Esquites (Mexican Street Corn Salad): Flavorful Summer Corn in a Bowl
A zesty blend of charred kernels, tangy cheese, and fresh herbs to elevate summer meals.
Esquites (Mexican Street Corn Salad): A Modern Ode to Mexican Flavor
Esquites, a beloved variation of Mexican street corn, transforms sweet summer corn into a burst of zesty, creamy, and tangy flavor. This celebrated street food captures everything that makes fresh corn irresistible while offering the ease of a salad served by the spoonful or in a cup. Whether you’re hosting a barbecue or looking to bring new energy to your summer table, this esquites recipe will transport you right to the heart of Mexico’s street food scene.
Table of Contents
- What is Esquites?
- Esquites vs. Elote: What’s the Difference?
- Essential Ingredients
- Step-by-Step Directions
- Recipe Tips & Variations
- Serving Ideas
- Frequently Asked Questions (FAQs)
What is Esquites?
Esquites, also known as Mexican street corn salad or elote en vaso (corn in a cup), is a savory, creamy corn dish originating from Mexico. Unlike elote, where corn is served on the cob and slathered with toppings, esquites features kernels cut from the cob, charred to perfection, and tossed with a zesty, tangy concoction of mayonnaise, sour cream, cheese, lime, chili, herbs, and aromatics—all happily mingling in a bowl.
Vendors across Mexico often serve esquites in cups, perfect for eating on the go. The dish captures the spirit of street food: accessible, bold, and wrapped in layers of flavor.
Esquites vs. Elote: What’s the Difference?
| Feature | Esquites | Elote |
|---|---|---|
| Preparation | Kernels cut off the cob and sautéed | Whole corn served on the cob |
| Serving Style | Served in bowls or cups, eaten with a spoon | Served on a stick or directly on the cob |
| Typical Toppings | Mayonnaise, sour cream, Cotija, lime, chili, herbs, spices | Mayonnaise or crema, chili, Cotija, lime, cilantro |
| Convenience | No mess, easy to eat | More hands-on, can be messy |
Both dishes celebrate fresh, sweet corn and flavor-packed toppings, but esquites offers the unmistakable ease of a hearty salad, and is perfect for parties, weeknight dinners, or any casual gathering.
Essential Ingredients for Esquites
The classic esquites recipe brings together bright, creamy, and spicy flavors with simple but high-impact ingredients. Here’s what you’ll need:
- Fresh sweet corn – about 8 ears, husked and kernels cut from the cob. Frozen or canned corn can be substituted in a pinch, but fresh corn gives the best texture and flavor.
- Poblano pepper – diced and charred alongside the corn for mild heat and a subtle smokiness. Swap for jalapeño or serrano if you like it spicier.
- Green onions (scallions) – both the whites and greens, sliced thin to add zippy flavor.
- Garlic – grated for aromatic punch.
- Mayonnaise & sour cream – these form the creamy, tangy base of the dressing, echoing street vendor tradition.
- Lime zest and juice – for bright acidity that complements the richness of the dressing and brings out the freshness of the corn.
- Chili powder – key for earthy heat. Use extra to taste if you prefer a kick.
- Cotija cheese – finely crumbled for salty-savoriness. Feta cheese works well as a substitute.
- Fresh cilantro – chopped, for herbal clarity and color.
- Vegetable oil – to help char the corn.
- Salt & black pepper – to season every layer.
Ingredient Substitutions:
- Use feta cheese if Cotija isn’t available.
- Jalapeño or serrano peppers can replace poblano for more heat.
- Frozen corn (no need to thaw) works if fresh is out of season.
Step-by-Step Directions
- Char the corn and pepper: Heat a large cast-iron or stainless steel skillet over medium-high heat. Pour in the vegetable oil.
- Add the corn: Toss in the corn kernels, diced poblano pepper, and the white parts of the green onions. Season with salt and pepper, then cook for 8–10 minutes, stirring occasionally, until the corn gets those golden, toasty bits and the peppers are softened and slightly charred.
- Stir in the garlic: Add the grated garlic and cook for another minute until fragrant. Remove the skillet from heat.
- Mix the salad: Transfer the warm kernel mixture to a large mixing bowl.
- Add the rest: Fold in the Cotija cheese, chopped cilantro, mayonnaise, sour cream, lime zest and juice, chili powder, and the chopped green parts of the scallions. Stir gently to fully combine everything into a creamy, vibrant salad.
- Taste and adjust: Season with more salt, pepper, and chili powder as needed. Add extra lime juice for brightness if desired.
- Serve: Esquites can be enjoyed warm, at room temperature, or even chilled—a versatility that makes it perfect for any season or occasion.
Recipe Tips & Variations
- Charring corn: Don’t crowd the skillet. Work in batches if necessary for more even toasting.
- Corn alternatives: Canned or frozen corn works in a pinch—simply drain well and cook slightly longer when using frozen.
- Make it spicy: Swap poblano for jalapeños or serranos, or add a dash of hot sauce to the finished salad for extra heat.
- Dairy-free version: Use vegan mayonnaise and leave out cheese or use a dairy-free alternative.
- Fresh herbs: Cilantro is traditional, but chopped parsley or even fresh chives make wonderful substitutions if you’re out of cilantro.
- Avocado addition: Dice up a ripe avocado for extra creaminess and color.
Why You’ll Love This Recipe
- Ready in about 20 minutes
- Packed with contrasting textures—crisp sweet corn, creamy dressing, tangy cheese
- Easily customizable for spice and freshness
- Perfect served warm or cold
Serving Ideas
Esquites is a versatile side that pairs deliciously with Mexican and Tex-Mex main dishes. Try it with:
- Brisket tacos
Bold, savory meat plays beautifully against the brightness of esquites. - Grilled chicken or fish tacos
For a summery, balanced meal. - Barbecue favorites
Burgers, ribs, or grilled sausage gain a new sidekick. - Classic Mexican mains
Pair with enchiladas, grilled carne asada, or a big bowl of chili.
What others are reading
Don’t forget to top off the meal with a round of margaritas and finish with a nostalgic treat like choco tacos or golden-fried churros!
Frequently Asked Questions (FAQs)
Can I use frozen or canned corn for esquites?
Yes! While fresh, sweet corn gives the brightest flavor and crunch, frozen (no need to thaw beforehand) or well-drained canned corn will work. Cook frozen corn slightly longer to achieve that signature charred edge.
What cheese can replace Cotija?
If you can’t find Cotija cheese, finely crumbled feta or even parmesan will provide the right salty-tangy note.
Is esquites served hot or cold?
Esquites is delicious at any temperature—try it warm, at room temp, or chilled straight from the fridge. This makes it ideal for meal prep and parties.
How do I make esquites spicier?
Swap diced jalapeños or serrano peppers for the poblano, add more chili powder to taste, or finish with hot sauce before serving.
How long does esquites keep?
Stored in an airtight container in the fridge, esquites will keep for up to 3 days. The flavors meld and intensify over time.
Nutrition Information (per serving)
| Calories | Fat | Carbohydrates | Protein | Fiber |
|---|---|---|---|---|
| Approx. 320 | 22g | 27g | 7g | 4g |
(Nutrition info may vary based on specific ingredients and toppings.)
Expert Tips for Perfect Esquites
- Use a sharp knife to easily cut kernels from the cob. Hold the cob upright in a wide, shallow bowl to catch all the kernels.
- Don’t overcook the corn—the goal is to keep it crisp-tender and charred, not mushy.
- Taste as you go, especially when adding lime and chili powder, to balance acidity and heat to your preference.
- Garnish liberally with extra cheese, cilantro, and a sprinkle of chili powder before serving for the best flavor and eye appeal.
More Ways to Use Esquites
- Spoon over avocado toast for a Mexican-inspired breakfast.
- Use as a colorful, flavorful topping for grilled meats or roasted vegetables.
- Stir into cooked pasta or quinoa for an easy southwestern salad.
- Layer esquites on nachos before baking for guaranteed party plate appeal.
Printable Esquites Recipe Card
Ingredients:
- 1 Tbsp. vegetable oil
- 8 ears yellow corn, husked, kernels cut off
- 1 poblano pepper, seeded and diced
- 6 green onions, thinly sliced (whites and greens separated)
- 1 tsp. kosher salt (plus more to taste)
- 1/2 tsp. black pepper (plus more to taste)
- 2 garlic cloves, grated
- 3/4 cup crumbled Cotija cheese
- 3/4 cup chopped fresh cilantro
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1 medium lime, zested and juiced
- 1 tsp. chili powder (plus more to taste)
Directions:
- Heat oil in a large skillet over medium-high. Add corn kernels, poblano, green onion whites, salt, and pepper. Sauté until corn is charred, 8–10 minutes.
- Add garlic. Cook 1 more minute. Remove from heat and transfer to a bowl.
- Stir in Cotija, cilantro, mayonnaise, sour cream, lime zest and juice, chili powder, and green onion greens.
- Fold gently and season to taste with extra salt, pepper, and chili powder.
- Spoon into bowls, garnish, and serve warm or cold.
Tip: For extra heat, swap in jalapeño or serrano peppers.
Conclusion
Bringing together charred sweet corn, creamy dressing, sharp cheese, and vibrant herbs, esquites is a versatile, crowd-pleasing salad that showcases the best of summer’s bounty. Master this recipe for an effortless, endlessly adaptable side that will quickly become a staple at your table—no street cart required.
References
- https://ourtableforseven.com/pioneer-woman-mexican-street-corn-salad/
- https://www.thepioneerwoman.com/food-cooking/recipes/a43579093/esquites-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a36503959/mexican-street-corn-elote-recipe/
- https://easyfamilyrecipes.com/mexican-street-corn-casserole/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g35993911/best-corn-recipes/
- https://www.loveandlemons.com/mexican-street-corn-salad/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g39195112/mexican-recipes/
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