The Ultimate Street Corn Salad with Sweet Heat Pecans (Esquites)

If you’re looking for a side dish that steals the show at every summer cookout, taco Tuesday, or holiday gathering, this Street Corn Salad with Sweet Heat Pecans is it. Also known as Esquites, this classic street food staple gets a sweet, spicy, and nutty twist that elevates every single bite.

Why You’ll Love This Esquites Recipe

• Unmatched Texture: Smoky charred corn combined with creamy lime dressing and the signature crunch of sweet chili-coated pecans.

• Quick & Easy: Comes together in under 25 minutes using accessible ingredients.

• Make-Ahead Friendly: Toss the base ahead of time and simply add the nuts right before serving to maintain maximum crispness.

Ingredients & Key Substitutions

To achieve that authentic street food flavor with a gourmet twist, here’s what you’ll need:

• Corn: Fresh sweet corn sliced off the cob yields the best crunch, but thawed frozen charred corn or drained canned sweet corn works year-round.

• Sweet Heat Pecans: Glazed chili-dusted pecans bring a rich contrast of sugar and spice.

• Cotija Cheese: Salty, crumbly Mexican cotija cheese anchors the dish (queso fresco or crumbled feta make great substitutes).

• Creamy Lime Dressing: A smooth mix of mayonnaise, Mexican crema (or sour cream), lime juice, chili powder, and smoked paprika.

Recipe Card: Street Corn Salad with Sweet Heat Pecans

• Prep time: 15 mins

• Cook time: 10 mins

• Total time: 25 mins

• Servings: 4–6

Ingredients

• 4 cups corn kernels (fresh off the cob or thawed frozen corn)

• 1 tbsp vegetable oil or butter (for searing)

• ⅓ cup cotija cheese, crumbled

• ⅓ cup red onion, finely diced

• ¼ cup fresh cilantro, chopped

• 1 jalapeño, seeded and finely diced

• 2 tbsp mayonnaise

• 2 tbsp sour cream or Mexican crema

• Juice of 1 fresh lime

• ½ tsp chili powder

• ½ tsp smoked paprika

• ¼ tsp garlic powder & salt to taste

• ⅓ cup Sweet Heat Pecans, roughly chopped

Instructions

1. Char the Corn: Heat oil in a large skillet (preferably cast iron) over high heat. Add corn in a single layer and let cook undisturbed for 3–4 minutes until deeply charred. Stir and char for another 2–3 minutes. Remove from heat and cool slightly.

2. Whisk the Dressing: In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, garlic powder, and salt until smooth.

3. Combine: Add the charred corn, red onion, cilantro, jalapeño, and crumbled cotija cheese to the dressing. Toss until evenly coated.

4. Garnish & Serve: Fold in the chopped Sweet Heat Pecans right before serving (reserve a tablespoon to sprinkle on top for presentation).