Esquites
A classic Mexican street food favorite, this creamy and tangy corn salad is bursting with flavor from cotija cheese, lime, and chili powder. It's the perfect easy-to-eat version of elote, ready in under 30 minutes for any party or barbecue.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Sauté Aromatics and Corn
- b.Melt butter in a large skillet or cast-iron pan over medium-high heat.
- c.Add the chopped white onion and jalapeño. Sauté for 2-3 minutes until the onion becomes translucent.
- d.Add the corn kernels and the optional sprig of epazote. Cook, stirring occasionally, for 8-10 minutes. Allow the corn to sit without stirring for a minute at a time to get a nice char in spots.
- e.Once the corn is tender and lightly charred, remove the epazote sprig and discard. Remove the skillet from the heat.
- 2
Step 2
- a.Prepare the Creamy Dressing
- b.While the corn is cooking, in a large mixing bowl, whisk together the mayonnaise, Mexican crema, and fresh lime juice until smooth and well combined.
- 3
Step 3
- a.Combine Corn and Dressing
- b.Pour the hot, charred corn mixture directly into the bowl with the creamy dressing.
- c.Add half of the crumbled cotija cheese, the chopped cilantro, and the salt. Stir everything together until the corn is evenly coated in the creamy sauce.
- 4
Step 4
- a.Garnish and Serve
- b.Taste and adjust seasoning if necessary, adding more salt or lime juice as needed.
- c.Divide the esquites into individual serving cups or bowls.
- d.Garnish each serving with the remaining cotija cheese, a sprinkle of chili powder (or Tajín), and a little extra fresh cilantro.
- e.Serve immediately while warm with lime wedges on the side.
What to keep in mind.
4 tips from the recipe — small details that make a real difference to the final dish.
- 1For the best flavor, use fresh corn on the cob. You can grill or roast the cobs first for a deeper, smoky flavor before cutting off the kernels.
- 2Don't overcrowd the pan when cooking the corn. Cook in batches if necessary to ensure the kernels char rather than steam.
- 3The heat from the freshly cooked corn helps to meld the flavors of the dressing together beautifully. Don't let the corn cool down before mixing.
- 4Esquites is best enjoyed fresh and warm, but leftovers can be stored in an airtight container in the refrigerator for up to 3 days and are also delicious cold.
Adapt it for your goals.
Smoky Chipotle
Add 1-2 teaspoons of minced chipotle peppers in adobo sauce to the mayonnaise and crema mixture for a smoky and spicier kick.
Vegan EsquitesVegan Esquites
Substitute the butter with vegan butter or oil, use vegan mayonnaise, and replace the crema and cotija with plant-based alternatives. Many vegan cotija recipes are available online using tofu or cashews.
Extra VeggiesExtra Veggies
Add finely diced red bell pepper along with the onion for extra color, crunch, and sweetness.
Why this is on our healthy list.
Good Source of Fiber
Corn is a whole grain and provides dietary fiber, which is essential for digestive health, helping to promote regularity and maintain a healthy gut.
Rich in Antioxidants
Corn contains antioxidants like lutein and zeaxanthin, which are beneficial for eye health. Additionally, cilantro and chili powder contribute their own unique antioxidant compounds.
Provides Vitamin C
The fresh lime juice, cilantro, and jalapeño in this recipe are excellent sources of Vitamin C, an important antioxidant that supports the immune system and skin health.
Frequently asked questions
A typical serving of this Esquites recipe (about 1 cup) contains approximately 380-420 calories, primarily from the mayonnaise, crema, butter, and cheese.