Make Esquites from scratch! This Mexican Stree 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 tablespoon 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) fresh corn kernels
- 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)
- Cilantro (chopped, for topping)
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. Turn off the heat and transfer to a medium bowl. Add the corn and cook for about 5-6 minutes, then add in the water, epazote, and salt and boil for 15-20 minutes or until cooked.
- Make into a salad. Add the mayonnaise, cheese, lime juice, and cilantro. Top with chili powder or hot sauce, if desired. Serve!
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.