Hands-on Time
25 Mins
Total Time
40 Mins
Makes 6 to 8 servings

This quick and easy grilled corn salad is a play on esquites, a wildly popular Mexican street food. Also known as corn in a cup, esquites are the cobless equivalent to elotes, grilled Mexican street corn topped with mayonnaise, various spices, and crumbled cojita cheese. A little brush of mayonnaise keeps the corn moist and golden, and squeezing lime juice over the final product adds a brightness that works spectacularly with the cheese and chives. If you can’t find cojita, use queso fresco, which is readily available in most supermarkets. Sprinkle on some chipotle powder for an added kick. 

How to Make It

Step 1

Cut 2 limes in half, and squeeze juice from lime halves to equal about 1/4 cup.

Step 2

Preheat grill to 400° to 450° (high) heat. Brush corn with mayonnaise. Sprinkle with desired amount of salt and pepper. Grill corn, covered with grill lid, 10 to 12 minutes or until done, turning occasionally. (Kernels may char and pop.)

Step 3

Cut kernels from cobs into a large bowl. Stir cheese, chives, and lime juice into kernels. Cut remaining lime into 4 wedges, and serve with corn salad.

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Ratings & Reviews

Easy and Quick

July 11, 2017
I can't help making something my own so when I salted and peppered the corn before grilling I added some chipotle powder, added a little kick and went well with the lime juice.

susanloveslife's Review

June 11, 2014
Really refreshing salad. I couldn't find cojita cheese so I used queso fresco. A great accompaniment to Mexican entrees beside the standard Mexican rice and black beans.

dsmith123123's Review

June 17, 2014

Great BBQ Side Dish

June 01, 2015
Excellent accompaniment for BBQ or Mexican.  Brushing the mayo on the corn makes it moist and golden...no need to anything else.  Serve it as soon as you make it or at room temp.

Tasty and Easy

August 30, 2015
Very good.  We all enjoyed this dish, it added something different to a very simple meal.