Esquites (Mexican Street Corn Salad)
Total Time
20 minutes
Prep Time
11 minutes
Cook Time
9 minutes
Rating
5 out of 5 stars
(28)
Ingredients
4 servings
- 2 tablespoons unsalted butter or extra-virgin olive oil
- 3 ½ cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
- ½ teaspoon fine salt
- 2 medium cloves garlic, pressed or minced
- ¼ cup mayonnaise*
- 1 medium finely chopped jalapeño, optional
- 1 tablespoon lime juice, plus extra lime wedges for garnish
- 1 teaspoon chili powder, plus more for sprinkling
- Pinch of cayenne pepper (optional, for extra heat)
- ¼ cup finely grated Cotija cheese**, plus more for sprinkling
- ¼ cup finely chopped cilantro
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Preparation
Chef’s notes
Recipe adapted from my elote recipe.
Mayonnaise alternatives:
Mayonnaise yields the best flavor. If you prefer an alternative, sour cream or plain Greek yogurt will do.
Where to find Cotija cheese:
Look for Cotija in well-stocked grocery stores or Mexican specialty shops. I buy it at Whole Foods, near the goat cheese. If you can’t find it, try finely crumbled feta cheese or finely grated Parmesan instead.
Make it dairy free:
Use olive oil instead of butter. Try a sprinkle of vegan Parmesan in place of the Cotija (use less than called for in the recipe, since the Parm is more salty). Or, just omit the Cotija.
Make it vegan:
Use olive oil instead of butter. Try my vegan sour cream in place of the mayo, and a sprinkle of vegan Parmesan in place of the Cotija (use less than called for in the recipe, since the Parm is more salty). Or, you could use a good vegan mayonnaise and omit the cheese.