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)
So if you’ve ever been to Mexico, you probably got Esquites from a street vendor & if you didn’t, you missed out because Mexican Street Corn salad is it.
It’s spicy, sweet, tangy… it truly has it all but it’s quick & so easy to make which is why it’s a great street food!
What is Esquites?
Esquites is also known as “Elote In A Cup” or “Elote En Vaso” or even “Corn In A Cup” .
And that’s basically what Esquites are: Elotes served in a cup with a spoon so you can mix all the ingredients together creating a corn salad that you can easily eat it with your spoon. Mess-free. I’m here for it.
What’s the difference between Elotes and Esquites?
Confused?
An Elote is grilled corn on the cob & it’s served on a stick.
Esquites is basically corn removed from the cob & served in a cup with other ingredients and it’s also referred to as Mexican Street Corn Salad.
This is an Esquites recipe so that’s what we’re going to be making today 🙂
What is Esquites made with?
Esquites aka Mexican Street Corn Salad are made with corn, sauteed in butter with onions, pequin chiles, epazote (a strong-flavored herb that tastes a bit like a mix of oregano, anise, citrus & mint) and, of course, salt.
The sauteed corn is served hot in a cup and it’s topped with lime or lemon juice, chili powder, crumbled Cotija cheese o Queso Fresco & mayonnaise. Some people also like to add hot sauce on top!
What kind of corn should I use to make Esquites?
You can make Esquites with fresh corn, canned corn or frozen corn but street vendors tend to use mature corn (did you know this?).
Fresh corn is definitely your best option (it’s yummier + healthier) but it requires a bit more time because you’ll have to first boil the corn to cook it & then sautee it. This may take up to 20 minutes. Frozen corn will work too but you’ll have to cook it, just like fresh corn.
So if you’re in a rush or you can’t find fresh corn (me), go ahead & cheat and use canned corn instead: because canned corn is basically pre-cooked corn, this dish will come together in under 10 minutes. You’ll simply have to sautee the corn instead of actually cooking it.
Life hack.
What kind of cheese should i use?
Cotija or Queso Fresco are great options but they’re not the same thing!
Cotija cheese is salty & bold, kinda like Feta cheese, so if you like salty & fun I would recommend using Cotija.
But keep in mind that the flavor of Cotija will vary depending on how it was made. Aged Cotija is hard & salty, it’s pretty strong so don’t add to much to your corn salad! Younger Cotija is softer & a bit milder.
If you like it mild MILD, I would recommend using Queso Fresco ⏤ can’t go wrong with that!
If you can’t get your hands on any of these, Feta cheese will work too!
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, it won’t work! So store your Esquites without toppings in the refrigerator for up to 3 days then reheat it in the microwave or in a skillet.
Ingredients for Esquites
You’ll find all the measurements in the recipe card down below but this is what you’ll need:
- Butter
- Onions
- Garlic
- Chiles de arbol
- Corn kernels (fresh, frozen or canned)
- Water
- Epazote (optional but recommended for a more authentic flavor)
- Salt
- Mayonnaise
- Cotija cheese, Queso Fresco or Feta cheese
- Lime or lemon juice
- Chili powder
How to make Esquites with fresh or frozen corn
You’ll find the full recipe + ingredients in the recipe card down below but this is what to expect:
- Melt the butter in a skillet over medium heat, sautee the onions, garlic, and chiles until fragrant.
- Add the fresh or frozen corn and sautee then pour in the water and add the epazote (if using). Cook until the kernels are nice & soft.
- Serve and top with mayo, cheese, lime juice & chile powder or hot sauce.
How to make Esquites with canned corn
You’ll find the full recipe + ingredients in the recipe card down below but this is what to expect:
- Melt the butter in a skillet over medium heat, sautee the onions, garlic, and chiles until fragrant.
- Add the canned corn, season with salt and sautee until fragrant.
- Serve and top with mayo, cheese, lime juice & chile powder or hot sauce.
How can I Make Vegan Esquites?
Use oil to sautee the corn and vegan mayo and a salty & bold vegan cheese to top your Vegan Esquites!
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
- 2 tbsp unsalted butter
- 1/2 medium onion (white or red) minced
- 1-2 cloves garlic minced
- 2 chiles de arbol
- 4 cups corn kernels* fresh, frozen or canned
- 3 cups water for fresh or frozen corn only, leave this out if you're using canned corn
- Epazote optional
- Salt to taste
For Topping
- 1/2 cup mayonnaise
- 1/2 cup crumbled Cotija cheese or Queso Fresco or Feta cheese
- Freshly squeezed lime juice to taste
- Chile powder or hot sauce to taste
Instructions
- In a large skillet over medium heat, melt the butter until hot and sizzling. When sizzling, add the onion, garlic, and chiles and sautee until soft and fragrant.
- If using fresh or frozen corn: add the corn and cook for 5-6 minutes, then pour in the water, add the epazote (if using) and season with salt. Cook for 20-30 minutes or until the kernels are nice and soft.If using canned corn: add the corn, season with salt and sautee for 6-7 minutes or until fragrant.
- Remove from the skillet, serve in cups or in a large serving platter and top with mayonnaise, cheese, lime juice and chile powder or hot sauce. Serve hot!
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.