Esquites is one of our favorite Mexican-style corn side dishes, right up there with Mexican Street Corn and Mexican Corn on the Cob!
Mexican Street Corn Cups to Love!
Esquites are essentially deconstructed Mexican Corn on the Cob. Both are packed with spices and are delicious! Growing up, my Mexican Mama would whip up a side of Mexican-style corn often, in one variation or another and now I get to do the same. The family couldn’t be happier because they’re obsessed with Esquites! It’s one of our favorite side dishes because:
It’s so flavorful! Creamed corn with creamy mayo, cotija cheese, lime juice, and chili powder give this Mexican side fabulous flavor. Pairs perfectly. Whether it’s Chicken Tacos, Bean Burritos, Chimichangas, or Flautas, it’s the perfect side dish for so many recipes! Or scoop it like a dip with Tortilla Chips! Save time. Make ahead and store in the fridge or place in a slow cooker on warm to save time when hosting or on busy weeknights. Authentic at home! Now you do not have to go to Mexico to buy these from street vendors, you can make it at home!
Ingredients
corn – frozen, or cut fresh corn right off the cob. To add flavor, grill the corn and remove kernels from the ears (skip step 2). Continue with step 3. Canned corn. Drain and cook according to the recipe. Note that 2 medium ears of corn yield about 2 cups of corn kernels which is about 5 ounces. mayo – Substitute with Miracle Whip or Greek yogurt, but it will alter the taste and consistency of the recipe slightly. Mexican cream – or use sour cream lime juice salted butter cheese – We use cotija, but you can also use Mexican queso fresco. seasonings + toppings – garlic salt (with parsley flakes), chili powder, cilantro, and fresh limes cut into wedges
How to Make Esquites
How to Store
Make ahead of time. Combine mayo, crema, garlic salt, and lime juice and store it in a container in the fridge. Boil and simmer the corn as directed in step two. Drain the corn and store it in an airtight container in the fridge. When you are ready to make the esquites, proceed with step 3. STORE. Place any leftovers in an airtight container in the fridge for 3-4 days. Reheat Mexican street corn salad in the microwave or stovetop until warm.
lime wedges diced avocado green onions spice it up with jalapeños or serrano peppers
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