esquites

All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

Mexican Street Corn Salad (Esquites) Recipe

(30 milliliters) vegetable oil

corn

Kosher salt

(30 milliliters) mayonnaise

(60 grams) feta

(1/2 ounce) fresh cilantro leaves, finely chopped

jalapeño pepper, seeded and stemmed, finely chopped

lime

Chili powder or hot chili flakes,

Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

An easy recipe for Esquites - or Mexican Street Corn - served off the cob as a side dish or warm salad with Mexican crumbling cheese, a creamy spread, fresh cilantro and chili powder.

Mexican Street Corn

corn (from 6-7 cobs)

butter

mayonnaise

green onions

cilantro

salt

garlic powder

chili powder (or

queso fresco, cilantro and chili powder

Leftovers don't have to be boring. Here, corn risotto gets a second life with some inspiration from elotes.

Riselotes al Salto (Elote-Flavored Risotto Pancake) Recipe

mayonnaise (1 1/2 ounces; 45 grams)

chipotle pepper

unsalted butter

(475 grams) leftover corn risotto, fully chilled in the refrigerator

cheese

cilantro leaves

Cayenne pepper,

lime,

In a small bowl, stir together mayonnaise and chipotle. Add mixture to a piping bag, if desired, for fancier presentation.

Lightly grease 2 flat 10- or 11-inch plates. (You can use any oil you have on hand for this, or even some extra butter.) In a well-seasoned 10-inch carbon steel skillet or 10-inch nonstick skillet, melt butter over high heat until foaming. Add risotto and, using a spatula, pat it down to form a round pancake shape.

Continue cooking over high heat, patting the top and sides to form a compact, pancake-like round and swirling to keep the pancake moving and to avoid hot spots (it should not stick to the pan), until it is very well browned on the first side. (You can tell it's ready when you see that it's browned around the edges.) If the pancake comes apart as you swirl and jiggle it, simply use the spatula to press it back together.

Carefully slide the pancake out onto one of the prepared plates, then invert the other prepared plate on top of it. In one very quick motion, flip the plates, then lift off the top plate. Very carefully slide the pancake back into the skillet, using the spatula to patch up any spots that were damaged during the flip. Continue cooking, swirling, jiggling, and patting with the spatula, until pancake is well browned on the second side.

Carefully slide the pancake out onto a warmed serving plate. Top with chipotle mayo, Cotija or feta cheese, cilantro, and cayenne. Finish with a squeeze of fresh lime juice. Serve right away.

This Mexican Street Corn Salad also called Esquites, is one of my favorite summer side dishes! Simple, fresh ingredients create a very tasty dish for your Cinco de Mayo celebrations but also summer picnics and BBQs!

Mexican Street Corn Salad (Esquites)

corn kernels (about 4 cobs of corn)

black pepper

sour cream

cotija cheese

green onions (sliced)

cilantro (chopped)

jalapeno pepper (chopped, seeds removed)

garlic

Cut corn off the cobs. Place cob vertically in a bowl, then slice kernels off starting at the top of the cob, moving down, letting the kernels fall into the bowl.

Melt butter in a skillet over medium heat.

Add corn and stirring often, saute until golden brown.

Add cheese, lime zest, jalapeno, green onions and cilantro. Stir in.

This Mexican Street Corn Salad, also known as Esquites, is SO simple to make and SUCH a delicious summer side dish!

Mexican Street Corn Salad Esquites

corn*

Crema Mexican Agria Sour Cream*

¼ teaspoon of fine sea salt

chipotle chili powder (regular works as well)

small bell pepper, finely diced

jalapeno, finely diced (remove the seeds

cotija cheese, crumbled

Cilantro,

limes

Heat your grill to roughly 400 degrees F.

You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**

Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes. Let the corn cool enough to handle and then carefully cut the corn from the cob and place in a large bowl. 

Make the sauce by stirring together the sour cream, mayonnaise, garlic, salt, lime zest and juice, and chili powder.

In a large bowl, combine the corn, bell pepper, jalapeno, cilantro, cotija cheese, and cream sauce. Toss to combine so that all of the corn is covered in the sauce.

Garnish with additional cheese and cilantro and ENJOY!

https://content.jwplatform.com/videos/&rdquo;imRq5Q8K&rdquo;.mp4

”Mexican

A quick and easy side dish that comes together in no more than 15 minutes! Lightly charred corn is turned into a tangy, creamy, and slightly spicy salad perfect for cookouts, backyard BBQs, or an easy weeknight dinner. Try it with grilled chicken, steak, or your favorite seafood.

olive oil

greek yogurt

chili powder

cumin

garlic,

jalapeño, seeds and stem removed, thinly sliced

red onion, diced (or thinly sliced)

cilantro,

feta*, crumbled

Kosher salt and black pepper

Heat a large skillet over medium-high heat and give it a generous drizzle of olive oil. Add the corn and cook, undisturbed, for about 2 minutes, until the corn begins to lightly char and turn golden brown underneath. Continue to cook corn, tossing occasionally until corn is lightly charred all over, about 3-5 minutes longer. If using frozen corn, it may need to cook a few minutes longer. If using corn on the cob, brush the corn with oil and cook on either a grill or in a large skillet, turning occasionally until slightly charred on all sides.

Meanwhile, in a large bowl, finely grate the zest of 2 limes and squeeze in the juice (should be about 4 tablespoons). Whisk in the yogurt (or mayo), chili powder, cumin, and garlic. 

To the large bowl with the yogurt mixture add the charred corn, jalapeño, red onion, cilantro, and feta. Toss to combine. Season with salt and pepper to taste. 

Top corn salad with additional feta and cilantro just before serving to give it that extra visual pop of yummm...

There you have it! So tasty! And so easy! Serve it warm, chilled, or at room temperature.

This salad is so easy to make and it is absolutely delicious!

Add a Mexican twist to corn salad with Gourmet Garden&trade; Jalape&ntilde;o and Garlic Stir-In Paste, Cotija cheese, lime juice and chili powder. With savory south-of the-border flavor, this salad pairs great with grilled steak or chicken. Lightly Dried Cilantro adds an authentic finishing touch.

Esquites

tbsps lime juice

tbsps Jalapeno Paste

vegetable oil

corn kernels

tsps Garlic

tsp McCormick® Chili Powder

Cotija cheese

Cilantro

step 1

Mix mayonnaise, lime juice and Jalapeno Paste in a medium bowl; set aside.

step 2

Heat oil in large nonstick skillet on high heat. Spread corn into an even layer in skillet; cover. Cook, without stirring, until corn is charred, about 3 minutes. Remove skillet from heat. Let stand, covered, 1 minute until any popping subsides. Stir in Garlic Paste and Chili Powder until well blended. Transfer corn to bowl with mayonnaise mixture. 

step 3

Sprinkle with Cotija cheese and Lightly Dried Cilantro. Season to taste with additional salt and lime juice, if desired. 

https://www.gourmetgarden.com/en-us/recipes/salads/esquites

Instant Pot Mexican Street Corn off the cob is the perfect side dish for any night of the week. Easy Mexican Street Corn Salad (also known as Esquites or Elote) is one flavorful corn recipe.

Instant Pot Mexican Street Corn Salad

Frozen White and Gold Corn

Frozen Organic Yellow Corn

Cup Frozen White Shoe-Peg Corn

Can of Cream of Corn (16 ounces)

sweet onion diced (can use red onion)

water

cream cheese (softened)

smoked paprika

jalapeno

garlic powder Juice from 1-2 limes (freshly squeezed)

Add your butter into the Instant Pot and select saute. Let the butter melt then dump in your 3 cups of frozen corn and let them cook for around 3 minutes, stirring to prevent burning.

Now toss in your diced onion and jalapeno and cook for another minute or until the onion is fragrant. 

Next, you want to add in the canned cream corn, water, garlic, paprika, chili powder, garlic powder, cumin, salt, and pepper. Stir the mixture. Turn on the pressure cooker place the lid to seal and cook for 2 minutes on high pressure. Quick-release the pressure cooker when done. 

Stir in your cream cheese until it is all melted.

Spoon the mixture into a serving bowl and top with lime juice, Cotija cheese, cilantro or parsley for added color. Give it a quick toss and serve! 

Esquites is a tasty corn salad topped with chili and cotija cheese. It&#039;s incredibly delicious,  easy to whip up, and makes a perfect side!

Esquites Recipe

Mexican Crema (or sour cream)

garlic salt (with parsley flakes)

lime juice

(two 12 oz bags) oz frozen corn

salted butter

chili powder (to taste)

cilantro (for garnish)

In a small bowl, combine mayo, crema, garlic salt, and lime juice. Set aside.

In a medium pot, bring 1 c. of water to a boil. Once boiling, add corn and cover. Bring back to a simmer and cook for about 4-5 minutes or until the corn is cooked through.

Drain water and return the corn to a pan and cook until a few pieces are a little browned/charred. Add butter and the mayo-crema mixture and cook until combined.

Divide into cups and top with cotijja, chili powder, and cilantro. Serve warm.

Serves 4-6.

https://content.jwplatform.com/videos/KTXwBd6f.mp4

Esquites is a tasty corn salad topped with chili and cotija cheese. It’s incredibly delicious and easy to whip up!

Straight from the streets of rural Mexico, this Mexican Corn Salad (known as esquites by the natives) is super simple to make and so delicious. If you&#039;re looking for the real deal, look no further.

Mexican Corn Salad (Esquites)

corn (thawed (see note 1))

Parmesan cheese ((see note 2))

lime juice (or more to taste)

Tajin seasoning (or chili powder,

Nacho Cheese Doritos (for serving (see note 4))

In a large pot, bring 4 quarts water to boil. Add corn and boil until bright yellow and tender, about 4 minutes. Spread on a rimmed baking sheet to cool.

In a large bowl, add cooled corn, mayonnaise, Parmesan cheese, and lime juice. Stir to combine, then sprinkle with Tajin or chili powder. Garnish with cilantro and serve with Doritos.

https://content.jwplatform.com/videos/zGTxolyJ.mp4

Straight from the streets of rural Mexico, this Mexican Corn Salad (known as esquites by the natives) is super simple to make and so delicious. If you’re looking for the real deal, look no further.

Mexican Corn Salad (Esquites) - Culinary Hill.mp4

Homemade Tajín for Elote and More

chiles,

Toast the chiles on a comal or skillet until they’re crispy but not burnt, about 20 seconds per side.

Next, transfer the toasted chiles to your molcajete and grind them until they form a fine powder.

Add coarse salt to the molcajete and continue grinding to evenly mix the salt with the chile powder.

Grate the zest of the limes directly into the molcajete and mix thoroughly to infuse the seasoning with the citrus flavor.

This Esquites recipe is my favorite way to enjoy fresh corn on the cob! It&#39;s Mexican Street Corn in a cup so it&#39;s flavorful, creamy, and such an easy snack or side dish that everyone loves! You can also use frozen corn to enjoy it year round.

salted butter (, softened)

onion (, diced, (optional))

jalapeño

corn* (, husked,

salt and pepper (,

Tablespoons Mexican crema (,

Cotija cheese (, shredded, or queso fresco*)

chili powder (, Tajin, or hot sauce

lime (, quartered)

Add butter to a skillet over medium heat. Once melted, add onion and pepper then sauté until tender. Add water and corn. Cover and cook, stirring occasionally, until corn is tender (about 5-8 minutes).

Season with black pepper and a little salt then divide among 4 cups.

In each cup, add 1 heaping teaspoon of mayonnaise and 1 heaping teaspoon of Mexican crema (or sour cream). Stir to combine.

Sprinkle generously with grated cheese and chili powder, to taste. Serve with lime wedges to squeeze on top. Enjoy immediately.

Thank you so much, I am excited to try it. One question after reading it through: it looks like there might be a teaspoon/tablespoon typo? Does each serving cup get heaping teaspoons or tablespoons of mayonnaise and crema?

https://content.jwplatform.com/videos/FXriLshR.mp4

This Esquites recipe is my favorite way to enjoy fresh corn on the cob! It's Mexican Street Corn in a cup so it's flavorful, creamy, and such an easy snack or side dish that everyone loves! You can also use frozen corn to enjoy it year round.

This quick Mexican street corn salad, ideal for summer BBQs and cookouts. It&#039;s light, creamy, and works great with fresh or frozen corn.

Mexican Street Corn Salad

corn (thawed)

chipotle chili powder

½ red onion (diced)

Cotija Cheese (crumbled)

lime (juiced)

jalapeno (seeded and diced *optional)

heavy cream

In a medium bowl combine Mexican Crema Ingredients and whisk together. Cover with plastic wrap and place in the refrigerator until ready to add to the corn mixture.

In a large nonstick skillet over medium-high heat add thawed corn and butter. Stir well to combine. Let cook in pan stirring often until the corn starts to look charred.

Place corn into a bowl and let cool for 10 minutes, stirring often allowing the corn to cool evenly.

Add the cumin, chipotle chili powder, black pepper, salt, red onion, cilantro, and cotija cheese, juice from 1 lime, jalapeno (optional), and 1⁄3 - 1⁄2 cup Mexican Cream. Stir together to combine.

Top with additional Cotija Cheese and chopped cilantro.

Serve slightly warm, room temperature, or cold.

Great recipe! But I followed your measurements and for the cream and ended up with a lot of extra cream like 1 1/2 cups extra.   That was even after adding a little more than the 1/2 cup to the corn.

YUM 😋 😋 👏🏼👏🏼👍🏼♥️LOOKS AWESOME Jennifer ❗️THANK You FOR Sharing and WILL try Using Frozen Corn instead of Canned, SO I Can  use it AGAIN 😊G-d♥️Bless

https://content.jwplatform.com/videos/sWul7QPB.mp4

Mexican Corn Salad (aka Esquites or Elote salad) is a tasty twist on Mexican street corn mixed with a tangy, spicy, and deliciously creamy dressing. Cooked on the grill or in a skillet, this easy corn salad recipe pairs perfectly with summer parties and family fiestas!

Mexican Corn Salad

This easy Mexican street corn salad combines smoky grilled corn with a creamy lime dressing, cotija cheese, jalapeño, and fresh herbs — bold, zesty, and perfect for summer meals.

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