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
Units
Scale
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
