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!
Prep Time20 minutes mins
Total Time20 minutes mins
Course: Side Dish
Cuisine: Mexican
Servings: 4
Author: Lil' Luna
- 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
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 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.
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.
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