Esquites (Mexican Corn Salad)

I LOVE LOVE LOVE corn. It is my favorite vegetable. I love corn on the cob and corn bread and generally have been known to add corn to just about any dish I’m making.

So when I saw a recipe for Esquites (Mexican Corn Salad) I got excited.  It was easy to make and sounded tasty. 

I tweaked the original recipe to what we had on hand and it was delicious!  I mean, REALLY delicious. 

As in I think I ate 3/4th of the entire dish.  As in, it was great the first time around and great as leftovers. As in, I think this is one of my new favorite side dishes.

As in you need to try this right now. Like TONIGHT.

I should mention that I omitted the Jalapeno, added avocado and then FORGOT the lime juice.  And I couldn’t find the called for cheese so I added a pre-shredded Mexican blend cheese I found at my grocery store.

I really liked this without the lime juice.  However I think the lime juice would be a really great addition.  As in I am doing it that way next time for sure with the Jalapeno too!

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Esquites (Mexican Corn Salad)

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Yield: 6 Servings


  • 2 Tablespoons butter
  • 2 (15.25 ounce) cans corn, drained or 4 ears fresh corn cut off cob
  • 1/2 Jalapeno seeded and diced
  • 3 Tablespoons mayonnaise
  • 1 clove of garlic, minced or 1 teaspoon garlic paste
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, juiced
  • 2 Tablespoons Cojita cheese (or Mexican blend cheese)
  • 1/8 teaspoon chili powder to taste
  • 1 avocado diced


  1. Melt butter in a skillet over medium-high heat.
  2. Add corn and allow it to char on the bottom of the pan, then stir and char one more time.
  3. Add jalapeno, mix and remove from heat.
  4. Place corn mixture into a bowl and add mayonnaise, garlic, green onions, cilantro, lime juice, cheese, chili powder and avocado.
  5. Gently fold ingredients until mixed through.
  6. Serve warm or chilled, your choice. I like them both!

Recipe from Closet Cooking


Items recommended for this recipe include…



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12 Comments on “Esquites (Mexican Corn Salad)

  1. Paul Ekeberg

    Hi Janelle! It has been a long time.

    Just wanted to drop you a note that we used your recipe for the Esquites. We served a Mexican dinner party for around 80 people and this dish went over fantastically. Definitely a keeper. Many Thanks.

    Lynda says “Hi!”

    Our Best…


    1. Janelle

      PAUL!!! I Facebook stalk you because I miss you and Linda and the old days of hanging out at your place!! Thank you for the kind words! I am so glad that you enjoyed the recipe! Knowing you two, the party was amazing and everyone had a great time! Please tell Lynda and Sheree hi for me!! You made my day with your comment!!

    2. jenni

      Just curious how many batches you made for the 80 people? i am too going to be making this for a large group… so I want to have enough! thanks!

      1. Janelle

        Jenni the recipe is for 6 servings, so if you are doing a recipe for say 80 people you’ll want to multiply the recipe by 13 – that will give you close to 80 servings. It should be pretty easy to adapt to any group size. Good luck!

    1. Janelle

      I used canned, however I would also use fresh if it was in season. I would avoid frozen because of the water that would accumulate from thawing. It would make roasting the corn more difficult.

  2. Marlene

    Made this last night using frozen corn. It roasted up just fine. Nice and brown and tasty, only took a couple minutes longer. Thanks for the recipe!


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