Esquites Recipe – Mexican Street Corn Salad

Difficulty:

2/5

Serves:

4 PEOPLE

Prep Time:

10 minutes

Esquites Recipe – Mexican Street Corn Salad

Esquites Recipe brings together charred sweet corn kernels with creamy mayonnaise, tangy Mexican crema, salty cotija cheese, fiery jalapeño, and zesty chili-lime seasoning, creating the spoonable cousin to elotes that’s perfect for taco toppings, party dips, or standalone street food obsession. Featured on Global Street Eats, Devan Rajkumar transforms Mexico City’s cup-style corn carts into your backyard with buttery grilled corn, grated garlic punch, fresh scallion crunch, and vibrant cilantro that delivers authentic flavor without the messy hand-eating struggle.

This bold, 20-minute street food wonder captures every smoky-sweet-spicy-creamy note of esquites vendors shouting from busy street corners, making it the ultimate crowd-pleasing side for Cinco de Mayo fiestas, summer barbecues, or weeknight taco nights where messy joy meets practical perfection that’s easy to recreate at home.

The Inspiration

Esquites vendors serve this cup-style street corn from Mexico City’s busiest corners, shouting “¡Esquites!” while tossing charred kernels with creamy magic in front of hungry crowds. The genius? Same elotes flavors without the wrestling—perfect for buses, offices, or kids. Charred corn meets mayo-crème tang, cotija saltiness, jalapeño bite, and Tajín-style chili-lime that explodes in every bite. Devan Rajkumar captures authentic esquites technique on Global Street Eats episode 1011, adapting street stall efficiency for home kitchens while preserving the addictive combination that makes Mexican corn legendary. This isn’t side salad—it’s main event in disposable cup.

Ingredients

4 ears of corn, husks removed
2 tbsp (29.6ml) butter, melted
¼ cup (3.7ml) mayonnaise
¼ cup (3.7ml) crumbled Cotija cheese or crumbled feta cheese
1 tsp (4.9ml) chili-lime seasoning, plus more for garnish
2 cloves garlic, grated
2 scallions, sliced
1 jalapeno pepper, finely chopped
Juice of 1 lime
½ cup (120ml) chopped cilantro leaves
Salt to taste

Methods

Brush the corn with butter and place on a grill or grill pan on high heat. Cook the corn, turning regularly, until it is charred all around, about 10 minutes.
Cut the corn kernels off the cob and add to a bowl along with the mayonnaise, most of the Cotija cheese, chili lime seasoning, garlic, scallions, jalapeno, most of the cilantro, and lime juice. Mix everything together and season with salt as needed.
Sprinkle the remaining cheese, chopped cilantro leaves, and some more chili-lime seasoning over the salad to garnish.

Serving Suggestions

Scoop esquites into disposable plastic cups with small spoons for authentic Mexico City street cart presentation, perfect for taco Tuesday sides, Cinco de Mayo parties, or summer potlucks where creamy-spicy corn salad disappears before main course arrives. Serve family-style from large bowl with tortilla chips for scooping alongside ice-cold horchata, jamaica, or Mexican Coke to tame chili-lime fire while charred sweetness demands second helpings.

Elevate dinner parties by mounding salad in avocado halves or layering in glass trifle dish to show off colorful layers, or transform into dip by pulsing half in food processor for silky texture. Kids love handheld cups, adults crave charred perfection—20-minute crowd pleaser for any fiesta.

Final Thoughts

This Esquites recipe captures Mexican street food genius—charred summer corn transformed into creamy-spicy addiction without elotes’ mess. Devan Rajkumar’s Global Street Eats version makes authentic esquites technique accessible while preserving street stall magic that converts corn skeptics instantly. The beauty lives in simplicity: perfect char + perfect creaminess = perfect salad. Whether serving beach-style cups or elegant dinner sides, esquites delivers messy joy in spoonable form every time.

Find more recipes from Global Street Eats here!