Mexican Street Corn Salad (Esquites Recipe)
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!
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
How To Store & Reheat Esquites: store your Esquites without toppings in the refrigerator for up to 3 days then reheat it 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.
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
📷 DID YOU MAKE THIS RECIPE?! Tag @itsdamnspicy on Instagram and hashtag it #itsdamnspicy
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