Make Esquites from scratch! This Mexican Street Street Corn Salad is spicy, sweet & tangy! Perfect as a quick snack or a side dish for parties, bbqs, or weeknight dinners. Ready in under 30 minutes!
Mexican Street Corn Salad (Esquites Recipe)
I’m dropping a major summer dish: Mexican Street Corn Salad, also known as “Esquites” or “Elote en Vaso” in Spanish (which means “corn in a cup”).
This dish is basically an “Elote” (corn on the cob with pretty much the same ingredients as this recipe) served in a cup with a spoon so you can eat it way more easily. Mess-free. I’m here for it.
This is a great summer side dish for weeknights or even bbqs and parties. It’s ready in under 30 minutes, zesty, delicious and refreshing – perfect, right?
Ingredients
Butter for sautéing the veggies. You can also use a neutral-flavored oil such as vegetable, sunflower or canola but I like using butter because it provides more flavor.
Onion. Both red and white work, I usually use what I have on hand.
Garlic for flavor.
Corn. I usually stick to canned corn for this recipe because it’s quicker but you can also use fresh or frozen (I will provide further instructions for those in the recipe card down below).
Epazote. This is optional. Epazote is a leafy aromatic herb with a pretty pungent taste and notes of oregano, anise, citrus, and mint.
Salt and pepper.
Mayonnaise for serving, you want your corn kernels nice and coated with mayo, sort of like adding dressing to a salad.
Cotija cheese. You want to crumble it and add it as topping. Alternatively, you can use feta cheese.
Lime juice for topping. Lemon also works but I recommend lime if possible.
Chili powder or hot sauce, optional, for extra heat.
How to make Esquites
You’ll find the full recipe + ingredients in the recipe card down below, this is a quick recap:
STEP ONE: Cook the corn. Add the butter in a skillet over medium heat. Once the butter has melted, add in the onions, garlic, and corn and saute until fragrant (about 5 minutes). Turn off the heat and transfer to a medium bowl.
STEP TWO: Make into a salad. Add the mayonnaise, cheese, and lime juice. Top with chili powder or hot sauce, if desired. Serve!
Is Esquites served hot or cold?
Esquites is supposed to be served hot!
Can you reheat Esquites?
You can reheat Esquites in the microwave or in a skillet with 1/2 tbsp of butter.
Do not reheat Esquites topped with mayo, hot sauce, cheese, or other toppings as the mayonnaise may separate and the cheese will melt!
I recommend storing your Esquites without toppings and add-ins in the refrigerator for up to 3 days then reheat it in the microwave or in a skillet.
HAPPY COOKING LOVES!! I hope you’ll love this easy Mexican Street Corn Off the Cob / Esquites Recipe as much as I do!
PS: Please leave a comment and/or give this recipe a rating ⭐️ if you make it! Your comments make my day!! You can also tag me on Instagram @itsdamnspicy 🌈💘
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Mexican Street Corn Salad (Esquites Recipe)
Ingredients
For the Corn
- 1 tbsp (15 g) unsalted butter
- 1/2 medium onion (white or red) (minced)
- 2 cloves garlic (minced)
- 2 cups (330 g) corn kernels (fresh or canned)
- Epazote (optional)
- Salt and pepper
For Topping
- 1/2 cup (115 g) mayonnaise
- 1/2 cup (75 g) crumbled Cotija cheese (or Feta cheese)
- Freshly squeezed lime juice (to taste)
- Chile powder or hot sauce (optional, to taste)
Instructions
- Cook the corn. Add the butter in a skillet over medium heat. Once the butter has melted, add in the onions, garlic, and corn and saute until fragrant (about 5 minutes). Turn off the heat and transfer to a medium bowl.
- Make into a salad. Add the mayonnaise, cheese, and lime juice. Top with chili powder or hot sauce, if desired. Serve!
Notes
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
Jennifer says
Definitely a recipe I’ll be keeping at the top of my list, so good! You cannot make too much. Double it and you wont be sorry.
Jaimie says
Just made this and it was delicious. Big hit with everyone.
Elizabeth says
I made this as a side dish, super simple and tasty meal. It came out better than any street corn salad I have ever had.