Esquites is a tasty corn salad topped with chili and cotija cheese. It’s incredibly delicious and easy to whip up!
The crema and mayo add a tasty creamy element that brings it all together. Esquites is one of the most amazing side dishes and is perfect for picnics or family dinner. Try pairing this with Easy Tamale Pie, Red Cheese Enchiladas, or Mexican Casserole.
esquites = mexican Street Corn Cups
An elote is the Mexican name for grilled corn on the cob. It is served on a stick or with the husks pulled down to make a handle and topped with spices and cheese.
Esquites is essentially the same corn removed from the cob and served in a cup and eaten with a spoon. In fact, esquites are sometimes called “elote en vaso” or “corn in a cup”.
This popular Mexican snack is made from corn mixed with creamy mayo, freshly crumbled cotija cheese or queso fresco, lime juice, and chili powder.
This tasty snack is commonly sold by street vendors in Mexico and is served in a large cup with a spoon to mix all the delicious ingredients together! We love to eat this as a side or fabulous snack.
How to Make Esquites
COMBINE. In a small bowl, combine mayo, crema, garlic salt and lime juice. Set aside.
BOIL. In a medium pot, bring 1 c. of water to a boil. Once boiling, add corn and cover.
SIMMER. Bring back to a simmer and cook for about 4-5 minutes or until corn is cooked through.
BROWN. Drain water and return the corn to a pan and cook until a few pieces are a little browned/charred.
ADD. Add butter and the mayo-crema mixture and cook until combined.
DIVIDE & SERVE. Divide into cups and top with cotijja, chili powder and cilantro. Serve warm.
Corn: We used frozen corn, but when corn is in season you can cut the corn right off the cob to make this delicious dish. If you really want to add an extra layer of flavor, grill the corn on the cob, then cut the kernels off. Yum!
Mayo: You could substitute mayo for miracle whip or greek yogurt, but it will alter the taste and consistency of the recipe slightly.
Cheese: Feta cheese is a suitable substitute for cotija.
Making Ahead & Storing
Make ahead: 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.
Leftovers: Place any corn esquites leftovers in an airtight container. It can last in the fridge for 3-4 days. Reheat in the microwave or stovetop.
For More Mexican Sides, try:
- ¼ c mayonnaise
- 1/3 c Mexican Crema or sour cream
- garlic salt (with parsley flakes)
- 2 tsp lime juice
- 24 (two 12 oz bags) oz frozen corn
- 2 tbsp salted butter
- 1/2 c cotija cheese
- chili powder to taste
- cilantro for garnish
- 1 lime cut into wedges for garnish
- In a small bowl, combine mayo, crema, garlic salt and lime juice. Set aside.
- In a medium pot, bring 1 c. 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 corn is cooked through.
- Drain water and 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