Esquites is a creamy, flavorful Mexican street corn salad with the perfect balance of smoky and tangy flavors that’s easy to make at home.
If you love Elote, aka grilled corn smothered in creamy cheese and mayo, you are going to love this easier, less messy version. This Mexican Dish is just as delicious and can be made year-round, no grill required.
Sabrina’s Esquites Recipes
Move over Refried Beans and Rice, this quick and easy dish is sure to be your new favorite side for all your classic Mexican dishes. Esquites is a popular street food recipe that is very similar to elote. With no chopping, or long cooking times, you can have this creamy, yummy, and smoky corn salad ready in about 15 minutes from start to finish. I’ve listed variations below the recipe card so you can make this with your own spin.
Recipe Card
Ingredients
- 2 tablespoons unsalted butter
- 6 cups sweet corn , frozen and thawed or fresh
- 1 teaspoon kosher salt
- 2 teaspoons chili powder
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 cup cotija cheese , crumbled
- 1 lime , juiced and zested
- 1/4 cup cilantro , chopped
- 2 teaspoons chili powder
Instructions
- Add butter to a large heavy skillet on high heat.
- Add the corn, salt, and chili powder and cook for 2-3 minutes until lightly crispy on the edges.
- Add the cooked corn, mayonnaise, sour cream, lime juice and zest and cilantro to a large bowl and mix well.
- Top with cotija cheese and additional chili powder for garnish (if desired).
Nutrition
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Chef’s Note
You can use fresh corn instead of frozen corn. You’ll want to remove it from the cob and rinse well to remove the silky threads. Although it takes extra time, I also sometimes like to grill the cobs first to get them even more flavorful.
Table of contents
Can this be made ahead of time?
Yes, simply prepare and store in an airtight container in the refrigerator for up to 4 days. When ready to serve, reheat on the stove or serve it cold. You may want to add the fresh cilantro right before serving so it doesn’t wilt or overpower the other flavors as it sits overnight.
How to Store
- Store: Because of the mayonnaise, don’t leave out at room temperature for more than 2 hours. To store, place in an airtight container once it’s cooled, and store in the refrigerator for up to 3 days.
- Reheat: It is best to heat it in a sauté pan on the stove until the corn is hot and crispy. If it’s too dry, you can add a bit of mayonnaise or sour cream to make it creamy again.
- Freeze: It’s not recommended to freeze this dish because of the mayo and sour cream based dressing. The texture will feel and taste off after thawing.
Variations
- Spicy: Give an extra spicy kick with finely diced fresh jalapeño peppers, or super spicy serrano pepper. You can also add a dash of cayenne pepper, hot sauce, green chiles, or a spicier blend of chili powder.
- Cheesy: Add a grated creamy cheese, such as queso fresco or Monterey Jack, to the mixture in the pan and stir constantly while it melts, creating a cheesy sauce.
- Mexican Corn Salad: Heat a can of black beans (that have been rinsed and drained) and add to the corn in the skillet. Toss everything together as usual and served topped with Grilled Cilantro Lime Shrimp or Grilled Chicken.
- Sweet and Savory: A little sweetness pairs perfectly with the tangy and salty flavors. Cook the corn with a tablespoon of honey or brown sugar for a sweeter, caramelized corn salad.
- Additional Flavors: Saute the corn with fresh garlic or onion, onion powder, or garlic powder. Use lemon juice instead of lime, or do a combination of both. Add chipotle powder or smoked paprika for a smoky flavor.
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