Esquites Mexican Corn Salad
Recipe type: Salad
Prep time: 
Cook time: 
Total time: 
Serves: 4
Fresh and vibrant Esquites mexican corn salad.
  • 5-6 ears of corn, husked and grilled (or substitute 4 cups frozen corn)
  • 3 tablespoons mayonnaise (or Mexican Crema)
  • 2 tablespoons lime juice
  • 2 garlic cloves, minced
  • 2 tablespoons fresh Cotija cheese, crumbled (or substitute Parmesan or Feta cheese)
  • ½ teaspoon paprika
  • 2 tablespoons fresh cilantro, finely chopped (you can substitute scallions if you prefer)
  1. Grill fresh corn on the cob on a grill pan on the stove for about 10 minutes over medium-low heat or on an outdoor grill.
  2. (You can substitute frozen corn- add to a skillet with a drizzle of olive oil and allow to brown on each side.)
  3. In a small bowl, add mayo, garlic, cilantro and cotija cheese and mix together. Add lime juice and stir well.
  4. Remove corn from grill, allow to cool and use a knife to lightly trim the kernels off the cobs. Place kernels in a bowl and drizzle dressing over the top, mixing well.
  5. Season with salt and pepper and paprika and serve with a little extra cheese or a lime slice on the side.
Recipe by My Frugal Adventures at