Fire-Roasted Mexican Street Corn Salad (Esquites)

Take classic Mexican street corn to the next level by fire-roasting sweet corn directly over hardwood coals. Esquites brings all the high-flavor smoky goodness of Elote into an easy-to-serve, shareable side dish. The combination of charred corn kernels, tangy Mexican crema, salty Cotija cheese, and fresh lime creates an explosive contrast that pairs perfectly with smoked brisket, pork shoulder, or carne asada.

For the best results, look for high-heat charring on direct flame. This caramelizes the natural sugars in the sweet corn while infusing a deep kiss of wood smoke.

Ingredients

Fresh Produce & Corn

6 ears Fresh sweet corn, husked and silk removed 1 whole Jalapeño pepper, seeded and finely diced 1/2 cup Fresh cilantro, chopped 1 medium Red onion, finely diced 2 cloves Garlic, finely minced

Dressing & Cheese

1/4 cup Mayonnaise (preferably Duke's or Hellmann's) 2 tbsp Mexican crema or sour cream 1/2 cup Cotija cheese, crumbled 2 whole Fresh limes, juiced

Seasoning & Oil

2 tbsp High-heat neutral oil or melted ghee 1 tsp Ancho chili powder 1/2 tsp Smoked paprika 1/2 tsp Ground cumin To taste Kosher salt and freshly cracked black pepper

Directions

Grill Setup

Fire up your grill for direct high-heat cooking. Set up a hot zone targeting 450°F to 500°F. If using charcoal, oak or mesquite lumps work best for high-flavor char.

⏱ 15 mins 🔥 475°F 🌡 N/A

Grilling the Corn

Lightly brush ears of corn with oil. Place directly over the fire grate. Grill, turning occasionally, until kernels are well charred and blistered on all sides.

⏱ 10-12 mins 🔥 475°F 🌡 160°F

Carving & Assembly

Remove corn from the grill and let cool for 5 minutes until safe to handle. Stand each ear upright in a large bowl and slice kernels off the cob with a sharp chef's knife.

⏱ 5 mins 🔥 N/A 🌡 N/A

Add diced jalapeño, red onion, garlic, cilantro, mayonnaise, Mexican crema, Cotija cheese, lime juice, ancho chili powder, smoked paprika, cumin, and salt into the bowl with warm corn. Toss thoroughly to coat.

⏱ 3 mins 🔥 N/A 🌡 N/A

Taste and adjust seasoning with extra lime juice, salt, or chili powder. Top with additional Cotija cheese and fresh cilantro before serving warm or chilled.

⏱ 2 mins 🔥 N/A 🌡 N/A

Pit Notes

Wood Selection for Charring

Mesquite or Post Oak lump charcoal creates superior high-heat searing and delivers a authentic smoke profile that complements the sweet corn.

Managing the Char

Don't be afraid of dark spots. You want deeply caramelized, blackened patches on the kernels to develop complex sugar structure and authentic flame-cooked flavor.

Cotija Cheese Substitutes

Authentic Cotija is dry, salty, and crumbly. If unavailable, crumbled Queso Fresco or mild Feta cheese make great substitutes.

Serving Temperature

Esquites can be served warm straight off the grill or chilled overnight. Serving warm allows the cheese and crema to meld slightly with the roasted kernels.

SAVE & SHARE