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
Scale
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
