Esquites Mexican Street Corn Salad

Esquites, also known as Mexican street corn salad or glass cornis a staple of regional street food culture. It is appreciated for its perfect balance of sweet, salty and sour notes. This deconstructed version of elote features fresh corn sautéed with onion, serrano pepper, garlic and traditional spices. Finished with chili-lime juice mayonnaise and crumbled cotija cheese. It offers a sophisticated way to serve these classic flavors in a versatile bowl format. A favorite recipe here since 2018.

A street food classic

Authentic esquites, translated as grilled corn, are also known as vasito de elotes (corn in a cup). Traditionally sold by street vendors at market stalls and small stores throughout Mexico. This snack or side dish is a portable favorite designed for convenience without sacrificing flavor.

This Mexican Corn is similar to my Calabacitas (Mexican Grilled Corn and Squash Salad). Although this dish is topped with a tangy sauce and citrus vinaigrette, both recipes highlight the vibrant, seasonal flavors of roasted corn and regional spices.

Seasonal Entertainment

As Cinco de Mayo approaches, these flavors are especially relevant. This cultural celebration is an important event in the southwestern states, making Esquites a natural addition to any holiday menu. For those hosting a get-together, this recipe makes a standout side dish among other regional favorites.

Complex flavor profiles

This salad relies on layers of distinct flavors. The initial sweetness of the corn pairs with the creamy, spicy mayonnaise. While the heat of the serrano pepper gradually increases. Because the mayonnaise and salty cotija cheese act as cooling agents, the serrano provides a manageable heat that doesn’t overwhelm the palate.

Preparation and ingredients

The process involves sautéing fresh corn in a large skillet with diced onions, serrano peppers and garlic. A specific blend of spices like ground coriander, Mexican oregano, and sweet chili powder is added. Once the corn is tender and lightly charred, the mixture is finished with a chili-lime mayonnaise dressing and a generous topping of cotija cheese. This method ensures that each bite is evenly seasoned and balanced. More details in the recipe card instructions.

Advice: Use caution when popping fresh corn, keep the temperature at the lower end of medium. Moisture from the kernels can cause them to burst or crackle in hot oil and butter. Keep the corn moving in the pan and consider using a splatter guard to stay safe while getting that perfect char char.

Alternatively, you can grill the corn on the cob before removing the kernels for a deeper, smoky flavor. Once the charred kernels are cut from the cob, they can be added to the pan with the rest of the ingredients to finish the dish.

Ingredient Substitutions

Although traditional ingredients provide the most authentic taste, this recipe is adaptable.

• Cheese: If cotija cheese is not available, feta is a great substitute because of its crumbly texture and salt content.
• Heat: You can replace the serrano pepper with jalapeño pepper, which is a little spicier.
• But: Although fresh corn kernels are preferred (for the best flavor), high-quality frozen or canned corn works well; just make sure it’s dried well before putting it in the pan to get the necessary toasted finish.

Fun fact

Traditional Mexican corn is actually starchier and less sweet than hybrid varieties of sweet corn common in the United States. This robust, earthy profile provides the perfect canvas for bold seasonings and creamy vinaigrettes.

Store leftovers

Esquites are best enjoyed fresh, but leftovers can be stored in an airtight container in the refrigerator for up to three days. When reheating, use a skillet over medium heat to maintain the texture of the corn rather than microwaving, which can make the kernels rubbery.

If you plan to have leftovers, consider storing the popped corn and chili-lime mayonnaise separately. This keeps the dressing from thinning and ensures the corn stays crisp when you’re ready to serve it again.

Presentation suggestions

Esquites are a versatile dish that pairs well with various Mexican-inspired dishes. You can serve it on its own or use it as a vibrant topping to add texture and flavor to other favorite dishes.

• Main dish garnishes: Pour corn over tacos, as an accompaniment to grilled taquitos or fajita bowls to add a creamy, charred element.
• Salads and bases: Use it as a hearty addition to a Tostada salad for added crunch and spice.
• Appetizers: For a simpler presentation, serve it hot in a bowl with a pile of crispy tortilla chips for dipping.

Esquites Mexican Street Corn Salad

Janette

Fresh corn sautéed with onions and serrano peppers in a flavorful broth, topped with tangy chili-lime mayonnaise and crumbled cotija cheese.

Preparation time: 10 minutes minutes

Cooking time: 10 minutes minutes

Total duration: 20 minutes minutes

Servings: 4

Prepare the corn:

• If using fresh cobs, stand them upright in a large bowl and use a sharp knife to cut the kernels from top to bottom.

• Stir in garlic, salt, pepper, coriander and oregano. Cook for a minute until fragrant.

• Pour in the vegetable broth. Simmer until the corn is tender and the liquid has almost completely reduced (about 8 to 10 minutes).

Mix the mayonnaise:

• While the corn is simmering, whisk together the mayonnaise, lime juice, chili powder, and salt in a small bowl.

• Pour the hot corn into cups or small bowls. Top with a dollop of the mayonnaise mixture, a generous sprinkle of cheese and a lime wedge.

Portion: 1cup, Calories: 236kilocalories, Carbohydrates: 28g, Protein: 5g, Fat: 14g, Saturated fat: 2g, Polyunsaturated fats: 11g, Cholesterol: 6mg, Sodium: 927mg, Fiber: 4g, Sugar: 7g