a creamy Mexican street-corn-style dip/salad, packed with sweet corn, creamy dressing, green onions, peppers, herbs and chili seasoning, served with tortilla chips. Traditional esquites commonly combine charred corn with mayonnaise or crema, lime, chili and Cotija cheese.
Recipe Details
Prep time: 15 minutes
Cook time: 10–15 minutes
Total time: 25–30 minutes
Servings: 6–8
Best served: Chilled or at room temperature
Style: Mexican-inspired appetizer / side dish
Ingredients
Corn Mixture
4 cups corn kernels — fresh, frozen or canned
1 tablespoon olive oil or butter
½ red bell pepper, finely diced
½ small red onion, finely diced
3 green onions, thinly sliced
1 jalapeño, finely minced, optional
¼ cup fresh cilantro, chopped
½ cup Cotija cheese, crumbled
½ teaspoon smoked paprika
½ teaspoon chili powder
¼ teaspoon ground cumin
¼ teaspoon black pepper
Creamy Dressing
â…“ cup mayonnaise
¼ cup sour cream or Mexican crema
2 tablespoons fresh lime juice
1 small garlic clove, finely minced
½ teaspoon chili powder
¼ teaspoon smoked paprika
¼ teaspoon salt, or to taste
The combination of mayonnaise/crema, lime, chili, Cotija and cilantro is characteristic of Mexican street-corn preparations.
For Serving
Tortilla chips
Extra Cotija cheese
Chopped green onion
Fresh cilantro
Lime wedges
A sprinkle of chili powder or TajÃn, optional
Instructions
1. Prepare the corn
If using fresh corn, remove the kernels from the cobs.
If using frozen corn, thaw and pat it dry.
If using canned corn, drain very well and pat dry.
2. Char the corn
Heat a large skillet over medium-high heat.
Add olive oil or butter, then add the corn.
Cook for approximately 7–10 minutes, stirring occasionally, until the kernels develop golden-brown and slightly charred spots.
A good char adds the smoky flavor associated with street corn.
Remove from the heat and allow the corn to cool for about 5–10 minutes.
3. Prepare the vegetables
While the corn cools, finely dice:
Red bell pepper
Red onion
Jalapeño
Slice the green onions and chop the cilantro.
4. Make the creamy dressing
In a small bowl, whisk together:
Mayonnaise
Sour cream or Mexican crema
Lime juice
Garlic
Chili powder
Smoked paprika
Salt
Mix until smooth and creamy.
5. Combine everything
Place the cooled corn in a large mixing bowl.
Add the red bell pepper, red onion, green onions, jalapeño and cilantro.
Add the Cotija cheese.
Pour the creamy dressing over everything.
6. Mix gently
Stir until every corn kernel is coated with the creamy dressing.
Taste and adjust:
More lime for brightness
More chili powder for heat
More Cotija for saltiness
More jalapeño for spice
Cotija is naturally salty, so add additional salt gradually.
7. Chill
Cover and refrigerate for 30–60 minutes.
This allows the flavors to blend and makes the dip especially refreshing.
8. Garnish
Transfer to a serving bowl.
Top with:
Extra Cotija
Green onions
Fresh cilantro
Chili powder
Lime zest or lime wedges
Serve with crunchy tortilla chips.
Nutrition Information
Approximate nutrition per serving, assuming 8 servings and excluding tortilla chips:
Nutrient Approx. Amount
Calories 220–250 kcal
Protein 5–7 g
Total Fat 14–17 g
Saturated Fat 4–5 g
Carbohydrates 20–23 g
Fiber 2–3 g
Total Sugars 5–7 g
Added Sugar 0 g
Sodium 400–550 mg
Cholesterol 20–30 mg
Values are estimates and will vary according to the mayonnaise, cheese, corn and other brands used.
Adding tortilla chips will increase calories, carbohydrates, fat and sodium.
Allergen & Dietary Information
Major allergens
Milk/Dairy: Yes — sour cream/crema and Cotija cheese.
Egg: Potentially yes — many mayonnaise brands contain eggs.
Wheat/Gluten: The dip itself can be gluten-free, but tortilla chips must be checked.
Peanuts: No.
Tree nuts: No.
Soy: Usually no, but check mayonnaise and packaged ingredients.
Sesame: Usually no.
Fish: No.
Shellfish: No.
Dietary suitability
Vegetarian: Yes
Vegan: No, unless dairy-free mayonnaise, sour cream and vegan cheese are used.
Gluten-free: Can be gluten-free with verified ingredients.
Nut-free: Yes, assuming all packaged ingredients are produced without nut cross-contact.
Low-carb: Moderate in carbohydrates because corn is naturally carbohydrate-rich.
Keto: Generally not ideal in this quantity because corn contains carbohydrates.
No added sugar: Yes, provided no sweetened ingredients are used.
Allergy note: For a serious allergy, always check the labels of mayonnaise, cheese, sour cream, seasonings and tortilla chips because formulations and cross-contact warnings vary.
Easy Substitutions
No Cotija cheese?
Use:
Feta
Queso fresco
Parmesan
Feta is particularly convenient because its salty, crumbly texture works well as a substitute.
No Mexican crema?
Use regular sour cream.
Want it lighter?
Replace half or all of the mayonnaise with plain Greek yogurt. Keep in mind that yogurt-based versions can become thinner than mayonnaise-based dips.
Want more heat?
Add:
Extra jalapeño
Cayenne
Chipotle powder
Hot sauce
TajÃn
Want more vegetables?
Add finely diced:
Cucumber
Tomato
Avocado
Red bell pepper
Recipe Q&A
Q: Can I use canned corn?
Yes. Drain and dry it very well before cooking. This helps the corn brown instead of steaming.
Q: Can I use frozen corn?
Absolutely. Thaw and pat it dry before adding it to a hot skillet. Frozen corn is a practical alternative when fresh corn isn’t available.
Q: Do I have to char the corn?
No, but it is highly recommended. The browned edges add a smoky, roasted flavor.
Q: Can I make this ahead of time?
Yes. Prepare it several hours ahead and refrigerate. The flavors develop as it rests.
Q: How long does it keep?
Store covered in the refrigerator and use within about 3–4 days. Similar dressed Mexican street-corn preparations are refrigerated for up to four days.
Q: Can I serve it warm?
Yes. It can be served slightly warm, at room temperature or chilled. For a dip, chilled or room temperature is particularly convenient.
Q: Can I turn this into a salad?
Yes. Serve it over lettuce or alongside grilled chicken, steak, shrimp or fish.
Q: Can I make it without mayonnaise?
Yes. Use Greek yogurt or Mexican crema instead, although the texture and flavor will be slightly different.
Q: Can I make it dairy-free?
Yes. Use dairy-free sour cream and dairy-free cheese, or omit the cheese.
Q: Is this the same as traditional elote?
Not exactly. Elote is typically corn on the cob covered with creamy toppings, while esquites are corn kernels served in a bowl or cup with similar flavors. This recipe combines those flavors into an easy scoopable dip/salad.
Q: What are the best chips for serving?
Plain salted tortilla chips work best because they let the creamy, limey corn mixture remain the main flavor.
Q: Can I add chicken?
Yes. Add about 1½ cups cooked shredded or diced chicken to turn it into a more substantial meal.
Q: Can I add black beans?
Yes. Add about 1 cup drained and rinsed black beans for extra fiber and a heartier version.
Q: What makes this recipe so creamy?
The combination of mayonnaise, sour cream/crema and melted-in Cotija creates the rich, creamy coating, while lime juice keeps it from tasting too heavy.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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