Esquites: Mexican Street Corn Salad Recipe and Guide
A vibrant side dish blending charred kernels with creamy lime and spicy undertones.
Esquites: The Ultimate Mexican Street Corn Salad Recipe
Bring the bold, zesty flavors of Mexican street food to your table with esquites, the vibrant corn salad that captures the heart of a nation in every bite. Whether for summer barbecues, festive gatherings, or a simple snack, this guide covers everything from tradition and technique to substitutions and serving suggestions.
What Are Esquites?
Esquites, sometimes called Mexican street corn salad or elote en vaso (corn in a cup), is a beloved street food found across Mexico. Unlike elote, which consists of whole grilled corn on the cob slathered in creamy, cheesy, and citrusy toppings, esquites are served as a salad—warm or room temperature—making them easier to eat and share. The essential elements are:
- Corn kernels — ideally charred for rich, smoky flavor
- Creamy dressing — often mayonnaise, but sometimes crema or a blend
- Cheese — crumbly cotija is classic, though feta and others can substitute
- Citrus — lime juice for tang and freshness
- Chilies and seasonings — chili powder, jalapeño, or chili-lime blends for spice
- Herbs — chopped cilantro adds color and aroma
Why You’ll Love This Dish
- Bold and layered flavors: Smokiness, richness, spice, and tang in every bite.
- Quick to prepare: 20 minutes or less from start to finish.
- Versatile: Use fresh or frozen corn, adapt heat level, and swap in favorite cheeses or herbs.
- Perfect for sharing: Ready for potlucks, BBQs, weeknight dinners, or as a vibrant side.
Key Ingredients and Substitutions
| Ingredient | Purpose | Tips & Substitutions |
|---|---|---|
| Corn | Main component, provides sweetness and texture | Fresh sweet corn is best when in season; frozen or canned work in off-season. For best flavor, char the kernels. |
| Mayonnaise | Creamy base for the dressing | Use Mexican crema or sour cream for a tangier result, or vegan mayo for dairy-free. |
| Cotija cheese | Salty, crumbly traditional cheese | Feta or queso fresco can replace cotija if unavailable. |
| Lime juice | Bright acidity | Always use fresh lime for best flavor. |
| Jalapeño | Heat, fresh vegetal notes | Omit seeds for less heat; swap in serranos or poblano for different flavors. |
| Cilantro | Fresh herbal flavor | Parsley is a milder alternative for those who dislike cilantro. |
| Chili powder | Spiciness and warm color | Smoked paprika or Tajín (a chili-lime seasoning) are great additions. |
| Butter or oil | Used for sautéing corn | Olive oil, avocado oil, or a neutral oil all work well. |
| Additional options | Enhance texture and flavor | Avocado, Monterey Jack cheese, red onion, scallions, or garlic are delicious add-ons. |
Step-by-Step: How to Make Esquites
Start to finish, esquites can be ready in under 20 minutes. Here’s how:
- Char the Corn: Use a grill for authentic smokiness. Grill shucked corn cobs, turning until evenly charred (about 2–3 minutes per side). Cool slightly, then slice kernels off the cob.
No grill? Heat a large skillet over high heat, add butter or oil, then add corn kernels and let them sear undisturbed for a few minutes before stirring. Repeat until corn is nicely browned and caramelized.
Tip: Frozen corn can be used straight from the freezer—just increase searing time slightly. - Prepare Dressing:
In a mixing bowl, stir together mayonnaise (or blend with sour cream), lime juice, chili powder, and optional spices like paprika or chili-lime seasoning. - Add Aromatics:
Stir in minced jalapeño, chopped cilantro, and red onion or scallions as desired. - Combine:
Add charred corn (while still warm for better flavor absorption) to the dressing. Toss to coat. - Finish and Garnish:
Fold in crumbled cotija cheese. Season with salt, extra chili powder, and additional lime to taste. Garnish with more cheese, a dusting of chili powder, freshly chopped cilantro, and lime wedges for serving.
Ingredient Quantities (Sample Batch for 4 Servings)
- 4 cups corn kernels (from about 4 large ears)
- 2–3 tablespoons mayonnaise
- 1/4 cup cotija cheese, crumbled (plus extra for serving)
- 2 tablespoons lime juice (about 1 lime)
- 1 jalapeño, finely minced
- 1/4 cup chopped cilantro
- 1–2 teaspoons chili powder (adjust for heat preference)
- 2 tablespoons unsalted butter (or 1 tablespoon oil)
- Salt, to taste
- Optional: 1/4 cup diced red onion or scallions, 1/2 avocado, 1/4 cup Monterey Jack cheese, paprika or Tajín for garnish
Expert Tips for Perfect Esquites
- Char, don’t just cook: Charring caramelizes the corn’s sugars and brings deep flavor. On the grill, achieve even char by turning cobs often. In a skillet, patience is key—let the kernels sit before stirring.
- Taste and balance: Adjust lime, salt, and chili powder gradually to suit your palate. Esquites should be tangy, bright, and boldly seasoned.
- Customize to season: Use fresh corn in summer; in winter, frozen (or even canned) corn delivers good results, especially when pan-seared with extra heat for best texture and taste.
- Serve warm or at room temperature: While esquites are often served warm on the street, they taste great at room temperature or even chilled—especially as a picnic side.
What others are reading
Serving Suggestions
- As a Side: Pairs beautifully with grilled meats, tacos, enchiladas, and barbecued dishes.
- Appetizer: Serve in individual cups for easy party snacking. Top with extra cheese and cilantro for impressive presentation.
- Main Dish Topping: Spoon over baked potatoes, tacos, tostadas, or grilled proteins for color and crunch.
- Make it a meal: Add diced avocado, grilled chicken, or black beans for a heartier salad.
Frequently Asked Questions (FAQs)
Can I make esquites ahead of time?
Yes, esquites can be prepared several hours in advance. For best flavor and texture, store the salad and garnishes separately, then combine and freshen with additional lime juice and cheese before serving.
What can I use instead of cotija cheese?
Feta is an excellent stand-in for cotija’s salty, crumbly texture. Queso fresco works if you prefer a milder flavor, or try grated Parmesan for a different twist.
How spicy is esquites?
The dish can range from mild to fiery depending on how much jalapeño or chili powder is used. Remove seeds for less heat. Always taste as you go and adjust according to your preference.
Is esquites gluten-free or vegan?
Esquites are naturally gluten-free. For a vegan version, use plant-based mayo and a dairy-free cheese alternative. The flavors remain bold and satisfying!
What’s the difference between esquites and elotes?
Both dishes feature similar toppings, but elotes are served whole on the cob, while esquites are made from kernels, dressed in salad form, often served in cups for easy eating.
Storage and Leftovers
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 2 days. Add fresh lime and cheese before serving to revive flavors.
- No freezing: Corn salad loses its fresh, crisp texture after freezing and thawing. Best enjoyed fresh or refrigerated briefly.
Variations
- Extra creamy: Blend mayonnaise with sour cream or Mexican crema for silky richness.
- Make it smoky: Add a dash of smoked paprika, roasted poblano, or prepared chipotle salsa.
- Loaded esquites: Stir in diced bacon, roasted peppers, or grilled shrimp for robust upgrades.
- Kid-friendly: Omit jalapeño and use mild chili powder.
Nutrition Information (Per Serving Approximate)
| Calories | 230 |
|---|---|
| Fat | 14g |
| Carbohydrates | 22g |
| Protein | 5g |
| Sodium | 410mg |
Values will vary based on additions and cheese selection.
Summary: Bring Mexican Street Food Home
This street corn salad is a celebration of Mexican food culture—fresh, festive, adaptable, and packed with personality. With just a skillet and a handful of pantry staples, you can bring the vibrancy of a Mexican market to any table.
More FAQs
Can I add other vegetables?
Yes! Diced bell peppers, zucchini, or tomatoes are delicious in esquites and add extra color and crunch.
How do I make esquites dairy-free?
Swap regular mayo for vegan mayo, and choose your favorite plant-based cheese for a fully dairy-free version.
Is this dish served hot or cold?
Traditionally esquites are served warm or at room temperature, though they are equally delightful when chilled—especially on hot days.
What main courses pair well with esquites?
Try grilled steak, chicken, fish, carnitas, or vegetarian tacos. The vibrant corn salad enhances any summer menu.
Where does the name ‘esquites’ come from?
It originates from the Nahuatl word izquitl, describing toasted corn, a traditional ingredient in pre-Columbian cuisine.
References
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