Esquites (Mexican Corn Salad) Recipe
Introduction
Esquites is a delicious Mexican street food classic—creamy, tangy, and packed with flavor. This easy-to-make corn salad is perfect as a snack or side dish and brings vibrant Mexican flavors right to your kitchen.
Ingredients
- 4 cups of corn (cut off of the cob or canned corn*)
- 1 cup of mayonnaise
- 2 tablespoons of table crema
- 1 lime (juiced)
- Salt to taste
- ½ cup of queso fresco
- 2 teaspoons of chili powder or tajin seasoning
Instructions
- Step 1: Mix the corn, mayonnaise, table crema, lime juice, and salt together in a large bowl until well combined.
- Step 2: Fill your serving cups halfway with the corn mixture. Sprinkle a layer of queso fresco and a pinch of chili powder or tajin on top, then fill the cups fully with the remaining corn mixture.
- Step 3: Garnish the top with more queso fresco and a dusting of chili powder or tajin. Serve immediately for the best flavor.
Tips & Variations
- For a smoky flavor, lightly char the fresh corn on a grill before cutting it off the cob.
- Use Greek yogurt instead of mayonnaise for a lighter version.
- Adjust the chili powder or tajin to your spice preference for milder or hotter esquites.
Storage
Store any leftover esquites in an airtight container in the refrigerator for up to 2 days. Stir well before serving again. This dish is best enjoyed fresh and may lose some texture if refrigerated too long.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen corn instead of fresh or canned?
Yes, frozen corn can be used. Thaw and drain any excess moisture before mixing to avoid a watery salad.
What can I substitute for queso fresco?
If you can’t find queso fresco, feta cheese or cotija are good alternatives that provide a similar salty, crumbly texture.
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Esquites (Mexican Corn Salad) Recipe
- Total Time: 10 minutes
- Yield: 4 servings 1x
Description
Esquites is a traditional Mexican street food, featuring a creamy and tangy corn salad made with sweet corn kernels tossed in mayonnaise, crema, lime juice, and chili powder, then topped with queso fresco. This flavorful and easy-to-make dish offers a perfect blend of creamy, spicy, and fresh notes, served warm or at room temperature as a delightful snack or side.
Ingredients
Main Ingredients
- 4 cups of corn (cut off the cob or canned corn)
- 1 cup of mayonnaise
- 1 cup of table crema (Mexican sour cream)
- 1 lime (juiced)
- Salt to taste
- ½ cup of queso fresco
- 2 teaspoons of chili powder or Tajin seasoning
Instructions
- Combine the creamy base: In a large bowl, mix together the corn kernels, mayonnaise, table crema, fresh lime juice, and salt until well combined and creamy.
- Assemble in cups: Fill your serving cups halfway with the corn mixture, then sprinkle a layer of queso fresco and a pinch of chili powder or Tajin seasoning on top.
- Fill and garnish: Continue to fill the cups with more of the corn mixture until full. Finish by sprinkling extra queso fresco and chili powder or Tajin on top for added flavor and visual appeal.
- Serve: Serve the esquites immediately for the freshest taste, enjoying the creamy, tangy, and spicy corn salad as a snack or side dish.
Notes
- You can use fresh corn cut off the cob or canned corn depending on convenience.
- Jalapeño or hot sauce can be added for an extra kick if desired.
- Esquites can be served warm by gently warming the corn before mixing or at room temperature.
- Tajin seasoning is a great alternative to plain chili powder, adding a citrusy and slightly salty flavor.
- For a lighter dish, substitute mayonnaise with Greek yogurt or use low-fat versions.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
Keywords: Esquites, Mexican corn salad, Mexican street food, creamy corn salad, queso fresco, chili powder, Tajin, lime, corn recipe
