Recipe Intro From alexawhatsfordinner

Late summer is for corn! These Mexican-style esquites pack a ton of flavor, and are insanely delicious. Esquites are a popular Mexican street food, and are a bit like a corn salad eaten by the spoonful. Elotes have similar ingredients, but are eaten off the cob instead. I like both versions a lot, but esquites are just easier to eat and less messy in my experience!

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  • Recipe Card
Cook time 10mins
Serves or Makes: 4

Recipe Card


  • 4 ears corn, with kernels removed
  • 1 tablespoon vegetable oil
  • 1 teaspoon Kosher salt, divided
  • Freshly cracked black pepper, to taste
  • 3 tablespoons mayonnaise
  • 3 tablespoons butter, melted
  • 1/2 cup cotija cheese, crumbled
  • 1/2 cup fresh cilantro, finely chopped
  • 1 teaspoon chili powder
  • 2 teaspoons freshly squeezed lime juice
  • Tajin, optional, for serving
  • Lime wedges, for serving


  • Step 1

    In a large cast iron skillet, heat the oil over medium-high heat. Add in the corn kernels plus ½ teaspoon salt and black pepper. Cook the corn kernels until they are softened and get a nice char, about 10 minutes.

  • Step 2

    Place the cooked corn into a large bowl and add in additional salt and pepper, plus mayonnaise, melted butter, crumbled cotija cheese, cilantro, chili powder, and lime juice. Mix until well combined.

  • Step 3

    Serve with a sprinkle of Tajin on top plus lime wedges on the side. Enjoy!