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Mexican street corn salad, also known as esquites, combines the fresh flavors of summer in a bright, citrusy and irresistible dish. This summery side gets a pop of sweetness from the fresh corn kernels and a creamy, salty component from the crumbled cotija cheese. With just a drizzle of olive oil and a squeeze of fresh lime juice, the flavorful ingredients come together in one balanced bowl. This simple salad is easy to whip up for a last-minute cookout, and it can easily lighten up any heavy summer meal. 

Recipe by Southern Living July 2016


Read the full recipe after the video.

Recipe Summary test

20 mins
20 mins
Serves 8 (serving size: 3/4 cup)


Ingredient Checklist


Instructions Checklist
  • Combine first 4 ingredients; whisk in olive oil.

  • Stir together corn, radishes, and tomatoes in a medium bowl. Gently stir in dressing; spoon mixture onto a serving platter, and sprinkle with cheese.