Best 2 Esquites Mexican Street Corn Salad Recipes

Calling all corn lovers! Get ready to embark on a culinary journey to the streets of Mexico with Esquites, the iconic Mexican street corn salad. This vibrant and flavorful dish is a symphony of sweet corn, creamy mayonnaise, cotija cheese, and a medley of zesty seasonings. As you bite into the tender corn kernels, you'll be greeted with a burst of flavors and textures that will tantalize your taste buds. Whether you're looking for a refreshing side dish, a light lunch, or a flavorful snack, Esquites is the perfect choice. This article presents a collection of Esquites recipes that will cater to every palate, from traditional to modern variations. So, gather your ingredients, put on your apron, and let's recreate the magic of Mexican street food in your kitchen!

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MEXICAN STREET CORN SALAD (ESQUITES) RECIPE

Mexican Street Corn Salad (Esquites) Recipe image

This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

Provided by J. Kenji López-Alt

Categories Side Dish Appetizers and Hors d'Oeuvres Quick and Easy Sides

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
2 tablespoons (30ml) mayonnaise
1 tablespoon (15ml) fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

Steps:

Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

Nutrition Facts : Calories 276 kcal, Carbohydrate 26 g, Cholesterol 17 mg, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, Sodium 361 mg, Sugar 6 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g

ESQUITES

Esquites image

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.

Provided by Cookie and Kate

Categories Side dish

Time 20m

Number Of Ingredients 11

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

Steps:

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).
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.
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.
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.

Nutrition Facts : Calories 283 calories, Sugar 7.4 g, Sodium 518.8 mg, Fat 20.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 23 g, Fiber 2.7 g, Protein 5.5 g, Cholesterol 37.8 mg

Tips:

When selecting corn on the cob, look for ears with tightly packed kernels and a bright green husk.
If you are using fresh corn, remove the husks and silks before cooking.
You can cook the corn on the cob in boiling water, on the grill, or in the oven.
Once the corn is cooked, let it cool slightly before cutting it off the cob.
Esquites can be served as a side dish or as a main course.
You can add other ingredients to your esquites, such as chopped tomatoes, onions, cilantro, or jalapeños.
Esquites can be enjoyed warm or cold.

Conclusion:

Esquites is a delicious and versatile Mexican street food that is easy to make at home. It is a great way to use up leftover corn on the cob, and it can be enjoyed as a side dish, appetizer, or main course. With its smoky flavor and creamy texture, esquites is sure to be a hit with your family and friends.