Whip up the lively flavors of Mexico in your own kitchen with this easy-yet-captivating Esquites recipe— a sweet, savory, and spicy corn-based Elote Salad that’s both refreshing and indulgent!
I love it when something so simple is still incredibly delicious. Somehow, it makes it even MORE delicious. That’s what happened to me when I first munched on Esquites (or as the cool kids call it, Elote Salad), a gem from Mexico. It bears the best in street food chic, incorporating the sweet crunch of summer corn and layered with the kick of smoked paprika, with a hit of spring onions, lime, and the lushness of mayo and cotija cheese. Just one bowl is practically a fiesta of colors, flavors, and textures!
Esquites takes the incredible flavors of Mexican Elote (cheese-smothered corn on the cob), strips them off the cob, and throws them in a bowl for a hassle-free snack. Another way to think of it is as a corn salsa or a corn guacamole, but with a real focus on the corn so that it is more of a meal and less of a spread or dip. This bowl of awesomeness lets the sweet, roasted corn take center stage and totally steal the show, a welcome change to the classic garlic parmesan grilled corn.
Ingredients
- 4 cups Corn kernels
- 1 Tbsp Olive oil
- 1 tsp Smoked paprika
- salt and pepper
- ½ cup crumbled cortija
- 2 Tbsp Mayonnaise
- ½ cup Spring onions (sliced)
- ¼ cup Cilantro (chopped)
- 1 lime (juiced)
Instructions
Prep time – 10 minutes
Cooking time – 10 minutes
Yields – 4 servings
- Heat a pan over high heat, add the olive oil and the corn kernels, smoked paprika, and salt and pepper, and sauté for 8-10 minutes until they’re cooked.
- In a serving bowl, mix the mayonnaise, cotija, spring onions, lime juice, chopped cilantro, and a pinch of salt and pepper.
- Add the corn to the bowl and toss together to serve.
Serving Suggestions
This vibrant Esquites salad pairs perfectly as a side dish with grilled meats, is a delightful topping for your tacos, or even as a fresh and flavorful dip with tortilla chips. For a complete meal, serve it alongside some Mexican chicken, a warm tortilla soup or even as a stand-alone light and hearty lunch!
Tips & Tricks
- Make sure to use fresh corn for the best flavor.
- If you don’t have smoked paprika, regular paprika will work too.
- Squeeze the lime juice over the salad just before serving to retain its freshness.
- This recipe hinges on the sweetness of fresh corn, so try and source the freshest ears of corn you can find. Fresh, in-season corn will always get you the best flavor.
- Sauté your corn kernels over high heat to allow caramelization. This lends a delightful “roasted” flavor profile to the dish, which is a hallmark of street-vended Esquites.
- The smoked paprika, salt and pepper breathe life into the corn. Feel free to adjust the levels to suit your taste, but don’t skip them.
- A key factor to remember is to cool your corn completely before mixing it with mayo, cheese and other ingredients, as warm corn will make the salad soggy and runny.
- Use fresh lime juice instead of bottled juice. The flavor of fresh limes is far superior and provides the right amount of tanginess to balance out the creamy and sweet components.
FAQs
For the best flavor, go with fresh corn, but if that’s not an option, frozen is fine. You can also use canned corn, if that’s easier. Just give your canned corn a thorough draining and pat dry, and let frozen corn completely thaw and dry off before getting your sauté on.
Yes, you could use finely diced red onion, too.
Greek yogurt or sour cream are delicious alternatives that’ll keep the creaminess going strong. Or you could go with a vegan mayo for a plant-powered tweak.
Yes, cotija cheese could be hard to come by, as it’s considered traditional food. So use the more readily available feta cheese; the two both bring that tangy touch. If you want to cheese things up, grated Parmesan will give you a savory fix.
Which do you prefer? Esquites can be hot OR cold. Traditionally though, it’s served warm straight after the corn has been sautéed. But serving it as a chilled salad also sounds delicious.
Variations
- Add diced jalapenos for a spicy kick.
- Grill the corn for a smoky flavor.
- Add diced tomatoes or bell peppers for extra freshness and color.
- Sprinkle some grilled, chopped chicken or shrimp to turn it into a protein-packed wholesome salad.
- Add in chopped jalapeños or chipotle pepper for a spicy kick.
- Toss in some diced avocados or tomatoes for a fruity freshness.
- Experiment with other herbs like chopped mint or basil for a different flavor profile.
How To Prep and Store Esquites
Making Esquites beforehand is a great way to let the ingredients unite and taste better than the sum of their parts. So, by all means, if you have the forethought, get in that kitchen now and do it up. As for leftovers, put them in an airtight container and store in the fridge. They’ll keep like this for 2-3 days. To enjoy the Esquites once more, you can either eat it cold straight from the fridge or zap it in the microwave at a LOW setting until the pan is just warm.
Esquites Recipe (Elote Salad)
Ingredients
- 4 cups corn kernels
- 1 tbsp olive oil
- 1 tsp smoked paprika
- salt and pepper
- ½ cup crumbled cortija
- 2 tbsp mayonnaise
- ½ cup spring onions sliced
- ¼ cup cilantro chopped
- 1 lime juice
Instructions
- Heat a pan over high heat, add the olive oil and the corn kernels, smoked paprika, and salt and pepper, and saute for 8-10 minutes until they are cooked.
- In a serving bowl, mix the mayonnaise, cotija, spring onions, lime juice, chopped cilantro, and a pinch of salt and pepper.
- Add the corn to the bowl and toss together.
Notes
- Make sure to use fresh corn for the best flavor.
- If you don’t have smoked paprika, regular paprika will work too.
- Squeeze the lime juice over the salad just before serving to retain its freshness.
- This recipe hinges on the sweetness of fresh corn, so try and source the freshest ears of corn you can find. Fresh, in-season corn will always get you the best flavor.
- Sauté your corn kernels over high heat to allow caramelization. This lends a delightful “roasted” flavor profile to the dish, which is a hallmark of street-vended Esquites.
- The smoked paprika, salt and pepper breathe life into the corn. Feel free to adjust the levels to suit your taste, but don’t skip them.
- A key factor to remember is to cool your corn completely before mixing it with mayo, cheese and other ingredients, as warm corn will make the salad soggy and runny.
- Use fresh lime juice instead of bottled juice. The flavor of fresh limes is far superior and provides the right amount of tanginess to balance out the creamy and sweet components.
Nutrition
