Welcome to a culinary journey south of the border with a recipe that’s as vibrant as it is flavorful. Esquites, also known as Mexican corn salad, is a popular street food in Mexico, typically served in cups for a creamy, tangy, and spicy snack. It’s a festive dish, perfect for gatherings or a delightful side to any meal. Let’s dive into how to bring this zesty treat to your table.
Ingredients:
- 6 ears corn (or 4-5 cups canned/frozen corn), kernels removed
- 2-3 leaves epazote (substitute with basil if needed)
- 1 lime, juiced
- 2 cloves garlic, minced
- 1/2 cup cotija cheese, grated or crumbled
- 3 tbsp mayonnaise (or a mix of half mayo and half sour cream for a creamier texture)
- 2 tbsp unsalted butter
- 2 tsp Tajín powder (for that authentic Mexican flavor)
- 2 tsp Cholula hot sauce (adjust according to heat preference)
- 1 tsp cilantro (parsley can be a substitute)
Directions:
- Prep the Corn:
- If using fresh corn, shuck the ears and carefully cut the kernels off the cobs. For canned or frozen corn, ensure it’s drained and ready to be cooked.
- Cook the Aromatics:
- Heat a skillet over medium-high heat. Melt the butter, then add the epazote (or basil) and minced garlic. Sauté these for about 5 minutes until fragrant.
- Sauté the Corn:
- Add the corn kernels to the skillet. Continue to cook, stirring occasionally, until the corn is heated through and begins to brown slightly. This step is crucial as it brings out the corn’s natural sweetness and adds a smoky flavor.
- Mix the Salad:
- Transfer the cooked corn to a large mixing bowl. While still warm, add the lime juice, Tajín, Cholula, cilantro, and mayonnaise. Stir everything together until the corn is evenly coated with all the seasonings and the mixture is creamy.
- Garnish and Serve:
- Sprinkle the crumbled cotija cheese over the top just before serving. This salad can be enjoyed warm or at room temperature, making it versatile for any occasion.
Nutritional Information:
- Preparation Time: 10 minutes
- Cooking Time: 15 minutes
- Total Time: 25 minutes
- Calories: 220 kcal per serving
- Servings: 4
Esquites can be served as a flavorful side dish or a light standalone meal. It pairs wonderfully with grilled meats or fish, offering a refreshing contrast. Whether you’re hosting a summer barbecue or just looking for a quick and tasty dish, this Mexican corn salad promises to be a crowd-pleaser. Enjoy the harmony of sweet corn with the zest of lime and spices, all brought together in one delicious bowl!
Esquites: Mexican Corn Salad
- Total Time: 25 minutes
- Yield: 4 1x
Description
Esquites, also known as Mexican corn salad, is a beloved street food transformed into a delightful dish that can be enjoyed anywhere. This simple recipe combines sweet corn with a tangy, creamy mixture of mayonnaise, cotija cheese, and a hint of lime, accented by the smoky spice of Tajín and Cholula hot sauce. It’s a perfect side dish for any occasion, offering a taste of Mexican cuisine that’s both refreshing and satisfying.
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