📝 About This Recipe
Esquites is the sophisticated, spoonable cousin of Elote, capturing the vibrant essence of Mexican street food in a bowl. This dish features sweet kernels of corn sautéed until deeply charred and smoky, then tossed in a creamy, tangy dressing spiked with lime, chili, and fragrant epazote. It is a perfect balance of sweet, salty, and spicy flavors that brings a festive atmosphere to any table.
🥗 Ingredients
The Corn Base
- 4 cups Fresh Sweet Corn (cut from about 5-6 shucked ears)
- 2 tablespoons Unsalted Butter (for richness)
- 1 tablespoon Vegetable Oil (high smoke point for charring)
- 1/2 teaspoon Kosher Salt (plus more to taste)
Aromatics and Dressing
- 1/4 cup Mayonnaise (use a high-quality brand like Hellmann's or Duke's)
- 2 tablespoons Mexican Crema (or sour cream as a substitute)
- 2 cloves Garlic (minced very finely)
- 2 tablespoons Fresh Lime Juice (from about 1-2 juicy limes)
- 1/2 teaspoon Ancho Chili Powder (for a mild, smoky heat)
- 1/4 cup Epazote or Cilantro (finely chopped; epazote is more traditional)
The Finishers
- 1/2 cup Cotija Cheese (crumbled)
- 2 pieces Green Onions (thinly sliced)
- 1 piece Jalapeño (seeded and finely diced)
- 1 teaspoon Tajín Clásico Seasoning (for garnish and extra zing)
👨🍳 Instructions
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1
Start by prepping your corn. If using fresh cobs, stand them upright in a large bowl and carefully slice the kernels off using a sharp chef's knife.
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2
In a large cast-iron skillet or heavy-bottomed pan, heat the vegetable oil over high heat until it begins to shimmer and lightly smoke.
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3
Add the corn kernels to the hot skillet in a single layer. Let them sit undisturbed for 2-3 minutes to achieve a deep, golden-brown char.
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4
Toss the corn and continue cooking for another 5-7 minutes, stirring occasionally, until the kernels are tender and well-charred on all sides.
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5
Lower the heat to medium and add the butter. Once melted, stir in the minced garlic and diced jalapeño. Sauté for 1-2 minutes until fragrant but not browned.
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6
Remove the skillet from the heat and transfer the corn mixture to a large mixing bowl. Allow it to cool for about 5 minutes so the dressing doesn't melt completely.
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7
In a small separate bowl, whisk together the mayonnaise, Mexican crema, lime juice, and ancho chili powder until smooth.
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8
Pour the dressing over the warm corn and toss thoroughly to ensure every kernel is coated in the creamy sauce.
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9
Fold in the crumbled Cotija cheese, sliced green onions, and the chopped epazote or cilantro.
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10
Taste and adjust the seasoning, adding more lime juice for acidity or salt if needed.
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11
Transfer the Esquites to a serving platter or individual glass cups for a traditional street-food presentation.
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12
Finish with a generous dusting of Tajín seasoning and an extra sprinkle of Cotija cheese before serving warm.
💡 Chef's Tips
For the best flavor, use fresh corn on the cob rather than canned or frozen; the natural sugars caramelize much better. If you cannot find Cotija cheese, Feta is a great substitute as it provides a similar salty, crumbly texture. Do not over-stir the corn in the beginning; that 'burnt' look is exactly what provides the signature smoky flavor. If you want more heat, leave the seeds in the jalapeño or add a pinch of cayenne pepper to the dressing. If you're making this ahead of time, keep the corn and dressing separate and toss them just before serving to keep the texture crisp.
🍽️ Serving Suggestions
Serve alongside grilled skirt steak (Carne Asada) for a complete backyard feast. Pair with a crisp Mexican lager or a refreshing Hibiscus Agua Fresca. Use it as a vibrant topping for chicken tacos or inside a toasted burrito. Serve in small clear cups with a lime wedge on the rim for a beautiful party appetizer. Enjoy with a side of crunchy tortilla chips as a chunky, warm dip.