Esquites, or Mexican Street Corn Salad, is a vibrant dish that captures the essence of Mexican street food in every spoonful. Traditionally enjoyed under the bustling tents of local markets, esquites turns the classic elote into a spoonable delight that’s perfect for any gathering.
Roasted or grilled corn combines with a creamy, tangy dressing, punctuated by the crunch of jalapeños and the bright notes of fresh herbs. This salad is not just a side dish but a conversation starter, bringing people together with its bold flavors and textures.
Imagine the smoky scent of corn grilling as you stroll through a festive market; this is the experience esquites aims to replicate. The dish is versatile, perfect alongside a summer BBQ or as a hearty topping over tacos.
Each ingredient in this salad is chosen to stand out, yet harmonize with the others. From the creamy base to the zesty lime and cilantro, esquites is a celebration of flavor. It’s a simple dish, but with each ingredient playing a pivotal role, creating a balance between heat, sweet, and savory.
Esquites (Mexican Street Corn Salad)
Ingredients
- 4 ears of corn, enough to yield about 6 cups of kernels
- 1 tablespoon vegetable oil
- 1-2 jalapeño peppers, finely chopped (remove seeds for less heat)
- 2 cloves garlic, minced
- 1/2 cup fresh cilantro, chopped
- 1/4 cup fresh scallions, chopped
- 1/4 cup mayonnaise (mix with Mexican crema or sour cream for a lighter version)
- 1 tablespoon fresh lime juice (juice from 1 small lime)
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (adjust to taste or substitute with hot sauce)
- 3 tablespoons crumbled cotija cheese (or substitute with queso fresco)
- Salt, to taste (about ½ teaspoon)
Instructions
- Remove the corn kernels from the cobs.
- Heat vegetable oil in a large pan over medium-high heat. Add the corn and cook for 8-9 minutes, stirring occasionally, until the kernels brown and char slightly. Alternatively, grill the corn until charred, then slice off the kernels.
- Transfer the charred corn to a large mixing bowl.
- Add the chopped jalapeños, minced garlic, cilantro, scallions, mayonnaise, lime juice, cumin, and red pepper flakes to the bowl with the corn.
- Stir everything together until the corn is evenly coated and the salad is creamy.
- Season with salt and adjust seasoning as needed.
- Sprinkle extra cotija cheese and some fresh cilantro over the top before serving.
Serving Suggestions
Serve esquites as a side dish with grilled meats or seafood, or use it as a topping for nachos or tacos for an extra layer of flavor.
