Esquites are Mexico’s answer to cozy street food bliss—a delightfully creamy, zesty, and savory corn salad that bursts with bold flavors in every bite. If you’ve ever wandered through a bustling Mexican plaza inhaling the aroma of sizzling corn and chilies, you know exactly why Esquites are such a treasured comfort treat!
Why You’ll Love This Recipe
- Incredibly Quick & Easy: You’ll go from sizzling skillet to table in just 15 minutes—perfect for those spontaneous cravings!
- Bursting with Flavor: Each spoonful combines sweet corn, creamy cheese, a hint of chili, and fresh lime for pure flavor fireworks.
- Customizable Heat: Tweak the spice to your exact liking, whether you love mellow warmth or a bold jalapeño kick.
- Showstopper Side or Snack: Esquites are consistently the first thing to disappear at parties, picnics, or family taco nights!
Ingredients You’ll Need
The magic of Esquites lies in its simple lineup—fresh, flavorful ingredients where every element shines. Don’t skip or swap lightly; each item brings something special to the flavor, texture, or color of this irresistible corn salad.
- Fresh corn kernels: Cut straight off the cob for crisp sweetness; it’s the heart of Esquites! (Frozen corn will work in a pinch, but fresh is unbeatable.)
- Unsalted butter: Adds richness and helps the corn brown beautifully.
- Garlic: Just two cloves infuse the whole dish with savory warmth.
- Jalapeño pepper: Brings gentle heat and vibrant green flavor—ditch the seeds to keep it mild, or leave some in if you dare!
- Mayonnaise: Gives that essential creamy base and tang; Mexican crema is another delicious option.
- Cotija cheese: Salty, crumbly, and boldly flavored; if you can’t find cotija, crumbled feta works too.
- Fresh cilantro: A sprinkle of green brightness lifts the whole dish.
- Fine salt: Seasoning awakens all the flavors—start small and taste as you go.
- Lime juice: Freshly squeezed for a tart, citrusy zip that balances the richness.
- Chili powder: Adds color, aroma, and that oh-so-classic street food spice.
- Paprika and chili lime seasoning (optional): These give smoky depth or a tangy kick, but aren’t essential.
- Lime wedges and extra cotija (for garnish): For that picture-perfect (and totally delicious) finish!
Variations
The beauty of Esquites is how easy it is to adjust for what you have or crave—swap in your favorite extras, bump up (or down) the spice, or get creative for dietary swaps. There’s no one right way to enjoy this classic!
- Creamy Greek Yogurt Swap: Substitute half or all of the mayo with Greek yogurt for a lighter, tangier version that’s just as creamy.
- Cheese Choices: If cotija cheese isn’t available, feta or even parmesan make tasty replacements for the salty finish.
- Elote-Style: Turn this into a heartier dish by mixing in roasted corn on the cob pieces or charring the kernels over high heat before mixing.
- Spice it Up: Add extra chili powder or diced pickled jalapeños for a serious flavor boost.
How to Make Esquites
Step 1: Sauté the Corn with Flavor
Begin by heating a large skillet over medium-high heat, then melt the butter until it shimmers. Add your fresh corn kernels, minced garlic, and chopped jalapeño, and cook for about 5 minutes. Stir occasionally—what you want are some golden brown spots on the kernels, lots of aroma, and the perfect balance between juicy and slightly roasted. This step coaxes out the corn’s natural sweetness and the gentle heat from the pepper.
Step 2: Mix in the Creamy Goodness
Now transfer your golden corn mixture to a medium bowl while it’s still warm. Stir in the mayonnaise, crumbled cotija cheese, chopped cilantro, fine salt, and fresh lime juice. This is the transformational moment—everything comes together into a creamy, tangy, and herb-flecked salad. Don’t forget a generous sprinkling of chili powder, and if you’re in the mood, the optional paprika and chili lime seasoning too. Stir, taste, and adjust for salt, lime, or mayo if your tastebuds demand it.
Step 3: Garnish and Serve
When you’re ready to serve Esquites, pile the creamy corn mixture into bowls or pretty cups. Top with a little extra cotija, another hit of chili powder, and a wedge of lime for squeezing over the top. It’s street food style—and absolutely irresistible!
Pro Tips for Making Esquites
- Char for Extra Flavor: Use a cast iron skillet or grill pan on high heat if you want that extra smoky, street vendor taste—it makes the corn even more irresistible.
- Fresh Lime is a Must: Bottled lime juice just won’t do—freshly squeezed lime gives Esquites its signature brightness and zing.
- Mix While Warm: Combine everything while the corn is still hot, so the cheese melts slightly and the flavors blend perfectly.
- Adjusting the Heat: Taste your jalapeño first—if it’s mild, leave in more seeds; if fiery, use less or swap for a milder pepper like poblano.
How to Serve Esquites
Garnishes
A finishing sprinkle of extra cotija cheese, an extra shake of chili powder, and plenty of fresh cilantro take Esquites straight from homey to absolutely stunning. And don’t forget the lime wedges—everyone loves adding a last splash of citrus at the table!
Side Dishes
Esquites shine next to tacos, grilled meats, and anything fresh off the barbecue. They’re also divine with black bean soup, simple quesadillas, or piled next to roasted vegetables for a flavorful vegetarian spread.
Creative Ways to Present
Serve Esquites scoop-style in cute cups (street-food style!), alongside crunchy tortilla chips for dipping, or spoon mounds onto mini tostadas for dazzling appetizers. They’re a happy, colorful addition to any buffet—just don’t expect leftovers!
Make Ahead and Storage
Storing Leftovers
If you have any Esquites left (lucky you!), store them in an airtight container in the fridge for up to 3 days. The flavors mellow and mingle, making them delicious even cold.
Freezing
Freezing is possible, though the creamy elements may separate—the taste will still be wonderful, but the texture is best fresh. If you want to freeze, do so before mixing in the mayo and cheese, then add those after thawing.
Reheating
To revive refrigerated Esquites, just warm gently in a skillet over low heat (or use the microwave in short bursts). Add a dollop of fresh mayo or a splash of lime to perk up any leftovers.
FAQs
-
Can I use frozen corn instead of fresh corn?
Yes! While fresh corn is definitely best for authentic Esquites, frozen corn will work in a pinch. Thaw and pat dry before sautéing to get that lovely char and avoid excess moisture.
-
What if I can’t find cotija cheese?
Crumbled feta or a good parmesan is a great sub for cotija cheese. You’ll get the same salty punch that brings Esquites to life!
-
How can I make this recipe vegan?
Use vegan butter for cooking, swap in your favorite plant-based mayonnaise, and try a firm vegan feta or vegan cotija for the cheese. The result is still deliciously creamy and satisfying!
-
Is Esquites served hot or cold?
Traditionally, Esquites are served warm and fresh from the pan, but they’re equally scrumptious chilled as a salad, especially on hot days.
Final Thoughts
Don’t wait for a summer festival or food truck to enjoy Esquites—bring this vibrant, flavor-packed dish to your own kitchen any night of the week. I absolutely can’t wait for you to experience just how irresistible every spoonful can be. Invite your friends, pass the lime wedges, and revel in true Mexican street food fun right at home!
Print
Esquites Recipe
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing, Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Description
Esquites is a delicious Mexican street corn salad that is bursting with flavor. This easy-to-make dish combines fresh corn kernels with jalapeño, garlic, mayonnaise, and spices for a tasty side dish or snack.
Ingredients
- 4 tablespoons unsalted butter
- 2 cups fresh corn kernels, cut off the cob (about 4 medium ears of corn)
- 2 cloves of garlic, minced
- 1 jalapeño pepper, minced (seeds removed if you don’t want it spicy)
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped cilantro
- 1/2 teaspoon fine salt
- 2 tablespoons lime juice (about 1 lime)
- Chili powder, to taste
- 1 teaspoon paprika, optional
- 1 teaspoon chili lime seasoning, optional
- Lime wedges
Main Ingredients:
Additional Ingredients:
Garnish:
Instructions
- Heat Skillet: Heat a large skillet over medium-high heat. Add butter, corn, garlic, and jalapeño. Cook for 5 minutes.
- Mix Ingredients: Transfer the cooked mixture to a mixing bowl. Add mayonnaise, cotija cheese, cilantro, salt, lime juice, chili powder, and optional spices. Mix well.
- Season and Garnish: Adjust seasoning with more salt or mayonnaise if needed. Garnish with chili powder, lime wedge, and cotija cheese.
Notes
- You can adjust the spice level by adding or reducing the amount of jalapeño and chili powder.
- For a smoky flavor, consider grilling the corn before making the salad.
Nutrition
- Serving Size: 1 serving
- Calories: 230 kcal
- Sugar: 3g
- Sodium: 390mg
- Fat: 17g
- Saturated Fat: 7g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 19g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
