Mexican Corn Recipe (with Frozen Corn)

Easy Mexican street corn with frozen corn, also known as esquites in Mexico, will quickly become a favorite side dish salad for a potluck, BBQ, alongside chicken or ribs, or even as a delicious vegetarian lunch. Whip it up in just 15 minutes, serve it cold or warm!

Esquite Corn is the perfect side dish!

In just 15 minutes you can whip up the BEST corn esquites recipe starting with a bag of defrosted corn, Mexican cheese, and a quick homemade creamy lime-based dressing. Serve it as a cold salad or serve it as a hot skillet dish, we show you both ways.

This is our #1 go to spring and summer salad recipe, it's the one our family asks for over and over, and guests always ask for the recipe. I also love to chop up chicken and make this a high protein meal.

If you can find roasted frozen corn (Trader Joe's carries it), we highly recommend it! Roasted corn gives the recipe a touch of just off the grill flavor. We make it with plain frozen corn too, so don't worry if you can't find the roasted kind.

This is similar to our Elotes recipe, which is Mexican corn on the cob with the dressing drizzled over the top.

What is an Esquite?

Perhaps you've been to Mexico and have eaten authentic esquites served in a cup from a street vendor while on vacation, or you've had it in border towns like San Diego, or maybe you tried Mexican street corn salad at Disney.

However, if you haven't heard the term corn esquite before, it's the authentic Mexican term for a popular creamy corn snack served in a small cup. In the US, it's more commonly known as Mexican corn salad or street corn salad.  The word esquites comes from the Nahuatl word ízquitl, which means "toasted corn." We tried to capture that toasted flavor by using a bag of defrosted microwave Trader Joe's frozen roasted corn, which seriously is so delish.

Street corn (or elote) is a popular corn dish on the cob served from street vendors in Mexico and corn esquites is the salad version.

Ingredients you'll need

• frozen corn (regular or roasted corn) - We love Trader Joe's roasted frozen corn but any brand of frozen sweet corn will work. You can also swap canned corn or use fresh grilled or boiled corn cut off the cob.
•  mayonnaise - We don't recommend olive oil mayo in this recipe, it alters the flavor.
•  sour cream - Greek yogurt makes a good substitute, or softened cream cheese
• cotija cheese - A dry, crumbly, salty Mexican parmesan cheese with the texture of feta. Greek feta can be used as substitute, but it won't taste quite the same. You can also use freshly grated parmesan cheese or queso fresco, but that's a bit wetter than cotija.
• lime juice - fresh limes only, concentrate just can't compare.
• red onion - red onion works best when you need onions to eat raw in a salad.
• fresh cilantro - using fresh chopped cilantro is common in the US when cooking esquites but it's not used in an authentic Mexican recipe. Green onions are good mixed in or as a garnish if you don't like cilantro.
• salt
• chili powder - adds a little heat

How to make elote with frozen corn

Step 1: Defrost the corn. You can either defrost it in the fridge earlier in the day, boil it on the stove, or microwave it in a covered dish with 2 tablespoon of water and cook on high for 4+ minutes. Drain the corn before using it in the recipe.

Step 2: Put the defrosted corn in a medium to large bowl. Add all other ingredients, including the mayonnaise, sour cream, lime juice, cotija, cilantro, finely chopped onion, salt, and chili powder.

Step 3: Stir until all ingredients are combined. I like to taste a bite with a clean spoon before adjusting the seasonings. Since the juice of one lime can vary, sometimes it needs a little more fresh lime. Add more salt and pepper to taste.

Step 4: Garnish with chopped cilantro, green onions, chili powder, Tajin, fresh lime wedges, and more Cotija if desired. To add a spicy kick, sprinkle a pinch of cayenne pepper on top. Serve immediately at room temperature or chill it in the fridge if you want a cold salad. Enjoy!

Skillet Mexican Street Corn

To make a hot skillet Mexican street corn version you're basically making our exact recipe as above, you're simply heating the corn and adding the cheese while the corn is hot to make a warm and melty version.

1. Over medium high heat add a dab of butter and a drizzle of olive oil to a skillet (in equal parts). Cook defrosted corn until it's warm and cooked through. Turn off the heat.
2. Stir in the mayo, sour cream, lime juice, cotija, cilantro, onion, salt, and chili powder until the cheese starts to melt. Garnish with more toppings and serve hot. Enjoy!

Recipe notes

• Serve Esquites with grilled meats like chicken, steak, or baby back ribs. Or we like to add grilled chopped chicken to make this a one dish high protein lunch or dinner!
• If you have leftovers, the salad is great added to tacos and quesadillas.
• Feel free to add more veggies like black beans, cherry tomatoes, or diced red peppers.
• Leftovers will keep in the fridge for up to 4 days or you can freeze the salad for up to one month.

More Mexican Recipes

• Easy Taco Soup
• Chili Verde Chicken Casserole
• Mexican Corn on the Cob
• Chicken Pozole Recipe
• Air Fryer Fajitas
• Air fryer taquitos

Recipe

Mexican Street Corn with Frozen Corn (Esquites Recipe)

Jenni Cole

An easy and tangy 15-minute Mexican street corn salad recipe with frozen corn that will quickly become your new favorite side dish recipe. Using frozen roasted corn and our creamy lime dressing, takes this next level. People will love you at your next potluck or BBQ!

4.63 from 45 votes

Print Recipe Pin Recipe Email recipe

Prep Time 10 minutes mins

Additional Time 5 minutes mins

Total Time 15 minutes mins

Course Salads

Cuisine Mexican

Servings 6 servings

Calories 165 kcal

Ingredients

  

1x2x3x

• 16 oz bag frozen corn roasted or regular, defrosted
• 2 tablespoon mayonnaise
• 2 tablespoon sour cream
• ½ cup crumbled cotija cheese
• Juice of one lime about 1 tablespoon FRESH juice
• ¼ cup diced red onion
• 3 tablespoon chopped fresh cilantro
• ¼ teaspoon salt
• ¼ teaspoon chili powder
• Optional garnish ideas - Tajin seasoning chili powder, cilantro, Cotija cheese, lime wedges

Instructions

 

• Put the defrosted and drained corn in a medium sized bowl.
• Add all other ingredients to the bowl- mayonnaise, sour cream, juice of one lime, cotija cheese, cilantro, red onion, sea salt, and chili powder. Combine.
• Garnish with more cilantro, chili powder and/or cheese if desired.
• Serves 4, enjoy either at room temperature or cold.

Video

Notes

• Corn can be quickly defrosted in a microwave-covered dish with 2 tablespoon water for 3-4 mins. Drain before proceeding.
• Non-fat Greek yogurt makes a great substitute for sour cream if you want to lighten the recipe up a bit.
• Cotija has a very unique taste that's on the dry side with a sharp salty tasty, however, if you can't find it the texture of feta is pretty similar. Freshly grated parmesan or a salty crumbly cheese like the Trader Joe's Unexpected Cheddar would be great too.
• We love to add chopped grilled or roasted chicken to make this a high protein one dish meal!

Nutrition

Serving: 1gCalories: 165kcalCarbohydrates: 22gProtein: 5gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 5gCholesterol: 15mgSodium: 424mgFiber: 3gSugar: 4g

Keyword frozen corn

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