Zesty, savory, and spicy, this popular street food dish brings the lively flavors of Mexico right to your own kitchen!
One of the things that I loved most about living in Los Angeles was the amazing food scene. From iconic sushi restaurants like Nobu to swanky Hollywood establishments like Musso & Frank’s, there was no shortage of options when looking for a great meal. But the cuisine I miss the most? The incredible Mexican food that you can find all throughout the city.
Whether ordering street tacos from a food truck or enjoying a more formal dinner, there was one dish I always ordered—esquites. Warm, succulent corn kernels coated with a creamy, zesty dressing and topped with crumbled, salty cotija cheese—it’s an absolute dream of a dish. It’s typically served in a small cup and eaten with a spoon as a snack, but I often ordered it as an appetizer or side dish as well.
Now that I live on the opposite side of the country, I haven’t found any places that can make esquites to rival the kind I had in LA. So I just make it at home instead—and I have to say, this recipe comes pretty darn close. It’s savory, it’s creamy, and it has the perfect balance of citrus, spice, and herbs. Plus, it only takes 20 minutes to make, so I can whip it up super fast any time the craving strikes!
What’s the difference between esquites and elote?
While both dishes are popular street foods in Mexico consisting of grilled corn paired with a creamy, lime-infused dressing, there are a few differences. Elote is served whole on the cob, with the dressing and toppings slathered onto the corn. It’s typically eaten by hand. For esquites, the kernels are cut off the cob, tossed with the dressing, and served in a small cup with a spoon. Sometimes, esquites is referred to as elote en vaso or “corn in a cup.”
How do I store leftovers?
If you have any leftovers, put them in an airtight container and store them in the fridge. They’ll keep like this for 3-4 days. You can either eat the esquites cold straight from the fridge or zap it in the microwave in 30-second increments until warmed through. I don’t recommend freezing any leftover esquites, as the mayonnaise-based dressing may separate upon thawing.
Serving suggestions
This vibrant dish is a great snack on its own, but it also pairs perfectly as a side with a wide array of entrées ranging from Fiesta Lime Chicken to Black Bean Enchiladas. It’d also make a delightful topping for tacos, such as these Easy Slow-Cooker Chicken Tacos, or serve as a flavorful dip with Homemade Tortilla Chips.
Esquites Recipe (Elote Salad)
Ingredients
- 1 tablespoon olive oil
- 4 cups fresh corn kernels
- 1 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoon mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 lime juiced
- 1/2 cup spring onions sliced
- 1/4 cup cilantro chopped
Instructions
- Heat a pan over high heat, and add the olive oil, corn kernels, smoked paprika, salt, and pepper. Sauté for 8-10 minutes until the corn is soft and tender.
- In a serving bowl, mix together the mayonnaise, cotija cheese, lime juice, spring onions, cilantro, and a pinch of salt and pepper.
- Add the corn to the dressing and toss until evenly coated.
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