Esquites takes everything people love about Mexican street corn and brings it into a bowl. Sweet corn, creamy dressing, citrus, and a little heat come together fast, with big flavor and no fuss. It’s bright, comforting, and meant to be shared perfect alongside tacos or enjoyed on its own.
This is Let’s Veg cooking with personality and ease.

Mexican Street Corn Salad (Esquites)
Mexican street corn salad (esquites) made with sweet corn, lime, and creamy dressing. A bold, easy Let’s Veg recipe perfect for sides or tacos.
Ingredients
Equipment
Cooking Instructions
- Heat olive oil or butter in a skillet over medium-high heat.
- Add corn and cook for 5-7 minutes, stirring occasionally, until lightly charred.
- Transfer corn to a bowl and let cool slightly.
- Stir in mayonnaise, sour cream, lime juice, chili powder, smoked paprika, and salt.
- Mix until well combined.
- Top with cotija cheese and cilantro.
- Serve warm or at room temperature with extra lime if desired.
Nutrition
Notes
Use grilled corn for deeper flavor
Adjust chili powder to taste
Make it vegan with plant-based mayo and cheese