Esquites: A Flavorful Mexican Corn Delight
Looking for a vibrant and flavorful dish that’s perfect as a snack or a side? Try making esquites! This delicious Mexican street corn salad, made with tender corn kernels and a tangy blend of spices and cheese, is sure to be a hit at any gathering. Here’s how you can whip up this delightful dish.
Ingredients
- 6 ears of corn (or 4-5 cups canned/frozen corn)
- 2-3 leaves epazote (or basil for a substitute)
- 1 lime, juiced
- 2 cloves garlic, minced
- 1/2 cup cotija cheese, grated or crumbled
- 3 tbsp mayonnaise (or mix half mayo and half sour cream)
- 2 tbsp unsalted butter
- 2 tsp Tajín powder
- 2 tsp Cholula hot sauce
- 1 tsp cilantro (or parsley for a substitute)
Directions
- Prepare the Corn:
- If using fresh corn, cut the kernels off the cobs. If using canned or frozen corn, ensure it’s properly thawed and drained.
- Sauté the Aromatics:
- In a skillet, melt the butter over medium-high heat. Add the epazote and minced garlic. Sauté for about 5 minutes, or until the garlic is fragrant and the epazote has softened.
- Cook the Corn:
- Add the corn to the skillet and cook, stirring occasionally, until the corn is heated through and starts to develop a slight browning.
- Mix the Ingredients:
- Transfer the cooked corn to a mixing bowl. Stir in the lime juice, Tajín powder, Cholula hot sauce, cilantro (or parsley), and mayonnaise. Mix thoroughly to combine all the flavors.
- Serve:
- Top with crumbled cotija cheese. Serve warm or at room temperature.
Recipe Summary
- Prep Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 220 kcal per serving
- Servings: 4
Esquites is a versatile and vibrant dish that pairs wonderfully with a variety of meals. Whether you’re looking for a unique snack or a flavorful side dish, this recipe delivers a burst of flavor with every bite. Enjoy the refreshing taste of summer corn and the tangy, spicy kick that makes esquites a beloved treat!
Feel free to share your esquites creations with us and let us know what you think of this recipe!
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Esquites
- Total Time: 25 minutes
- Yield: 4 1x
Ingredients
6 ears corn (or 4–5 cups canned/frozen corn)
2–3 leaves epazote (or basil)
1 lime, juiced
2 cloves garlic, minced
1/2 cup cotija cheese, grated or crumbled
3 tbsp mayonnaise (or mix half mayo and half sour cream)
2 tbsp unsalted butter
2 tsp Tajín powder
2 tsp Cholula hot sauce
1 tsp cilantro (or parsley)
Instructions
If using fresh corn, cut the kernels off the cobs. Otherwise, prepare canned or frozen corn for cooking.
In a skillet, melt the butter and add epazote and garlic. Sauté for 5 minutes on medium-high heat.
Add the corn to the skillet and cook until it’s heated through and slightly browned.
Transfer the corn to a mixing bowl. Stir in lime juice, Tajín, Cholula, cilantro, and mayonnaise.
Mix well and top with crumbled cotija cheese. Serve warm or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Calories: 220 Kcal