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