Street Corn Salsa (Esquites)

This Street Corn Salsa (Esquites) is a bright, creamy, and irresistible twist on classic Mexican street corn, perfect as a taco topping, dip, or side dish. Charred corn is tossed with tangy lime, creamy mayo and sour cream, salty cotija cheese, fresh cilantro, and just the right touch of chili powder. Finely diced red onion and green onion add crunch and color, while a hint of jalapeño brings gentle heat.

Yields: Serves 4–6 (as a taco topping, dip, or side)
Prep Time: 15 minutes
Cook Time: 7 minutes
Special Equipment: Grill or skillet (for charring corn), Mixing bowl, Sharp knife & cutting board

Ingredients

• 2 cups corn kernels, about 3 ears fresh or 1 can, drained

• 2 Tbsp mayonnaise

• 2 Tbsp Mexican crema or sour cream

• ¼ cup cotija or feta cheese, crumbled

• ¼ cup fresh cilantro, chopped

• ¼ cup red onion, chopped finely

• 2 green onions, sliced

• 1 jalapeño, finely diced (optional, for extra heat)

• Juice of 1 lime

• ½ tsp chili powder (plus more to taste)

• Salt & pepper, to taste

Directions

1. Char the Corn: Heat a grill or skillet over high. Add corn and cook, stirring occasionally, until lightly charred (about 5-7 minutes). If using fresh corn on the cob, grill first, then cut off the kernels.

2. Soak the Onion (Optional): For a milder flavor, soak the finely diced red onion in cold water for 5–10 minutes, then drain and pat dry.

3. Mix the Salsa: In a large bowl, combine charred corn, red onion, mayonnaise, sour cream, cotija cheese, cilantro, green onions, jalapeño (if using), lime juice, chili powder, salt, and pepper.

4. Adjust & Serve: Mix well. Taste and adjust lime, chili powder, or salt as needed. Serve warm or at room temperature as a taco topping, dip, or side.