Get ready to fall in love with Charred Corn Esquites, a zesty Mexican street corn salad that absolutely bursts with flavor! With sweet golden corn toasted until delightfully smoky and tossed in creamy, tangy, cheese-studded goodness, this dish brings lively color and irresistible flair to your table in under 30 minutes.
Why You’ll Love This Recipe
- Big, Bold Flavor in Minutes: Every spoonful packs smoky, creamy, tangy, and just-spicy-enough goodness — with hardly any hands-on time.
- Crowd-Friendly and Customizable: Charred Corn Esquites is perfect for parties, summer cookouts, or even weekday lunches — and so easy to tweak for everyone’s tastes.
- Simple Ingredients, Lively Results: With easy-to-find kitchen staples, you get a dish bursting with color, crunch, and zesty Mexican flavor.
- Enjoy It Hot or Chilled: Serve warm in cozy months or chill it for a refreshing bite on hot days — it wins hearts year-round!
Ingredients You’ll Need
One of the joys of making Charred Corn Esquites is how a handful of familiar ingredients come together to create something vibrant and unforgettable. Each piece, from charred corn to crumbled cheese and that spark of lime, adds its own texture, flavor, or color — all essential to the final magic in your bowl!
- Olive oil: Helps the corn achieve a gorgeous char and a subtle richness; use a good-quality olive oil for best flavor.
- Fresh or frozen corn: Sweet, crisp corn is the heart of esquites — use fresh when possible, but frozen (thawed) works beautifully year-round.
- Mayonnaise: Adds luxurious creaminess and helps everything cling together.
- Cotija cheese: Salty and crumbly, Cotija is classic for esquites — its flavor sets this dish apart.
- Fresh cilantro: Adds bright, leafy freshness and lively green color.
- Green onions: For a mild oniony flavor and color contrast; they perk things up without overpowering.
- Jalapeño pepper: A subtle spark of heat; adjust to your preferred spice level by keeping or removing seeds.
- Lime juice: Wakes up the flavors with its tangy zing and highlights the sweetness of the corn.
- Garlic: Minced fresh garlic offers savory depth and that unmistakable bite.
- Chili powder: Brings a gently smoky, earthy heat — essential for that street-corn vibe.
- Smoked paprika: Adds even more smokiness and a gorgeous red hue.
- Salt & pepper: Just enough to balance and lift all the other flavors.
- Lime wedges (optional): Serve on the side for extra zing and a pretty garnish.
Variations
Charred Corn Esquites was made to be played with! Don’t be afraid to riff on the classic based on what you have, what you love, or any dietary needs. Here are some creative twists to inspire your own version:
- Make it Dairy-Free: Swap the Cotija for your favorite plant-based cheese or simply double up on the creamy mayo to keep things luscious.
- Add Extra Vegetables: Toss in cherry tomatoes, diced red bell pepper, or black beans for a heartier, more colorful salad.
- Kick Up the Heat: Love it even spicier? Add more jalapeño, or a sprinkle of hot sauce or cayenne powder to taste.
- Try a Yogurt Swap: Substitute some (or all) of the mayo with Greek yogurt for a tangier, lighter flavor profile.
How to Make Charred Corn Esquites
Step 1: Char the Corn
Heat that olive oil in a large skillet over medium-high heat. Once shimmering, add your corn and stir every so often, letting the kernels sit in the hot pan long enough to develop golden brown spots and a gentle char — this takes about 8-10 minutes. The aroma is half the fun, trust me!
Step 2: Mix Everything Together
Spoon the charred corn into a big mixing bowl. Add the mayo, Cotija cheese, cilantro, green onions, jalapeño, lime juice, garlic, chili powder, smoked paprika, salt, and pepper. Gently mix until glossy, creamy, and everything is evenly coated. Don’t rush this step — every ingredient brings something special to the party!
Step 3: Serve and Garnish
Serve your Charred Corn Esquites warm, offering extra Cotija, chopped cilantro, and lime wedges on the side for everyone to pile on as they wish. Every scoop is an explosion of flavor and color, and it’s just as wonderful chilled if you prefer to make it ahead. Simple, satisfying, and seriously crowd-pleasing!
Pro Tips for Making Charred Corn Esquites
- Achieve the Perfect Char: Don’t overcrowd your skillet — give the corn room to toast so it develops those irresistible smoky spots instead of steaming.
- Customize Your Spice Level: For a mild version, remove all jalapeño seeds; for a fiery kick, leave them in or add a dash of chili flakes.
- Cheese Alternatives: If you can’t find Cotija, try feta or queso fresco — they both bring that crave-worthy salty tang.
- Make It Ahead: Charred Corn Esquites is just as delicious cold, so feel free to prep it hours in advance — just save the garnishes until serving time for maximum freshness.
How to Serve Charred Corn Esquites
Garnishes
The finishing touches make all the difference! Scatter extra crumbled Cotija, a sprinkle of fresh chopped cilantro, a dusting of chili powder, and wedges of juicy lime on top. Each garnish not only elevates the flavors but brings that stunning street-cart look to your Charred Corn Esquites.
Side Dishes
Serve your esquites alongside classic tacos, grilled meats, or a fresh green salad for a complete meal. It’s also delightful next to BBQ favorites — the smoky, zesty flavor works wonders with everything from burgers to grilled shrimp.
Creative Ways to Present
Spoon Charred Corn Esquites into individual cups or ramekins for a street-food vibe at parties. Try serving it as a nacho topping with tortilla chips or even spooned over baked potatoes for a fun twist. However you serve it, those flavors dazzle!
Make Ahead and Storage
Storing Leftovers
Leftover Charred Corn Esquites keep beautifully in an airtight container in the fridge for up to 3 days. The flavors meld even more overnight, making it a tasty snack or lunch the next day!
Freezing
I don’t recommend freezing esquites, since the mayo and cheese can change in texture and become watery when thawed. For best results, enjoy it fresh or from the fridge within a few days.
Reheating
Want to enjoy your esquites warm again? Just microwave your portion for 20-30 seconds, or gently reheat in a skillet over low heat until just warmed through — avoid overheating to keep the creaminess intact.
FAQs
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Can I use canned corn instead of fresh or frozen?
Absolutely! Just drain the canned corn well and pat it dry before charring — this helps you get a beautiful toasty color and prevents excess moisture in your Charred Corn Esquites.
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What can I use if I can’t find Cotija cheese?
Feta cheese is a fantastic substitute that mimics Cotija’s salty, crumbly character. Queso fresco also works nicely for a milder flavor.
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Can I make Charred Corn Esquites ahead of time?
Yes! This salad can be fully prepared and refrigerated for several hours or up to a day in advance. Just wait to add any garnishes until right before serving for the brightest flavors and textures.
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How spicy is this recipe?
Charred Corn Esquites delivers a gentle, approachable heat thanks to one jalapeño. If you’re sensitive, remove the seeds, or skip the jalapeño altogether. Love spice? Add a second pepper or extra chili powder to taste!
Final Thoughts
I hope you’re as smitten as I am with Charred Corn Esquites! It’s the kind of side dish that brightens any meal, gets people talking, and makes summer (or any time of year) taste extra special. Give it a try — your taste buds and your guests will thank you!
Print
Charred Corn Esquites Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings 1x
- Category: Appetizer/Snack
- Method: Pan-Frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Esquites is a delightful Mexican snack made with charred corn mixed with a creamy, flavorful dressing. This recipe combines the sweetness of corn with savory and tangy ingredients for a burst of delicious flavors.
Ingredients
Main Ingredients:
- 2 tablespoons olive oil
- 3 cups fresh or frozen corn, thawed
Dressing:
- 1/2 cup mayonnaise
- 1/3 cup crumbled Cotija cheese
- 1/3 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Garnish:
- Lime wedges, optional
Instructions
- Char the Corn: In a large skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly charred, about 8-10 minutes.
- Prepare the Dressing: Transfer the charred corn to a large bowl. Add mayonnaise, Cotija cheese, cilantro, green onions, jalapeno, lime juice, garlic, chili powder, smoked paprika, salt, and pepper. Mix well.
- Serve: Serve the esquites warm. Garnish with additional minced cilantro, crumbled Cotija cheese, and lime wedges if desired.
Notes
- Esquites can also be served cold as a refreshing salad.
- Adjust the spice level by adding more or less jalapeno and chili powder.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
