Ultimate Esquites Recipe (Mexican Street Corn Salad)
Esquites, also known as elote en vaso or Mexican street corn salad, is a creamy, tangy, and savory street food favorite that’s incredibly easy to make at home. This quick recipe combines fresh corn with a rich, flavorful sauce for the perfect snack or side dish.
Print Share on Twitter Share on FacebookServings: 4 servings
Calories: 231kcal
Equipment
- Large skillet
- Sharp knife (for cutting corn kernels off the cob)
- Cutting board
- Medium mixing bowl
- Wooden spoon or spatula
- Citrus juicer (optional, for fresh lime juice)
- Measuring cups and spoons
Ingredients
- 4 tablespoons unsalted butter
- 2 cups fresh corn kernels from about 4 medium ears of corn
- 2 cloves garlic minced
- 1 jalapeño pepper minced (seeds removed for less heat, optional)
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese plus extra for garnish
- 2 tablespoons chopped cilantro
- ½ teaspoon fine salt
- 2 tablespoons lime juice about 1 lime
- Chili powder to taste
- 1 teaspoon paprika optional
- 1 teaspoon chili lime seasoning optional
- Lime wedges for garnish
Instructions
- Cook the Corn
- Heat a large skillet over medium-high heat. Add the butter and allow it to melt. Add the fresh corn kernels, minced garlic, and jalapeño to the skillet. Cook for about 5 minutes, stirring occasionally, until the corn is tender and slightly golden. Remove from heat and transfer to a medium mixing bowl.
- Mix the Salad
- To the cooked corn, add the mayonnaise, cotija cheese, chopped cilantro, salt, and lime juice. Mix well until fully combined. If desired, add paprika, chili lime seasoning, or additional chili powder to taste. Adjust the salt and mayonnaise levels to suit your preference.
- Season and Garnish
- Taste the esquites and adjust the spice levels with more chili powder or cayenne if you like it extra spicy. Serve in individual cups or bowls, garnished with an extra sprinkle of cotija cheese, a dash of chili powder, and a wedge of lime.
- Serve Immediately
- Esquites are best enjoyed fresh and warm, though they can be served at room temperature. Perfect as a snack, appetizer, or side dish for any meal.
Video
Notes
Expert Tips
- Adjust the Heat Level: Customize the spice by leaving the seeds in the jalapeño or swapping it for serrano peppers for a hotter kick.
- Smoky Flavor: Grill the corn on the cob first for a smoky, charred flavor. Once grilled, slice the kernels off the cob and proceed with the recipe.
- Cilantro Alternative: Not a fan of cilantro? Omit it entirely or substitute with chopped parsley for a fresh twist.
- DIY Garnish Bar: Serve chili powder, lime wedges, and extra cheese on the side so guests can customize their own portions.
- Storage: While esquites are best fresh, leftovers can be refrigerated for up to 2 days. Reheat gently on the stove or in the microwave.
Nutrition
Serving: 1serving | Calories: 231kcal | Carbohydrates: 17g | Protein: 4g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 41mg | Sodium: 527mg | Potassium: 261mg | Fiber: 2g | Sugar: 6g | Vitamin A: 1091IU | Vitamin C: 12mg | Calcium: 56mg | Iron: 1mg
Nutrition Disclaimer
The Chef Marcy is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.