If you have a craving for something creamy, tangy, and packed with vibrant Mexican flavors, you are going to absolutely adore this Esquites (Mexican Corn Salad) Recipe. This beloved street food classic captures the sweet crunch of fresh corn blended with luscious mayonnaise, zesty lime, and a sprinkle of spicy chili powder, making it both comforting and exciting in every bite. Whether you’re serving it at a backyard gathering or just craving a tasty snack, this recipe brings a burst of sunshine and warmth to your table that’s impossible to resist.
Ingredients You’ll Need
The best part about this Esquites (Mexican Corn Salad) Recipe is how simple yet essential the ingredients are. Each element plays a starring role, contributing to a perfect balance of creaminess, tang, heat, and freshness that makes this dish unforgettable.
- 4 cups of corn: Fresh off the cob is ideal for natural sweetness and texture, but canned corn works beautifully too when you’re in a pinch.
- 1 cup of mayonnaise: This adds a rich and creamy base that brings all the flavors together harmoniously.
- 2 tablespoons of table crema: The mild tanginess softens the richness of the mayo and adds a subtle depth.
- 1 lime (juiced): Fresh lime juice brightens up the salad with a zesty kick that cuts through the creaminess.
- Salt to taste: Essential for enhancing all the other flavors and making the dish pop.
- ½ cup of queso fresco: This crumbly Mexican cheese adds a salty, slightly tangy finish that elevates the salad beautifully.
- 2 teaspoons of chili powder or TajÃn seasoning: Adds the classic smoky, spicy touch that defines the dish’s Mexican flair.
How to Make Esquites (Mexican Corn Salad) Recipe
Step 1: Combine the Creamy Base
Start by mixing the corn, mayonnaise, table crema, lime juice, and salt in a large bowl. This combination creates the creamy and tangy foundation that makes esqutes so delicious. Make sure everything is well incorporated so each kernel is coated with flavor.
Step 2: Layer with Cheese and Chili Powder
Prepare your serving cups or bowls by filling them halfway with the corn mixture. Then add a layer of queso fresco and sprinkle a bit of chili powder or TajÃn seasoning on top for that unmistakable spicy kick. This layering adds texture and builds depth of flavor with every spoonful.
Step 3: Top and Serve Immediately
Fill the cups the rest of the way with the corn salad, then finish by garnishing with extra queso fresco and a final dusting of chili powder or TajÃn. Serving esqutes fresh guarantees the best taste and texture, capturing all the bright, creamy, and spicy elements at their peak.
How to Serve Esquites (Mexican Corn Salad) Recipe
Garnishes
Adding extra queso fresco and a sprinkle of chili powder or TajÃn right before serving is a game changer. You can also try fresh cilantro or a little chopped jalapeño for a fresh or heat boost. Lime wedges on the side invite guests to add a splash of citrus as desired, enhancing the vibrant flavor profile.
Side Dishes
Esquites is the perfect companion to grilled meats, tacos, or seafood dishes for a truly authentic Mexican meal. It also shines alongside simple dishes like roasted veggies or a crisp green salad, adding creamy texture and zesty excitement.
Creative Ways to Present
For festive occasions, try serving esqutes in small mason jars or colorful cups with mini spoons for easy individual servings. You can turn it into a fun, interactive side by setting up a little garnish bar with extra cheese, chili powder, and lime wedges so everyone can customize their own portion.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers, store them in an airtight container in the refrigerator. The flavors meld wonderfully over a day or two, though the corn might lose a bit of its crispness. Give the salad a gentle stir before serving again to redistribute the creamy dressing.
Freezing
Freezing esqutes is not recommended because the mayonnaise and crema base do not freeze well and can separate, altering the texture and taste once thawed. It’s best to enjoy this salad fresh or within a couple of days refrigerated.
Reheating
This salad is meant to be served cold or at room temperature, so reheating is unnecessary. Simply let it sit out for a few minutes after taking it from the fridge to mellow the chill and bring out the flavors.
FAQs
Can I use frozen corn for esqutes?
Absolutely! Frozen corn works as a convenient alternative, but make sure to thaw and drain it well to avoid excess moisture that can make the salad watery.
What can I substitute for table crema?
If you don’t have table crema, sour cream or Greek yogurt can be great stand-ins, providing that mild tang and creaminess that balances the mayo.
Is chili powder necessary?
While chili powder adds the characteristic smoky heat, you can adjust or omit it according to your spice preference. TajÃn seasoning is a fantastic alternative with its tangy citrus notes.
Can this recipe be made vegan?
Yes! Swap the mayonnaise and crema for vegan versions, and replace queso fresco with a crumbled vegan cheese or nutritional yeast for a cheesy flavor. The rest of the ingredients are naturally vegan.
What’s the difference between esquites and elote?
Esquites are served off the cob and dressed in a creamy, spicy salad form, while elote is grilled corn on the cob, typically slathered with mayonnaise, cheese, lime, and chili powder, enjoyed directly from the cob.
Final Thoughts
This Esquites (Mexican Corn Salad) Recipe is such a wonderful way to welcome bold flavors and vibrant textures into your kitchen. It’s easy to prepare, delightfully creamy with the perfect zing, and always a crowd-pleaser. I can’t wait for you to try it and bring a little Mexican street food magic to your table — trust me, it will quickly become one of your favorite go-to recipes!
Print
Esquites (Mexican Corn Salad) Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 8 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Description
Authentic Mexican Esquites, a creamy and tangy street corn salad that’s easy to make and perfect for a tasty snack or side dish. This recipe combines sweet corn with mayonnaise, crema, lime juice, queso fresco, and chili powder, delivering a vibrant and flavorful treat that can be enjoyed immediately.
Ingredients
Main Ingredients
- 4 cups of corn (cut off the cob or canned corn)
- 1 cup of mayonnaise
- 2 tablespoons of table crema
- 1 lime (juiced)
- Salt to taste
- ½ cup of queso fresco
- 2 teaspoons of chili powder or TajÃn seasoning
Instructions
- Prepare the Corn Mixture: In a large bowl, combine the corn, mayonnaise, table crema, freshly squeezed lime juice, and salt. Mix thoroughly until all ingredients are evenly incorporated, creating a creamy and flavorful base for the esquites.
- Assemble the Cups: Fill your serving cups halfway with the corn mixture. Add a generous sprinkle of queso fresco, followed by a dash of chili powder or TajÃn seasoning. Then, fill the cups to the top with the remaining corn mixture for a layered effect.
- Garnish and Serve: Finish by sprinkling additional queso fresco and chili powder or TajÃn on top for extra flavor and a visually appealing presentation. Serve immediately to enjoy the fresh, zesty taste.
Notes
- You can use fresh corn cut off the cob or canned corn; fresh corn will provide more natural sweetness and texture.
- Table crema can be substituted with sour cream or Mexican crema for a similar tangy flavor.
- Adjust the amount of chili powder or TajÃn according to your preferred spice level.
- For a smoky twist, lightly grill the corn before mixing.
- Serve chilled or at room temperature for best results.
