Esquites Recipe

Inside: Learn how to make these delicious and authentic Mexican esquites, which are one of the most popular street foods in Mexico. They are inexpensive to make and taste great!

Esquites are one of the most popular street foods in Mexico. They are delicious and are almost always present at gatherings with friends and at birthday parties.

Growing up, we used to make esquites with freshly cut corn at my grandparent’s ranch in Mexico. We loved helping to cut the corn because we got to use the corn to make tamales, elotes (street corn), and of course these delicious esquites that you are going to love!

These are prepared in a similar manner to elotes and they have similar ingredients. The difference is that with elotes you eat it right off the cob, whereas with equites, you can mix it all together in a cup and eat it with a spoon, nice and hot!

This delicious street food is so popular in Mexico that you will likely see it in street stands, food trucks, and at other restaurants when you explore Mexico. Even though it has basic ingredients, everyone adds their special touch and makes them slightly different. There are different ingredients added sometimes and they even have different names in different parts of Mexico.

Esquites

This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it’s typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.

Prep: 11min

Total: 20min

Yield: 4

Nutrition Facts: servingSize None, calories 283 calories, Sugar 7.4 g, Sodium 518.8 mg, Fat 20.7 g, Saturated Fat 6.3 g, Trans Fat 0 g, Carbohydrate 23 g, Fiber 2.7 g, Protein 5.5 g, Cholesterol 37.8 mg

Ingredients:

• 2 tablespoons unsalted butter or extra-virgin olive oil
• 3 1/2 cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
• 1/2 teaspoon fine salt
• 2 medium cloves garlic, pressed or minced
• ¼ cup mayonnaise*
• 1 medium finely chopped jalapeño, optional
• 1 tablespoon lime juice, plus extra lime wedges for garnish
• 1 teaspoon chili powder, plus more for sprinkling
• Pinch of cayenne pepper (optional, for extra heat)
• ¼ cup finely grated Cotija cheese**, plus more for sprinkling
• ¼ cup finely chopped cilantro

Instruction:

1. Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan).
2. Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl.
3. Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed.
4. To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.

Mexican Esquites

Learn how to make this delicious Mexican street food that you will find all over Mexico.

Prep: 5min

Total: 30min

Yield: 8

Serving Size: 1 Esquite

Nutrition Facts: servingSize 1 Esquite, calories 291 kcal, Carbohydrate 25 g, Protein 6 g, Fat 21 g, Saturated Fat 6 g, Cholesterol 33 mg, Sodium 1388 mg, Fiber 2 g, Sugar 9 g

Ingredients:

• 6 Cups White Corn Kernels
• 1/2 white onion (finely chopped)
• 3 cloves garlic (finely chopped)
• 3 tbsp butter
• Salt (to taste)
• Epazote (optional)
• 5 Cups Water
• 1/2 cup cotija cheese
• 1/2 cup Mexican crema
• 1/2 cup Mayonnaise
• lime juice (to taste)
• hot sauce or chile powder (to taste)

Instruction:

1. Start by adding the butter, onion and garlic to a frying pan and cooking until the onion is translucent.
2. Add the corn kernels and cook for 5 minutes over medium heat.
3. Add the water, the epazote and the salt and let boil for 20 minutes.
4. Serve in paper cups and add the accompaniments, stirring well. Serve hot!

Esquites

This Esquites side dish recipe is a staple on the streets of Mexico. It’s sold at food carts, and it’s a great way to serve up this season’s corn.

Prep: 5min

Yield: Serves 2

Ingredients:

• 2 cups fresh corn kernels, just cut from cob
• 2 tablespoons unsalted butter
• 1 serrano pepper, diced (about 2 tablespoons)
• 1/2 teaspoon salt
• 2 tablespoons mayonnaise (low fat is fine) or Mexican crema
• 1/8 teaspoon cayenne pepper
• 1/4 teaspoon chili powder
• 2 tablespoons queso fresco or cotija cheese, crumbled
• 1 lime cut into wedges (optional)

Instruction:

1. [{‘@type’: ‘HowToStep’, ‘text’: ‘Heat the butter in a medium pan. Add the serrano pepper and sauté for 2 minutes.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘Add the corn kernels and salt. Sauté for another 4 minutes and remove from heat. Let the mixture cool slightly and stir the mayonnaise in. Move to a serving bowl.’}, {‘@type’: ‘HowToStep’, ‘text’: ‘In a separate small bowl mix the cayenne pepper and chili powder. Sprinkle as much of the powder mixture on top of the corn as you want. Top with queso fresco and lime juice (optional). Serve immediately. ‘}]

Esquites

Esquites are a popular Mexican street food snack made from corn mixed with mayonnaise, cotija cheese or queso fresco, lime juice, and chili powder.

Prep: 10min

Total: 15min

Yield: 4

Serving Size: 0.5 cup

Nutrition Facts: servingSize 0.5 cup, calories 230 kcal, Carbohydrate 17 g, Protein 4 g, Fat 18 g, Saturated Fat 9 g, Cholesterol 41 mg, Sodium 513 mg, Fiber 2 g, Sugar 6 g

Ingredients:

• 4 tablespoons unsalted butter
• 2 cups fresh corn kernels, (cut off the cob (about 4 med ears of corn))
• 2 cloves garlic, (minced (1 teaspoon))
• 1/4 cup mayonnaise
• 1/4 cup crumbled cotija cheese, (plus more for garnish)
• 1 jalapeno pepper, (minced (seeds removed if you don’t want it spicy))
• 2 tablespoons chopped cilantro
• 1/2 teaspoon salt, (plus more to taste)
• juice of 1 lime
• chili powder, (to taste)

Instruction:

1. Heat a large skillet over medium-high heat. Add butter, fresh corn kernels, and garlic. Cook, stirring occasionally, for 5 minutes. Transfer to a medium mixing bowl.
2. Add mayonnaise, cotija cheese, jalapeno, cilantro, salt, and lime juice. Mix until fully combined. Taste and season with more salt and mayonnaise if desired.
3. Garnish with chili powder to your liking, a lime wedge, and a sprinkle cotija cheese.
4. Serve immediately.

Esquites Recipe | Mexican Street Corn Salad

FAQ

What’s the difference between elotes and esquites?

What does esquites mean in Mexican?

What is the difference between elote en vaso and esquite?

What can I substitute for mayo in elote?