Esquites (Mexican Corn Salad)
Traditional dish · Mexican
A deconstructed version of elote, esquites is a warm corn salad made with kernels cut off the cob and mixed with a creamy, tangy dressing, chili powder, and cotija cheese. Often served in a cup.
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Ingredients
- Corn kernels4 cups (from 4-5 ears)
- Mayonnaise1/3 cup
- Lime1
- Cotija cheese1/3 cup, crumbled
- Chili powder1 tablespoon
- Cilantro2 tablespoons, chopped
- Butter or oil1 tablespoon
- Saltto taste
- Black pepperto taste
Steps
- 1
If using fresh corn, cut the kernels off the cob. If using frozen, thaw them.
- 2
Heat butter or oil in a large skillet over medium heat. Add the corn kernels and cook until tender and slightly browned, about 5-7 minutes.
- 3
In a bowl, whisk together mayonnaise, the juice of half a lime, and half of the chili powder. Season with salt and pepper.
- 4
Add the cooked corn to the mayonnaise mixture. Stir to combine.
- 5
Stir in most of the crumbled cotija cheese and chopped cilantro.
- 6
Serve warm, garnished with the remaining cotija cheese, cilantro, and a lime wedge.
