Mexican Street Corn Salsa (Esquites)

How to Make Mexican Street Corn Salsa (Esquites)

1. 1

   Step 1: Char the corn

   Active 10 min · Passive 5 min

   Heat a cast-iron skillet or grill to medium-high. Toss the 2 cups corn kernels with 1 tablespoon olive oil and spread in a single layer. Cook, stirring or shaking occasionally, until the kernels have golden-brown charred spots—about 8–10 minutes total; if using a grill, char in a grill basket. Remove from heat and let cool 5 minutes.

   For this step

   • 2 cupsCorn kernels (fresh, or frozen and thawed, or canned and drained)
   • 1 tablespoonOlive oil
   
2. 2

   Step 2: Prep the vegetables and cheese

   Active 6 min

   While the corn cools, halve 1.5 cups cherry tomatoes, finely dice 1/4 cup red onion, seed and mince 1 jalapeño (more if you like heat), chop 1/4 cup cilantro, and crumble 1/3 cup cotija. Place all prep in a medium bowl.

   For this step

   • 1 1/2 cupsCherry or grape tomatoes, halved
   • 1/4 cupRed onion, finely diced
   • 1 wholeJalapeño, seeded and minced (adjust for heat)
   • 1/4 cupFresh cilantro, chopped
   • 1/3 cupCotija cheese, crumbled
   
3. 3

   Step 3: Make the lime-mayo dressing

   Active 3 min

   In a small bowl whisk together 2 tablespoons mayonnaise, 2 tablespoons fresh lime juice and 1 teaspoon kosher salt until smooth. Taste and add a bit more lime or salt if desired; this creamy tang is the dressing base for the salsa.

   For this step

   • 2 tablespoonsMayonnaise
   • 2 tablespoonsFresh lime juice (about 1 lime)
   • 1 teaspoonKosher salt
   
4. 4

   Step 4: Combine and toss

   Active 4 min · Passive 10 min

   Add the charred corn to the bowl with tomatoes, onion, jalapeño, cilantro and cotija. Pour the lime-mayo dressing over the mixture and toss gently to coat evenly.
   
5. 5

   Step 5: Rest to meld flavors

   Active 2 min · Passive 10 min

   Let the salsa sit for at least 10 minutes at room temperature so the flavors marry; you can serve warm or let it cool completely to room temp. If making ahead, chill up to 2 hours and bring back to room temperature before serving for best flavor.
6. 6

   Step 6: Finish and serve

   Active 2 min

   Give the salsa a final taste and adjust seasoning with more salt or lime if needed. Transfer to a serving bowl, garnish with an extra sprinkle of cotija and cilantro, and serve with tortilla chips, over tacos, or as a side — about 1 cup per person.
   

1. Heat a cast-iron skillet or grill to medium-high. Toss the 2 cups corn kernels with 1 tablespoon olive oil and spread in a single layer. Cook, stirring or shaking occasionally, until the kernels have golden-brown charred spots—about 8–10 minutes total; if using a grill, char in a grill basket. Remove from heat and let cool 5 minutes.
2. While the corn cools, halve 1.5 cups cherry tomatoes, finely dice 1/4 cup red onion, seed and mince 1 jalapeño (more if you like heat), chop 1/4 cup cilantro, and crumble 1/3 cup cotija. Place all prep in a medium bowl.
3. In a small bowl whisk together 2 tablespoons mayonnaise, 2 tablespoons fresh lime juice and 1 teaspoon kosher salt until smooth. Taste and add a bit more lime or salt if desired; this creamy tang is the dressing base for the salsa.
4. Add the charred corn to the bowl with tomatoes, onion, jalapeño, cilantro and cotija. Pour the lime-mayo dressing over the mixture and toss gently to coat evenly.
5. Let the salsa sit for at least 10 minutes at room temperature so the flavors marry; you can serve warm or let it cool completely to room temp. If making ahead, chill up to 2 hours and bring back to room temperature before serving for best flavor.
6. Give the salsa a final taste and adjust seasoning with more salt or lime if needed. Transfer to a serving bowl, garnish with an extra sprinkle of cotija and cilantro, and serve with tortilla chips, over tacos, or as a side — about 1 cup per person.