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Esquites corn salad in a cup with cheese and chili
Spicy Mexican corn salad cup

Mexican Corn Salad (Esquites)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Side Dishes
Imagine Mexico City streets at night: the scent of roasted corn and smoke. Esquites is the cup-served sibling of elote. The name comes from Nahuatl 'izquitl' (toasted corn). It's a texture play: crunchy sweet corn, salty cheese, creamy sauce, and tangy lime.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 280 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Chef's knife
  • Skillet
  • Spatula

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Cut kernels off the cob.

Tip: Place cob in a bundt pan hole to catch kernels.
2 ✓

Sauté corn in butter for 10-15 mins until golden brown.

Tip: Caramelization adds flavor.
3 ✓

Cool slightly. Mix mayo, sour cream, lime juice, and salt.

Tip: Prevents sauce from separating.
4 ✓

Toss corn with dressing.

Tip: Aim for a creamy coating.
5 ✓

Top with cheese, chili, and cilantro.

Tip: Cheese and acid enhance sweetness.

Recipe FAQ

Canned corn?
Yes, but drain and fry well to remove the 'tinny' taste.
Too sour?
Balance with a pinch of sugar.

Ingredients

  • 4 ears Fresh Sweet Corn (or 14 oz frozen)
  • 3 tbsp Mayonnaise
  • 2 tbsp Sour Cream
  • 1/2 cup Cotija or Feta Cheese (crumbled)
  • 1 whole Lime
  • 1 tsp Chili Powder (Ancho)
  • 1 pinch Salt
  • 1 bunch Fresh Cilantro
  • 1 tbsp Butter