Esquites

Esquites is a tasty corn salad topped with chili 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!

esquites = Mexican Street Corn Cups

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 are essentially the same grilled or boiled corn, but removed from the cob, served in a cup, and eaten with a spoon. In fact, esquites are sometimes called “elote en vaso” or “corn in a cup”.

Making esquites is a great way to use up fully grilled leftover elotes.

This popular Mexican snack is made from corn mixed with creamy mayo, freshly crumbled cotija cheese or queso fresco, lime juice, and chili powder. The crema and mayo add a tasty creamy element that brings it all together.

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!

How to Make Esquites

SAUCE. In a small bowl, combine mayo, crema, garlic salt, and lime juice. Set aside.

CORN. In a medium pot, bring 1 cup of water to a boil. Once boiling, add the corn and cover.

Bring back to a simmer and cook for about 4-5 minutes or until the corn is cooked through. Drain water and return the corn kernels to the skillet and cook until a few pieces are a little browned/charred.

MIX + 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.

Elote in a cup is often served warm but can be served chilled. It just depends on your preference.

Variations

Since this esquites recipe is served in a cup you can play around with the ingredients a little more than you can when you’re serving Elote.

• add lime wedges to each cup
• diced avocado
• green onions
• spice it up with jalapeños or serrano peppers

Really that is what makes cooking the best – taking a delicious recipe and making it your own.

Ingredient Tips

Corn. We used frozen corn, but when corn is in season you can cut fresh corn right off the cob to make this delicious dish.

• To add an extra layer of flavor, grill the corn on the cob, then cut the kernels off the ears of corn. In this case, you would skip step 2. Toss the grilled corn kernels with the warm mayo mixture and continue with step 5.
• In a pinch, use canned corn. Drain and cook according to the recipe.
• To use corn cobs to make this dish note that 2 medium ears of corn can yield about 2 cups of corn kernels which is about 5 oz.

Mayo. 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. You can also use Mexican queso fresco.

Storing suggestions

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 esquites leftovers in an airtight container. It can last in the fridge for 3-4 days.

Reheat in the microwave or stovetop until warm.

Recipe FAQ

For More Mexican Sides, try:

• Spanish Rice
• Jalapeno Cornbread
• Refried Beans
• Guacamole
• Homemade Tortillas