Esquites (Mexican Street Corn Salad)

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Prep Time: 10 mins | Cook Time: 10 mins | Serves: 6

Ingredients

• 6 ears corn, husked 

• 1 jalapeno, halved, ribs and seeds removed 

• 3 oz queso fresco or cotija cheese, crumbled 

• 2 Tbsp mayonnaise  

• 1 tsp paprika 

• ½ tsp chili powder 

• ½ tsp garlic powder 

• ¼ tsp kosher salt 

• 2 limes, 1 halved and juiced, 1 cut into wedges 

• ½ bunch fresh cilantro, roughly chopped 

Directions

1. Preheat grill to medium heat. Husk corn and place onto a hot grill along with the jalapeno. Grill until lightly browned on all sides. Remove from heat and set aside until cool to the touch. 

2. Slice corn off the cob into a shallow bowl. Roughly chop jalapeno and add to the corn kernels.  

3. While corn is still warm, add salt and spices. Once well mixed, add mayo, queso fresco, the juice of one lime, and cilantro. Stir until well combined, adjusting as needed for your preferred flavor. 

4. Transfer corn salad into a serving bowl or into individual paper cups. Top with additional queso fresco and cilantro and serve with a wedge of lime. Serve at room temperature and enjoy!   

Notes

• Modify this recipe to your liking and group size! 

  • Make it less spicy by lessening or leaving out the chili powder and jalapeno. Substitute grilled bell pepper or green onion in place of the jalapeno. 

  • If you prefer spicier flavors, retain the ribs and seeds of the jalapeno or opt for a serrano pepper instead. Add more chili powder or swap in ground cayenne pepper for an even greater kick.   

  • Canned or frozen corn can be used in place of fresh (½-¾ cup = 1 ear of corn). After rinsing canned corn or defrosting frozen corn, prepare in a dry skillet until lightly browned. 

  • Keep it 100% plant-based by using vegan mayonnaise and any vegan crumbly cheese.   

• Esquites is best served at room temperature, but leftovers will last in the fridge for up to 5 days. Use leftovers as a quick chilled side dish, a yummy topping for a green salad, or even added to a summer pasta dish.  

Nutrition: (per serving) Calories: 145 kcals | Total Fat: 7.5 g | Sat Fat: 2.5 g | Sodium: 226 mg | Carb: 16 g | Fiber: 2.5 g | Protein: 5.5 g.

In the Kitchen | July 2025
Basecamp Prevention + Wellness, Providence | providencebasecamp.org