Description
Esquites is a delicious Mexican street corn salad that is bursting with flavor. This easy-to-make dish is perfect for summer gatherings or as a side dish with your favorite Mexican-inspired meals.
Ingredients
Units
Scale
For the Esquites:
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 3 1/2 cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
- 1/2 teaspoon fine salt
- 2 medium cloves garlic, pressed or minced
- 1/4 cup mayonnaise*
- 1 medium finely chopped jalapeño, optional
- 1 tablespoon lime juice, plus extra lime wedges for garnish
- 1 teaspoon chili powder, plus more for sprinkling
- Pinch of cayenne pepper (optional, for extra heat)
- 1/4 cup finely grated Cotija cheese**, plus more for sprinkling
- 1/4 cup finely chopped cilantro
Instructions
- Melt the butter and cook corn: Melt the butter in a large skillet over medium heat. Add the corn and salt. Cook until golden, about 5-8 minutes.
- Add flavors: Add garlic, then remove from heat. Let corn cool and transfer to a bowl.
- Mix ingredients: Add mayonnaise, jalapeño, lime juice, chili powder, cayenne, cheese, and cilantro. Stir to combine.
- Serve: Divide into cups, garnish with lime, cheese, and chili powder. Enjoy!
Notes
- Recipe adapted from my elote recipe.
- *Mayonnaise alternatives: Mayonnaise yields the best flavor. If you prefer an alternative, sour cream or plain Greek yogurt will do.
- **Where to find Cotija cheese: Look for Cotija in well-stocked grocery stores or Mexican specialty shops. If you can’t find it, try feta cheese or Parmesan instead.
- Make it dairy free: Use olive oil instead of butter. Try vegan Parmesan or omit the Cotija.
- Make it vegan: Use olive oil, vegan sour cream, vegan Parmesan, and omit the cheese.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 5g
- Sodium: 450mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
