Authentic Mexican Esquites: Street Corn Salad Recipe

Ingredients

  • 4 ears of fresh corn
  • 1 tablespoon of butter
  • 2 cloves of garlic, finely minced
  • 1 jalapeno, seeds removed and finely diced
  • 1/2 cup of mayonnaise
  • 1/2 cup of cotija cheese, crumbled
  • 1/4 cup of fresh cilantro, chopped
  • 1/2 teaspoon of chili powder
  • 1 lime, juiced
  • Salt, to taste

Steps and instructions

  1. Remove the husks and silk from the corn and cut the kernels off the cob.
  2. Melt the butter in a large skillet over medium-high heat.
  3. Add the corn kernels to the skillet and cook for about 10 minutes, until they are golden brown and charred.
  4. Add the minced garlic and diced jalapeno to the skillet and cook for another minute.
  5. Remove the skillet from the heat and let the corn mixture cool for a few minutes.
  6. In a large bowl, combine the mayonnaise, cotija cheese, chopped cilantro, chili powder, lime juice, and salt.
  7. Add the cooled corn mixture to the bowl and stir to combine.
  8. Serve the esquites warm, with additional cotija cheese and cilantro sprinkled on top if desired.

Tools for making

  • Skillet - A large skillet is needed to cook the corn kernels, garlic, and jalapeno.
  • Bowl - A large bowl is required to combine the corn mixture with the mayonnaise, cheese, cilantro, and other ingredients.
  • Knife - A knife will be used to remove the husks and silk from the corn, as well as to chop the cilantro.
  • Chef's Spoon - A spoon is necessary for stirring and combining the ingredients in the bowl.

Recipe variations

  • Add diced red bell peppers or green onions for added color and flavor.
  • Replace the mayonnaise with sour cream or Greek yogurt for a lighter version.
  • Sprinkle some smoked paprika or cayenne pepper for an extra kick of spice.
  • Top the esquites with crumbled bacon or grilled shrimp for a protein-packed twist.
  • Mix in diced avocado or cherry tomatoes for a fresh and creamy element.
  • For a vegan option, substitute the butter with olive oil and use vegan mayonnaise and cheese alternatives.
  • Experiment with different types of cheese such as feta or queso fresco.
  • Add a squeeze of lemon or sprinkle of Tajin seasoning for a tangy citrus flavor.
  • Roast the corn on a grill or in the oven for a smoky flavor.
  • For a more substantial dish, serve the esquites over cooked rice or as a filling for tacos.

Recipe overview

Experience the flavors of Mexico with this vibrant and tangy Esquites recipe! This popular Mexican street food is a deliciously seasoned corn salad that's often served as a snack or side dish. Made with fresh corn, jalapenos, garlic, cilantro, and a creamy mayonnaise and cheese mixture, it's a feast of flavors and textures that's delightfully satisfying. The corn is charred to perfection and then mixed with the other ingredients to create a dish that's both warm and fresh. This recipe is relatively easy to make and is the perfect accompaniment to any Mexican meal, or even as a standalone snack. So why not travel to the heart of Mexico from the comfort of your own kitchen and give this Esquites recipe a try? You won't be disappointed!

Common questions

  1. Can I use frozen corn instead of fresh corn?
    Yes, you can use frozen corn if fresh corn is not available. Just make sure to thaw and drain the corn before using it in the recipe.
  2. What can I substitute for cotija cheese?
    If you can't find cotija cheese, you can substitute it with feta cheese, queso fresco, or Parmesan cheese.
  3. Is it necessary to remove the seeds from the jalapeno?
    Removing the seeds from the jalapeno will make the dish milder in spice. If you prefer a spicier version, you can leave the seeds in.
  4. Can I make esquites in advance?
    Esquites are best served fresh, but you can prepare the corn mixture in advance and store it in the refrigerator. When ready to serve, reheat the mixture in a skillet and then combine it with the remaining ingredients.
  5. How can I make this recipe vegan?
    To make this recipe vegan, you can substitute the butter with vegan margarine or olive oil, and use vegan mayonnaise instead of regular mayonnaise.

Serving dishes and utensils

  • Large skillet - A large skillet is needed to cook the corn kernels, garlic, and jalapeno.
  • Knife - A knife is required to remove the husks and silk from the corn and to cut the kernels off the cob.
  • Cutting board - A cutting board is necessary to safely cut the corn kernels off the cob.
  • Large bowl - A large bowl is needed to combine the corn mixture with the other ingredients.
  • Spatula - A spatula or wooden spoon is helpful for stirring the corn mixture in the skillet.
  • Measuring spoons - Measuring spoons are required to accurately add the butter, minced garlic, chili powder, and lime juice.

Origin stories

Esquites can trace its roots back to the ancient civilization of the Aztecs in Mexico. This humble but flavorful dish was traditionally prepared using the ingredients found in the native land, primarily corn, which was a staple in the Aztec diet. Corn, considered sacred by the Aztecs, was incorporated into various dishes, and esquites emerged as a popular street food. The name "esquites" originates from the Nahuatl language and means "toasted corn". Whether served in a cup or on a stick, its combination of creamy, spicy, and tangy flavors make it a cherished comfort food, enjoyed by millions across Mexico and now globally.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.