Mexican Street Corn Salad (Esquites)

Serves 4

Mexican Street Corn Salad (Esquites)

We offer a simple take on this classic Mexican street dish, called Esquites. Our recipe eliminates a lot of calories by substituting plain Greek yogurt for mayonnaise. Try adding chili powder, paprika, or crushed red pepper for extra kick!


  • 2 tbsp. cooking oil
  • 4 ears fresh corn
  • 2 tbsp. plain, nonfat Greek yogurt
  • 2 ounces cotija cheese
  • ½ cup chopped cilantro
  • ½ cup chopped scallion greens
  • 1 ½ tsp. minced garlic
  • 1 lime
  • salt, to taste
  • optional: chili powder, minced jalapeño pepper


1. Prepare the ingredients

  • Remove kernels from corn.
  • Dice tomato, red onion, and jalepeño (optional).
  • Finely chop cilantro.

2. Cook the corn

  • Heat oil in a frying pan on medium heat.
  • Add corn kernels to the pan.
  • Salt the corn to taste.
  • Toss corn several times.
  • Cook corn until charred (approximately 10 minutes).
  • Transfer charred corn to a bowl.

3. Add ingredients

  • Add the cheese, Greek yogurt, scallions, cilantro, garlic, lime juice, and any of the optional ingredients (chili powder and a minced jalepeño pepper).
  • Toss all of the ingredients together until well-combined.

4. Plate and serve

  • Serve the Esquites immediately.
step 1 preparing step 2 preparing
step 3 preparing step 4 preparing

Tasks for Helping Hands:

  • Shucking corn
  • Crumbling cheese
  • Squeezing limes
  • Chopping cilantro and green onions


Carrie Durward, PhD, RD, Sydney Mason, and Chelsey Mickelson

Carrie Durward

Carrie Durward

Nutrition Specialist


Phone: (435) 797-5843
Office Location: NFS 113 / USU Campus

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