Description
Esquites celebrate the heart of Mexican street corn in a refreshing salad. Creamy mayo, tangy lime, and smoky chili powder blend perfectly with charred corn kernels, creating a zesty side dish that brings summer’s best flavors to your table.
Ingredients
Scale
Main Ingredients:
- 6 ears corn (or 4–5 cups canned/frozen corn)
- ½ cup cotija cheese, grated or crumbled
- 2 tablespoons unsalted butter
Seasonings and Herbs:
- 2–3 leaves epazote (or basil)
- 2 cloves garlic, minced
- 1 teaspoon cilantro (or parsley)
- 2 teaspoons Tajín powder
- 2 teaspoons Cholula hot sauce
Liquid and Creamy Ingredients:
- 1 lime, juiced
- 3 tablespoons mayonnaise (or mix half mayo and half sour cream)
Instructions
- Carefully slice fresh corn kernels from the cobs, or prepare canned or frozen corn kernels for cooking.
- Heat a skillet over medium-high temperature and melt butter until it begins to shimmer.
- Add minced garlic and epazote to the melted butter, allowing the aromatics to release their fragrant oils for approximately 3-4 minutes.
- Introduce corn kernels into the skillet, stirring occasionally to ensure even heating and achieving a light golden-brown caramelization.
- Remove the corn mixture from heat and transfer to a spacious mixing bowl.
- Squeeze fresh lime juice over the warm corn, creating a bright, tangy base.
- Sprinkle Tajín seasoning and Cholula hot sauce to enhance the corn’s flavor profile with a zesty kick.
- Fold in finely chopped fresh cilantro leaves, distributing them evenly throughout the mixture.
- Incorporate creamy mayonnaise, gently stirring to coat the corn and create a smooth, cohesive texture.
- Garnish the top of the salad with crumbled cotija cheese, providing a salty and rich finishing touch.
- Serve immediately while warm or allow to cool to room temperature, offering a versatile Mexican-inspired side dish.
Notes
- Freshly cut corn kernels provide the best flavor and texture for this traditional Mexican street-style salad.
- Quick-sauté technique with butter, epazote, and garlic creates a deep, aromatic base for the corn.
- Tajín and Cholula add a tangy, spicy kick that elevates the dish’s classic street food profile.
- Cotija cheese crumbles provide a salty, creamy finish that complements the sweet corn perfectly.
- Can be served warm or at room temperature, making it an easy and versatile side dish for gatherings.
- Prepare ingredients in advance to streamline cooking and maximize flavor development.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Snacks, Appetizer
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 320 kcal
- Sugar: 5 g
- Sodium: 380 mg
- Fat: 22 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 8 g
- Cholesterol: 35 mg