barbecues: it’s the perfect collision of textures and bright flavors. In this version, sweet corn is seared in butter until the kernels take on those smoky, lacy brown bits that taste faintly caramelized, then tossed with a creamy chili-lime mayo that balances richness with acid and a little heat. Cotija brings the salty, crumbly counterpoint while cilantro adds a grassy lift, so each spoonful has a creamy, crunchy, tangy, and salty loop that keeps you coming back for another bite. What makes this rendition work is simplicity and timing: warm corn absorbs the sauce better than cold, so you get deeper flavor with minimal effort, and using both mayo and sour cream (or crema) gives body without feeling cloying. It’s built for busy hosts — easy to scale, quick to char in a skillet or on the grill, and forgiving of frozen corn in a pinch. If you love bold, savory sides that can stand up to smoky meats or star as a vegetarian centerpiece, this esquites hits the sweet spot between party food and comfort food. ## Recipe Information - Prep Time: 10 minutes - Cook Time: 15 minutes - Total Time: 25 minutes - Servings: 2 - Difficulty: Easy - Category: Salads ## Ingredients ### Char the corn - 4 cups Fresh corn kernels (from about 4 ears) or frozen, thawed - 2 tbsp Unsalted butter - 1 tsp Kosher salt ### Whisk the chili-lime mayo - 1/2 cup Mayonnaise - 1/4 cup Sour cream (or Mexican crema) - 2 tbsp Fresh lime juice - 1 tsp Chili powder (or Tajín) plus extra for garnish ### Add cotija and cilantro - 3/4 cup Cotija cheese, crumbled - 1/4 cup Fresh cilantro, chopped ## Instructions ### 1. Char the corn Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add the butter and when it melts, add the corn kernels and the kosher salt; cook, stirring occasionally, until the kernels develop browned, charred bits and soften, about 8–10 minutes. Remove from heat and let cool slightly. ### 2. Whisk the chili-lime mayo In a medium bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, and chili powder until smooth and well combined. Taste and adjust with a little more lime or chili powder to balance tang and heat. ### 3. Toss corn with sauce Transfer the warm corn kernels to a large mixing bowl and pour most of the chili-lime mayo over the top, reserving a couple of tablespoons for serving. Toss gently to coat the corn evenly; the warm corn will absorb the flavors for a few minutes. ### 4. Add cotija and cilantro Fold in about half of the crumbled cotija and the chopped cilantro, reserving some cotija for garnish. Taste and adjust seasoning with a pinch more salt or lime juice if needed. ### 5. Finish and serve Transfer to a serving bowl and sprinkle with the remaining cotija and a light dusting of chili powder or Tajín. Serve warm, at room temperature, or chilled with lime wedges on the side; this salad keeps well in the fridge for a day and is great for BBQ menus. ## Nutrition Estimated nutrition per serving (about 3 cups): - Calories: 699 kcal - Protein: 8.6 g - Carbohydrates: 3.2 g - Fat: 73.5 g - Saturated Fat: 22.3 g - Trans Fat: 0 g - Fiber: 0.1 g - Sugar: 0.5 g - Added Sugars: 0 g - Cholesterol: 85 mg - Sodium: 1857 mg - Potassium: 90 mg - Calcium: 348 mg - Iron: 0.2 mg - Vitamin D: 0.2 mcg ## Tips ### High-Heat Charring Preheat a heavy skillet or grill until very hot and don’t overcrowd the pan so kernels can brown instead of steaming; work in batches if needed. ### Use Butter Strategically A small amount of butter promotes browning and flavor — add it once the pan is hot so it browns quickly without burning. ### Warm Corn First Toss warm corn with the chili-lime mayo so the kernels soak up more flavor; cool it later if you prefer chilled salad. ### Crumble Cotija Last Fold most of the cotija into the salad but reserve some for garnish to preserve the cheese’s crumbly texture and visual contrast. ### Adjust Heat Gradually Start with the listed chili powder and add more in small increments; ingredients like Tajín and chili powders vary widely in spiciness. ## Variations and Substitutions ### Grilled-On-The-Cob Char whole ears on the grill, then cut kernels off the cob for a bigger smoky flavor and a rustic presentation. ### Smoky Chipotle Twist Stir in 1–2 teaspoons of adobo sauce or finely minced chipotle for deeper smokiness and a touch of tangy heat. ### Vegan-Friendly Swap Use vegan mayonnaise and a dairy-free sour cream, and substitute crumbled firm tofu or a sprinkle of nutritional yeast for the cotija. ### Add Fresh Crunch Fold in diced red bell pepper or jicama for a cool, crunchy contrast if you prefer extra texture and color. ## Notes ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 3 days; the dressing will firm up as it chills. If you want to reheat, warm gently in a skillet over low heat for a few minutes, then add fresh cilantro and a little extra cotija before serving, because the cheese and herbs are best fresh. ### Serving Suggestions Serve as a vibrant side to grilled chicken, carne asada, or fish tacos, or spoon it onto warm tortillas as an easy taco topping. Pair with a bright margarita or an ice-cold Mexican lager, and offer lime wedges and extra Tajín on the table so guests can customize each bite. ## Frequently Asked Questions ### Can I use frozen corn? Yes — thaw and pat the kernels very dry before charring to avoid steaming; frozen corn will char nicely if given time in a hot skillet. ### How spicy is this salad? The recipe calls for a modest amount of chili powder or Tajín; increase the chili powder or add minced chipotle for more heat, and always taste as you go since spice levels vary. ### Can I skip mayo or use less? You can reduce the mayo and up the crema or Greek yogurt for tang, or replace all mayo with crema for a lighter, tangier result, but the mayo helps create the dish’s signature creamy coating. ### Will the salad get soggy overnight? It firms up as the dressing chills but won’t become soggy if stored properly; add extra cotija and cilantro just before serving to refresh texture and flavor. ### Can I make this ahead for a party? Yes — char the corn and make the sauce ahead, then toss them together shortly before guests arrive, or assemble and let sit at room temperature for up to an hour for best flavor absorption. ## Related Recipes and Guides - [Korean Gochujang Coleslaw with Sesame and Quick Pickled Scallions](https://www.topshelf.recipes/recipes/korean-gochujang-coleslaw-sesame-pickled-scallions) - [Strawberry Spinach Salad](https://www.topshelf.recipes/recipes/strawberry-spinach-salad-with-homemade-poppy-seed-dressing) - [Campfire‑Smoked Potato Salad with Mustard‑Bacon Vinaigrette — A Labor Day Grilling Side for Steak](https://www.topshelf.recipes/recipes/campfire-smoked-potato-salad-mustard-bacon-vinaigrette) - [Honey Garlic Chicken Thigh Meal-Prep Bowls with Farro, Greens, and Tahini Drizzle](https://www.topshelf.recipes/recipes/honey-garlic-chicken-thigh-farro-bowls-tahini-drizzle) - [Mango Avocado Tilapia Salad Bowl with Lime Vinaigrette](https://www.topshelf.recipes/recipes/mango-avocado-tilapia-salad-bowl-lime-vinaigrette) - [Miso Glazed Salmon Bowl](https://www.topshelf.recipes/recipes/miso-glazed-salmon-bowl) - [Late Summer Labour Day Grill Menu](https://www.topshelf.recipes/articles/late-summer-labour-day-grill-menu) - [Labour Day Grill-Forward Potluck Upgrades](https://www.topshelf.recipes/articles/labour-day-grill-forward-potluck-upgrades-2026) - [Trending Global Grill Mashups: 10 Cross‑Cultural Skewers & Street‑Food Techniques to Try This Season](https://www.topshelf.recipes/articles/trending-global-grill-mashups-10-cross-cultural-skewers)