Esquites

Esquites, also known as Mexican street corn salad, is an ode to sweet, fresh summer corn, but with a zesty kick! All of the spicy, toasty, tangy flavors of Mexican street corn come together perfectly in this easy-to-serve corn recipe. Serve esquites with brisket tacos, grilled chicken, or fish tacos, and an obligatory round of Marg-a-Ree-tas, of course. Just don't forget to whip up some nostalgic choco tacos or churros for a sweet ending to this Mexican-inspired meal.

What is esquites?

The star of this delicious dish is the juicy charred corn, but it's the creamy dressing that takes it to the next level. The dressing is made of mayonnaise, sour cream, lime zest and juice, chili powder, green onion, Cotija cheese, and cilantro. A little garlic and poblano pepper that are charred with the corn bring even more depth of flavor.

What is the difference between elote and esquites?

Mexican street corn or elote, the Spanish word for corn on the cob, can be found at street vendors all over Mexico and even in the United States. These grilled cobs, sometimes served on a stick, are slathered with mayonnaise, chili powder, Cotija cheese, cilantro, and a generous squeeze of lime. For those who want all that mouthwatering flavor without the mess, this esquites recipe is just the thing. Sometimes known as elote en vaso (corn on the cob in a cup), esquites are essentially elote in a bowl. This recipe calls for adding some sour cream, poblano pepper, scallions, and garlic to the mix for a bright, flavorful salad. 

Is esquites spicy?

It's zesty and flavorful, but esquites isn't especially spicy. This recipe calls for using poblano peppers, which are a mild type of hot pepper,, so you don't have to worry about overwhelming heat. If you want to spice things up, swap the poblanos for jalapeño peppers or serrano chiles!

What is the best way to cut corn off the cob?

Place a wet paper towel underneath a cutting board to prevent it from wiggling around. Place the shucked ear of corn upright, with the pointed end facing up. Carefully slice downwards. If you have a Bundt pan, place the flat end of the corn into the center of the pan and allow the corn kernels to fall into the pan as you slice. 

Can you make esquites with frozen corn?

Esquites are the perfect dish to celebrate gorgeous, juicy summertime corn. If the mood strikes in the winter (and it will), frozen corn can be substituted. This recipe calls for eight ears of corn that yield a little over six cups of kernels. Snag three (10-ounce) bags from the freezer section and that should be plenty!

What is a good substitute for Cotija cheese?

Lately, grocery store chains have been stepping up and stocking more and more international foods, but if this salty, crumbly cheese is not available at your local supermarket and there’s not a Latin foods store nearby, you can still make esquites! Just use crumbled Italian pecorino romano or Greek feta instead.

Can esquites be made ahead of time?

The beauty of this dish is that it can be served hot, warm, room temperature, or cold. It's just as good fresh from a ripping hot pan as it is chilled from a picnic cooler. This salad can be made up to 24 hours ahead. For an extra fresh salad, keep the cilantro on the side until serving and finish it with an extra squeeze of lime.