# Mexican Street Corn Salsa (Esquites) > A creamy, charred-corn salsa inspired by Mexican esquites: bright lime, crumbled cotija and a touch of mayonnaise balance smoky char and fresh tomatoes for a crowd-pleasing side or snack. Serve warm or at room temperature with tortilla chips or as a topping for tacos. Canonical URL: https://www.topshelf.recipes/recipes/mexican-street-corn-salsa-esquites ## Author Jake Woods https://www.topshelf.recipes/chef/jake-woods Published: September 15, 2026 Last Updated: September 15, 2026 ## About This Recipe Mexican Street Corn Salsa (esquites) folds the best parts of grilled corn — the sweet kernels, charred edges and toasty aroma — into a loose, scoopable salsa that hits bright, salty and creamy notes simultaneously. Here the corn is blistered in a hot skillet or grill basket until a few kernels carry deep brown spots; those little scorched bites are the flavor anchor. Halved cherry tomatoes and crisp red onion add fresh juiciness and snap, while a lime-forward mayonnaise dressing tethers everything with acidity and silkiness, finished by crumbly cotija and chopped cilantro for salt and herb lift. This compact, weeknight-ready version is built to be forgiving: it works with fresh, frozen or even canned corn, scales effortlessly for a crowd, and can be served warm or at room temperature without losing structure. I favor mayo over crema when tomatoes are present because it keeps the dressing glossy and prevents watery separation; a short resting period lets the juices mingle without turning the salsa into a soggy salsa. Serve it as a chip dip, a taco topper, or a charred-veg side — it’s ideal for people who want big, layered flavor from minimal fuss. ## Recipe Information - Prep Time: 20 minutes - Cook Time: 10 minutes - Total Time: 30 minutes - Servings: 9 - Difficulty: Easy - Category: General ## Ingredients ### Char the corn - 2 cups Corn kernels (fresh, or frozen and thawed, or canned and drained) - 1 tablespoon Olive oil ### Prep the vegetables and cheese - 1 1/2 cups Cherry or grape tomatoes, halved - 1/4 cup Red onion, finely diced - 1 whole Jalapeño, seeded and minced (adjust for heat) - 1/4 cup Fresh cilantro, chopped - 1/3 cup Cotija cheese, crumbled ### Make the lime-mayo dressing - 2 tablespoons Mayonnaise - 2 tablespoons Fresh lime juice (about 1 lime) - 1 teaspoon Kosher salt ## Ingredient Guide ### Cotija cheese, crumbled Cotija is a firm, crumbly Mexican cow’s‑milk cheese named for the town of Cotija; it’s commonly used as a finishing cheese for tacos, salads, and elotes. It’s salty, tangy, and slightly dry/granular in texture with a milky, savory flavor rather than a strong aroma, and it doesn’t melt into a gooey texture. You can find it in the cheese aisle of many supermarkets or at Hispanic/Latin markets; good substitutes are queso fresco (milder and softer), feta (briny and similarly salty), or ricotta salata/aged Parmesan in a pinch. ## Instructions ### 1. Char the corn 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. Prep the vegetables and cheese 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. Make the lime-mayo dressing 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. Combine and toss 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. Rest to meld flavors 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. Finish and serve 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. ## Nutrition Estimated nutrition per serving (about ½ cup): - Calories: 106 kcal - Protein: 2.5 g - Carbohydrates: 12.3 g - Fat: 6.1 g - Saturated Fat: 1.5 g - Trans Fat: 0 g - Fiber: 1.8 g - Sugar: 0.1 g - Added Sugars: 0 g - Cholesterol: 5 mg - Sodium: 306 mg - Potassium: 215 mg - Calcium: 47 mg - Iron: 0.4 mg - Vitamin D: 0 mcg ## Tips ### Char Until Golden-Brown Give the corn time on high heat and resist constant stirring; a few unmoved kernels develop the best toasty flavor and texture. ### Dry Corn Thoroughly If using thawed or canned corn, pat very dry to encourage charring and prevent steaming in the skillet. ### Taste Before Salting Cotija and mayo add saltiness, so add 2/3 of the salt first, then adjust after combining to avoid over-salting. ### Rest Briefly Before Serving Let the salsa sit 10–15 minutes so lime and mayo meld into the corn while keeping tomato bite and overall texture. ### Seed the Jalapeño Carefully Remove ribs and seeds if you want mild heat, and reserve a pinch of seeds to add back in for controlled spice. ## Variations and Substitutions ### Vegan Version Swap mayonnaise for a vegan mayo and crumble in a tablespoon of nutritional yeast or use a plant-based queso to mimic cotija’s savory tang. ### Smokier Profile Add a roasted poblano diced small or a pinch of smoked paprika to deepen the smoky, roasted notes if you want more char complexity. ### Heartier Salad Fold in a half-cup drained black beans and a diced avocado for a more substantial side or light main that adds fiber and creaminess. ### Corn-on-the-Cob Prep Grill whole ears until charred, then cut the kernels off the cob and use them warm for even better texture and a fresher corn flavor. ## Notes This esquites-style corn salsa takes the easy corn salsa idea in a richer, more authentic direction — char the corn well and the smoky-sweet flavor really sings. It’s perfect for backyard gatherings, taco nights, or as a vibrant chip dip. ### Storage and Make-Ahead Store leftovers in an airtight container in the refrigerator for up to 48 hours; the texture is best the same day but keeps briefly. Tomatoes and mayonnaise will soften the corn over time, so if making ahead, under-dress the mixture and toss with the mayo-lime just before serving. Reheat gently in a skillet to return warmth, or bring chilled salsa to room temperature for 20–30 minutes before serving; do not freeze. ### Serving Suggestions Spoon into a shallow bowl and scatter extra cotija and cilantro on top, serving with sturdy tortilla chips for scooping. It pairs beautifully with grilled skirt steak, fish tacos, or simply alongside a platter of roasted vegetables; bright cocktails like a classic margarita or a crisp Mexican lager are natural beverage partners. For a casual spread, offer lime wedges, sliced radishes and extra jalapeño on the side for guests to customize. ## Frequently Asked Questions ### Can I use frozen or canned corn instead of fresh? Yes — thaw and drain frozen kernels thoroughly and pat canned corn very dry; remove excess moisture so the corn chars instead of steaming. ### What can I use instead of mayonnaise? You can substitute Mexican crema, full-fat Greek yogurt for tang, or a plant-based mayo for vegans; expect slight texture and flavor changes but the emulsion will still bind the salsa. ### How spicy will this be with one jalapeño? A single seeded jalapeño gives mild, pleasant heat; keep the seeds and ribs for stronger spice or remove them entirely for a mild version. ### Can I make this ahead for a party? Make the charred corn and chop the veg a few hours ahead, but mix with the mayo-lime and cotija no more than a few hours before serving to preserve tomato texture and avoid a watery finish. ### Is cotija essential, or what can I substitute? Cotija lends a dry, salty finish but you can use queso fresco for a milder milky note or feta in a pinch; reduce added salt when using feta since it tends to be saltier. ## Related Recipes and Guides - [Easy Peanut Butter Bars](https://www.topshelf.recipes/recipes/easy-peanut-butter-bars) - [Lemon Butter Salmon](https://www.topshelf.recipes/recipes/lemon-butter-salmon) - [Carbonara Garlic Cream Sauce](https://www.topshelf.recipes/recipes/carbonara-garlic-cream-sauce) - [Honey Garlic Glazed Salmon](https://www.topshelf.recipes/recipes/honey-garlic-glazed-salmon) - [One-pot Portuguese Chicken and Rice](https://www.topshelf.recipes/recipes/one-pot-portuguese-chicken-and-rice) - [Huli Huli Chicken](https://www.topshelf.recipes/recipes/huli-huli-chicken) - [Gluten-Free Weeknight Grilling Plan](https://www.topshelf.recipes/articles/gluten-free-weeknight-grilling-plan) - [Low-Fat Grill Swaps for Big Flavor](https://www.topshelf.recipes/articles/low-fat-grill-swaps-big-flavor) - [DIY Edible Monster Eyes Candy](https://www.topshelf.recipes/articles/diy-edible-monster-eyes-candy)