Ready for a celebration in a cup? Esquites, Mexico’s beloved street corn salad, takes everything you adore about elote and layers it into a warm, creamy, flavor-packed bowl. Each bite is a symphony of sweet corn, punchy lime, creamy mayo, spicy chili, and the irresistible saltiness of Cotija—easy to make, even easier to devour!
Why You’ll Love This Recipe
- Authentic Street Food Vibes: Enjoy all the irresistible zesty, creamy, and spicy flavors of Mexican street corn right at home—no grill required!
- Ultra Fast & Easy: Esquites come together in just 20 minutes, with simple steps and no special equipment needed.
- Totally Customizable: Adapt it for vegetarian, vegan, or dairy-free diets in a snap, and adjust the heat to your taste.
- Crowd-Pleasing Snack or Side: These warm, tangy cups are impossible to resist at parties or as a weeknight treat.
Ingredients You’ll Need
One of the best things about esquites is how you don’t need a laundry list of fancy pantry items—just a handful of bold, fresh ingredients that work magic together. Every component adds its own burst of flavor, from sweetness and crunch to creaminess and spice.
- Unsalted butter or extra-virgin olive oil: Either brings just the right richness to sauté the corn and turn it golden and irresistible.
- Corn kernels: Freshly cut off the cob or straight from the freezer, corn is the star—choose sweet, plump kernels for best results.
- Fine salt: Essential for bringing out corn’s natural sweetness and balancing the other bold flavors.
- Garlic: Adds a savory depth that transforms each bite into something crave-worthy.
- Mayonnaise: The creamy backbone—if you’re not a mayo fan, don’t worry, there are easy swaps (see below).
- Finely chopped jalapeño (optional): Adds just the right kick for those who like a little zing.
- Lime juice: Fresh lime brightens everything up and is simply non-negotiable for that authentic esquites tang.
- Chili powder: Gives the dish its signature Mexican color and subtle heat.
- Cayenne pepper (optional): For the heat seekers who want an extra punch.
- Cotija cheese: This crumbly, salty cheese is what makes esquites feel like a true street snack—alternatives work in a pinch but Cotija is king.
- Cilantro: A shower of fresh herbs ties all the flavors together and adds gorgeous color.
Variations
The beauty of esquites is that you can easily make it your own. Whether you’re working with what’s in your fridge or catering to dietary needs, there’s a version for everyone—and each is just as craveable as the original.
- Dairy-Free: Use olive oil instead of butter and a light sprinkle of vegan Parmesan or just skip the cheese entirely—the corn still shines.
- Vegan: Swap in vegan mayo or tangy vegan sour cream, and top with your favorite plant-based cheese or skip it for a lighter bowl.
- No-Mayo: Greek yogurt or sour cream offer a tangy, creamy alternative for folks steering clear of mayo.
- Spicy Lovers: Add extra jalapeño, a dash more cayenne, or even a few dashes of your favorite hot sauce for real fireworks.
- Cheese Substitutes: Can’t find Cotija? Feta is a genius swap, or use finely grated Parmesan for a salty finish.
How to Make Esquites
Step 1: Sauté the Corn
Start by melting the butter (or olive oil) in a large skillet over medium heat—a cast iron pan works wonders for that golden, caramelized edge. Toss in your corn and salt, and let it cook undisturbed between stirs so you get a little char and color. You’re aiming for golden, tender corn with irresistible toasty bits, about 5–8 minutes.
Step 2: Infuse with Garlic
Add your minced garlic to the skillet and cook for just 30 seconds, stirring gently—just until the aroma whooshes up to let you know it’s magic time. Pull the skillet off the heat so nothing burns, and let everything cool for a few minutes.
Step 3: Mix in the Good Stuff
Once your corn mixture isn’t piping hot, transfer it into a mixing bowl. Add the mayo, jalapeño (if using), lime juice, chili powder, cayenne, Cotija, and fresh cilantro. Stir everything together until the kernels are creamy, luscious, and flecked with color and cheese. Season with an extra pinch of salt if it needs a boost.
Step 4: Garnish and Serve
Spoon the esquites into small cups or bowls, then crown each serving with another sprinkle of Cotija and chili powder, plus a bright wedge of lime. Esquites is best served warm, when all those flavors are mingling and the cheese is just melty at the edges.
Pro Tips for Making Esquites
- Golden Perfection: Let the corn sit still in the pan a minute or two before stirring so it gets beautifully caramelized edges—that’s where all the flavor lives.
- Don’t Rush the Cool: If you toss mayo and cheese into piping hot corn, they’ll melt too much—letting everything cool just a bit means a dreamier, creamier texture.
- Fresh Lime Only: Bottled juice just doesn’t compare—squeeze your own limes for a vibrant, fresh tang that makes esquites sing.
- The Cotija Trick: Crumble Cotija finely for the best coverage; if subsituting, choose feta or Parmesan and use a light touch—they’re saltier!
How to Serve Esquites
Garnishes
The final touch is all about color and zing—a wedge of lime, a dusting of chili powder, a flourish of Cotija, and a sprinkle of fresh cilantro give esquites that festive look and irresistible finish. Don’t be shy with those garnishes, they transform every bite!
Side Dishes
Esquites pairs beautifully with anything from tacos and grilled meats to roasted veggies or a light salad. It’s the perfect vibrant side for family dinners, BBQs, or a Mexican-inspired spread (and honestly, it steals the show).
Creative Ways to Present
Try spooning esquites into small mason jars or decorative cups for parties, or serve on a big platter so everyone can scoop their own. For a twist, top tostadas with a generous scoop—or set up a DIY toppings bar with extra lime, cheese, and hot sauce for a build-your-own esquites station!
Make Ahead and Storage
Storing Leftovers
Esquites keeps like a dream—simply pop leftovers into an airtight container and store in the fridge for up to 4 days. The flavors meld even more overnight, making for unbeatable snacking the next day.
Freezing
While esquites is best enjoyed fresh, you can freeze just the sautéed corn portion before mixing in the mayo and cheese. Reheat, then stir in the creamy elements and garnishes just before serving for the best texture and flavor.
Reheating
Warm leftover esquites gently on the stove or in the microwave, stirring frequently so it heats evenly—just until warm, not piping hot. Add a splash more lime or a sprinkle of cheese to freshen it up before serving again.
FAQs
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Can I use canned corn for esquites?
Yes! If that’s what you have on hand, rinse and drain canned corn well, then sauté as directed—just know the corn might be a bit softer and less sweet than fresh or frozen, but it will still taste fantastic.
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What can I substitute for Cotija cheese?
Feta is a great stand-in and brings a similar salty tang, while finely grated Parmesan works in a pinch—just use a little less, as it’s more intense in flavor than Cotija.
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How spicy is traditional esquites?
Classic esquites have a gentle warmth, but the beauty is in customizing: add as much or as little chilies and cayenne as you like. If you’re heat-averse, skip the jalapeño entirely—or double up if you love a fiery kick!
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Can I make esquites ahead for a party?
Absolutely—prep all the components ahead, then mix together just before serving for the freshest flavor. If serving buffet style, keep the garnishes on the side for guests to customize their cups.
Final Thoughts
There’s just something about a cup of esquites—warm, creamy, and exploding with flavor—that brings people together, spoonful after spoonful. If you’ve never tried it homemade, don’t wait another day; give yourself (and your lucky eaters) a taste of pure Mexican joy. I can’t wait to hear how it disappears at your table!
Print
Esquites Recipe
- Prep Time: 11 minutes
- Cook Time: 9 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Pan-frying
- Cuisine: Mexican
- Diet: Vegetarian
Description
Esquites is a delicious Mexican street corn salad that’s bursting with flavors of lime, chili, and cheese. This easy-to-make dish is perfect for a quick snack or a side dish for any meal.
Ingredients
Main Ingredients:
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 3 1/2 cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
- 1/2 teaspoon fine salt
- 2 medium cloves garlic, pressed or minced
Dressing:
- 1/4 cup mayonnaise*
- 1 medium finely chopped jalapeño, optional
- 1 tablespoon lime juice, plus extra lime wedges for garnish
- 1 teaspoon chili powder, plus more for sprinkling
- Pinch of cayenne pepper (optional, for extra heat)
- 1/4 cup finely grated Cotija cheese**, plus more for sprinkling
- 1/4 cup finely chopped cilantro
Instructions
- Melt the Butter: In a large skillet, melt the butter over medium heat. Add the corn and salt, cook until golden, about 5-8 minutes.
- Add Garlic: Add garlic, cook for 30 seconds, then remove from heat. Let cool slightly.
- Mix Ingredients: Transfer corn to a bowl, add mayonnaise, jalapeño, lime juice, chili powder, cayenne, cheese, and cilantro. Mix well.
- Serve: Divide into cups, garnish with lime, cheese, and chili powder. Enjoy!
Notes
- Recipe adapted from my elote recipe.
- *Mayonnaise alternatives: Mayonnaise yields the best flavor. If you prefer an alternative, sour cream or plain Greek yogurt will do.
- **Where to find Cotija cheese: Look for Cotija in well-stocked grocery stores or Mexican specialty shops. If unavailable, use feta or Parmesan.
- Make it dairy-free: Use olive oil and vegan Parmesan to replace Cotija. Omit the cheese for a vegan option.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 5g
- Sodium: 370mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
