if you like elotes you will LOVE esquites!

Esquites (Mexican street corn salad) is the best thing to happen to corn!

I do love corn – if you know me then YOU KNOW!

This was bound to happen – I just wish it had happened sooner.

I tried my very first Mexican street corn – “elotes” – about 10 years ago at a launch party for chef Ivy Stark’s latest book. And I. Was. Hooked.

You all know how much I love my corn. And this was corn that was roasted, slathered in mayo, sprinkled with lime juice and coated in cheese.

I mean…..

So I made it myself. And then I turned it into a popsicle. And put it on a pizza. And now I’m sharing what is possibly my favorite way to eat it.

As I do.

what is esquites?

I first had “esquites” at one of my favorite NYC eateries, and thought, “Why isn’t street corn ALWAYS served this way?”. Because it is exactly like elotes, but the corn is taken off the cob after it’s cooked, and tossed in a bowl with the rest of the ingredients. This makes the dish much neater and easier to eat. And also much more dangerously easy to consume in vast quantities.

what ingredients do you need?

In addition to being delicious, this recipe has a beautifully short ingredient list:

corn
mayonnaise
fresh lime juice
paprika and/or cayenne pepper
cotija cheese
cilantro

how do you make esquites?

In addition to being delicious, with a beautifully short ingredient list, Mexican corn salad could not be easier to make! Simply char the corn on the grill and remove the kernels. Toss with a mixture of mayo, lime juice, cotija cheese and either paprika and/or cayenne. Garnish with more cotija and a sprinkle of chopped cilantro and serve!

frequently asked questions!

This is hands down one of my favorite corn recipes and I’d love to know if you try it!

Esquites (Mexican Street Corn Salad)!

sherisilver

The best way to eat street corn? With a fork, of course!

5 from 2 votes

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Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Course Salad

Servings 4

Calories 200 kcal

Ingredients

  

1x2x3x

• 4 ears of corn, husked
• 3 tablespoons mayonnaise
• 2 tablespoons fresh lime juice
• pinch each paprika and cayenne pepper, or to taste
• 1/2 cup crumbled cotija cheese, plus extra for sprinkling
• 2 tablespoons chopped cilantro, plus extra for sprinkling
• lime wedges, for serving

Instructions

 

• Cook the corn on the grill over medium-high heat, turning till charred on all sides (about 8 – 10 minutes). Let sit till cool enough to handle and cut off the kernels.
• In a medium serving bowl mix the mayonnaise, lime juice, paprika and cayenne (if using), 1/2 cup crumbled Cotija and 2 tablespoons chopped cilantro. Add the corn kernels and stir till evenly coated. Season with salt and pepper and top with additional Cotija and cilantro. Serve warm, cold or at room temperature, along with lime wedges.

Notes

1. Frozen corn can be substituted for fresh - you'll need 3 cups. Saute with some butter or olive oil in a skillet till toasty and browned.
2. Chili powder can be used in place of cayenne pepper.
3. Looking for ribs? These and these are my faves!

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 18gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 21mgSodium: 294mgPotassium: 267mgFiber: 2gSugar: 6gVitamin A: 271IUVitamin C: 8mgCalcium: 96mgIron: 1mg

Keywords corn, elotes, esquites, mexican street corn, salad

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About the author

Sheri Silver

Sheri Silver is a New York-based food photographer and recipe developer who has been cooking and baking for over 30 years. She works with brands, authors and restaurants to create recipes that are as beautiful as they are foolproof - and every recipe on this blog has been made, tweaked and eaten in her own kitchen.