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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.
Sauté Aromatics and Corn
Prepare the Creamy Dressing
Combine Corn and Dressing
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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.
This mexican recipe takes 25 minutes to prepare and yields 4 servings. At 403.56 calories per serving with 9.63g of protein, it's a beginner-friendly recipe perfect for snack or side or appetizer.
Garnish and Serve
Add 1-2 teaspoons of minced chipotle peppers in adobo sauce to the mayonnaise and crema mixture for a smoky and spicier kick.
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.
Add finely diced red bell pepper along with the onion for extra color, crunch, and sweetness.
Corn is a whole grain and provides dietary fiber, which is essential for digestive health, helping to promote regularity and maintain a healthy gut.
Corn contains antioxidants like lutein and zeaxanthin, which are beneficial for eye health. Additionally, cilantro and chili powder contribute their own unique antioxidant compounds.
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.
A typical serving of this Esquites recipe (about 1 cup) contains approximately 380-420 calories, primarily from the mayonnaise, crema, butter, and cheese.
Esquites is a delicious and indulgent treat. While corn provides fiber and nutrients, the dish is high in fat and calories due to the creamy dressing and cheese. It's best enjoyed in moderation as part of a balanced diet.
Elote is grilled or boiled corn on the cob, slathered with the same creamy toppings. Esquites is the same concept but served off the cob in a cup ('esquites' means 'toasted corn'), making it easier to eat.
Yes, you can use canned corn. Be sure to drain it very well and pat it dry before adding it to the skillet. This helps the corn to char properly instead of steaming.
If you can't find Cotija, good substitutes are crumbled feta cheese (which is also salty and crumbly) or finely grated Parmesan cheese. For a milder option, queso fresco can also be used.
To reduce the spice level, you can omit the jalapeño entirely or make sure to remove all seeds and membranes, which hold most of the heat. You can also use a mild chili powder or paprika instead of a spicier variety.