Esquites is the salad form of elotes – also known as Mexican street corn.
Mexican street corn takes grilled corn, slathers it with mayo and gives it a roll in a combination of crumbled cotija cheese and chopped cilantro. Each ear is finished with a sprinkling of paprika and chili powder and lots of fresh lime juice.
It’s absolutely delicious but a bit messy to eat – which is why we love this salad version!
After grilling the corn, slice it off the cob and toss with a mixture of lime juice and mayo. Fold in the cotija and cilantro and season to taste. This is a unique summer side and can be served warm, cold or at room temperature.
The recipe here serves 2 – 4; feel free to double for a larger crowd!
Esquites:
- 4 ears of corn, husked
- 3 tablespoons mayonnaise
- 2 tablespoons fresh lime juice
- 1/2 cup crumbled cotija cheese, plus extra for sprinkling
- 1/4 cup chopped cilantro, plus extra for sprinkling
- Salt and pepper
- Paprika and chili powder
Grill the corn till nicely charred on all sides (alternatively you can sauté 4 cups of corn kernels, tossed in a tablespoon of olive oil, in a hot skillet till toasty). Let sit till cool enough to handle.
While the corn is cooling whisk the mayonnaise and lime juice in a medium serving bowl. Slice the corn off the cobs and add to the bowl along with the cotija cheese and chopped cilantro. Season to taste with salt and pepper. Add paprika and chili powder to taste and top with additional cotija and cilantro. Serve warm, at room temperature or cold.
