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Esquites is a tasty corn salad topped with chili powder and cotija cheese. It’s incredibly delicious, easy to whip up, and makes a perfect side!
Esquites is one of our favorite Mexican-style corn side dishes, right up there with Mexican Street Corn and Mexican Corn on the Cob!
Mexican Street Corn Cups to Love!
Esquites are essentially deconstructed Mexican Corn on the Cob. Both are packed with spices and are delicious!
Growing up, my Mexican Mama would whip up a side of Mexican-style corn often, in one variation or another and now I get to do the same. The family couldn’t be happier because they’re obsessed with Esquites!
It’s one of our favorite side dishes because:
- It’s so flavorful! Creamed corn with creamy mayo, cotija cheese, lime juice, and chili powder give this Mexican side fabulous flavor.
- Pairs perfectly. Whether it’s Chicken Tacos, Bean Burritos, Chimichangas, or Flautas, it’s the perfect side dish for so many recipes! Or scoop it like a dip with Tortilla Chips!
- Save time. Make ahead and store in the fridge or place in a slow cooker on warm to save time when hosting or on busy weeknights.
- Authentic at home! Now you do not have to go to Mexico to buy these from street vendors, you can make it at home!
Ingredients
- corn – frozen, or cut fresh corn right off the cob.
- To add flavor, grill the corn and remove kernels from the ears (skip step 2). Continue with step 3.
- Canned corn. Drain and cook according to the recipe.
- Note that 2 medium ears of corn yield about 2 cups of corn kernels which is about 5 ounces.
- mayo – Substitute with Miracle Whip or Greek yogurt, but it will alter the taste and consistency of the recipe slightly.
- Mexican cream – or use sour cream
- lime juice
- salted butter
- cheese – We use cotija, but you can also use Mexican queso fresco.
- seasonings + toppings – garlic salt (with parsley flakes), chili powder, cilantro, and fresh limes cut into wedges
How to Make Esquites
- SAUCE. In a small bowl, stir mayo, crema, garlic salt, and lime juice. Set aside.
- CORN. Boil corn in a pot of water. Drain. Return the corn kernels to the skillet and cook until a few pieces are a little browned/charred.
- SERVE. Add butter and the mayo-crema mixture and cook until combined. Divide into cups and top with cotija, chili powder, and fresh cilantro. Serve warm. It can be chilled based on preference.
Variations
Since this esquites recipe is served in a cup you can play around with the ingredients a little more. Add flavor with any of the following:
- lime wedges
- diced avocado
- green onions
- spice it up with jalapeños or serrano peppers
How to Store
- Make ahead of time. Combine mayo, crema, garlic salt, and lime juice and store it in a container in the fridge. Boil and simmer the corn as directed in step two.
- Drain the corn and store it in an airtight container in the fridge. When you are ready to make the esquites, proceed with step 3.
- STORE. Place any leftovers in an airtight container in the fridge for 3-4 days.
- Reheat Mexican street corn salad in the microwave or stovetop until warm.
For more Mexican Sides:
Esquites Recipe
Get your taste buds ready for a Mexican street corn explosion! This Esquites recipe is creamy, flavorful, and perfect for any fiesta.
Ingredients
- ¼ cup mayonnaise
- ⅓ cup Mexican Crema, or sour cream
- garlic salt (with parsley flakes)
- 2 teaspoons lime juice
- 2 (12-ounce) bags frozen corn
- 2 tablespoons salted butter
- ½ cup cotija cheese
- chili powder, to taste
- cilantro, for garnish
- 1 lime, cut into wedges for garnish
Instructions
- In a small bowl, combine mayo, crema, garlic salt, and lime juice. Set aside.
- In a medium pot, bring 1 cup of water to a boil. Once boiling, add corn and cover. Bring back to a simmer and cook for about 4-5 minutes or until the corn is cooked through.
- Drain water. Return the corn to a pan and cook until a few pieces are a little browned/charred. Add butter and the mayo-crema mixture and cook until combined.
- Divide into cups and top with cotijja, chili powder, and cilantro. Serve warm.
- Serves 4-6.
Video
Notes
Fresh corn. Ct the kernel off of several corn cobs, to equal 24 ounces you can also make Corn on the Cob on the Grill
Prep ahead of time. Make the creme sauce in a large airtight container. Brown the corn in a skillet, add it to the creme sauce, and mix. Refrigerate overnight. Heat in a skillet before serving.
Store. Place any leftovers in an airtight container. It can last in the fridge for 3-4 days. Reheat in the microwave or stovetop until warm.
Nutrition
Calories: 486kcal, Carbohydrates: 64g, Protein: 12g, Fat: 25g, Saturated Fat: 8g, Cholesterol: 48mg, Sodium: 443mg, Potassium: 779mg, Fiber: 8g, Sugar: 2g, Vitamin A: 345IU, Vitamin C: 24mg, Calcium: 140mg, Iron: 2mg
Nutrition information is automatically calculated, so should only be used as an approximation.
How much garlic salt…recipe doesn’t say
You can just add it to taste. So as much or little as you prefer!