Esquites Salad

Esquites salad

Total Time
30 min
15 min
15 min
An off-the-cob version of Mexican street corn, this salad has kick (thanks, chili powder) and comfort (crumbly cheese). You can also chill it and serve cold. Cotija is the crumbly, pungent, salty cheese you’ll typically find with other Mexican cheeses in your grocery store. Can’t find it? Substitute with queso fresco, feta, or ricotta salata.


Cooking spray

4 spray(s)

Frozen corn

2½ cup(s), thawed, or fresh corn kernels

Light mayonnaise

2 Tbsp

Lime zest

½ tsp

Fresh lime juice

1 Tbsp

Chili powder

¾ tsp

Kosher salt

¼ tsp

Smoked paprika

¼ tsp


¼ cup(s), chopped, thinly sliced


2 Tbsp, chopped

Jalapeño pepper

1 medium, seeded and finely chopped

Cotija cheese

¼ cup(s), crumbled


  1. Arrange an oven rack about 4 inches from the broiler. Preheat the broiler to high. Line a large sheet pan with foil; coat the foil with cooking spray. Spread corn onto the pan and lightly coat with cooking spray. Broil until lightly browned in spots, about 10 minutes. Stir corn, and broil until more kernels are browned, 3 to 5 minutes. Remove the pan from the oven and cool slightly.
  2. In a medium bowl, whisk the mayonnaise, lime zest, lime juice, chili powder, salt, and smoked paprika. Stir in the corn, scallions, cilantro, and jalapeño; fold in the cheese.
  3. Serving size: a generous ½ cup