Esquites
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:6 to 8 servings
- 2tablespoons safflower or canola oil
- 6cups fresh corn kernels (from 6 to 7 ears fresh corn)
- Kosher salt and black pepper
- 6tablespoons mayonnaise
- 6tablespoons Mexican crema or sour cream
- 2tablespoons chopped fresh cilantro, plus more for garnish
- 1tablespoon fresh lime juice, plus wedges for serving
- 4ounces Cotija cheese (scant 1 cup)
- Ancho chile powder (or chipotle or cayenne), for sprinkling
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)
297 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 339 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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- Step 1
In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
- Step 2
Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve ¼ cup sauce in a small bowl for drizzling.
- Step 3
Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.
Private Notes
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Cooking Notes
Emily
This is fabulous. I added some black beans, chopped red bell pepper and jalapeno, and just before serving some avocado, to give it a little more heft. Top it with some grilled chicken and prepare to blow your BBQ guests away!
AnaB
For even more authentic flavor, cook the corn with a few branches of Epazote, a pungent Mexican herb found in Mexican groceries. Fresh is better but dried Epazote also works well. It is really just a weed and I have found it growing in Central Park and Riverside Park, though I was a bit concerned about having it sprayed by dogs....
Tarheel
Trader Joe's frozen grilled corn works well in this
Judy
The problem in the US is that we don’t have the white Mexican corn that is much more mealy and much less sweet than American corn. In Mexico, esquites are made with boiled corn in its broth with lime juice, salt and chili powder. Sometimes topped with mayo, crumbled cheese or crema.
AnaB
I grew up eating this in Mexico City. They never put cilantro on esquires but what they must be cooked with is a sprig of Epazote. This is a pungent, aromatic weed that imparts a fabulous note to corn and its broth. Tajin or other chili powders made with Chile de arbol or chiltepin are brighter and sparklier in flavor than the earthier ancho or chipotle suggested here.
Jess Ramírez
NYT I love y’all but can y’all get an authentic recipe From someone of Mexican descent please? This recipe is good but it’s not entirely authentic!
Evee
Mizithra or Romano cheeses can stand in for Cotija.
sujatha92
Excellent recipe. For 4 large ears of corn, I cut the amount of sour cream (2 T) and Mayo (1 T) mainly bc Mayo kind of grosses me out. Otherwise made as written and so good. The lime and cojita cheese make the dish. Wondering if a sprinkle of smoked paprika would work, as I think it makes most things even better.
Kara
Feta works in a pinch.
Mary
can this be made a day ahead of time?
Margi
Pickled red onions are delicious spread over the top of this before serving.
a
what is a good substitution for Cotija cheese?
Droobs
Grated parm works
KaneSugar
Haven't made this yet, but think tossing some diced poblano peppers in the pan with the corn would work well. Going to try this soon as I already have some fresh corn in the fridge.
@soundofharps
For my son’s 10th birthday party he wanted tacos. I prepared this dish to try as a taco topping option. It was a HUGE hit. People gathered around it and ate it with chips. I followed the recipe except I didn’t have fresh corn. I used two bags of frozen mixed white and yellow corn and added a finely diced poblano pepper.
JMA
Served this at room temperature and it was a hit. I did cut the sour cream/mayo mixture as the full amount would have made the dish too soupy. Scared the cobs into the sauce for a bit of fresh corn flavor.
DB
Lovely.
JennyS
This recipe can also be used as an inspirational jumping off point. I am lactose intolerant but can tolerate goat cheese, so rather than use sour cream and Cotija, I used Cyprus Grove Sgt. Pepper goat's milk cheese. I did Step 1, then mixed with about 4 oz. of the Sgt. Pepper fresh goat cheese. Since this particular cheese is already flavored, I didn't add mayo, lime, or cilantro. Then I sautéed swiss chard and added that to the corn and goat cheese mixture. Delicious!
This is not esquites. It is a corn salad.
While it may be a tasty preparation for corn, it is not esquites. This recipe lacks several key flavor components provided by missing ingredients such as epazote and chile piquin. The most important issue is that esquites is a broth-based dish which is often served piping hot. Growing up in Mexico esquites was my go-to when it was cold outside. This recipe is for a summer corn salad that would not really provide the same experience as real esquites would.
Cat N.
Made this as written, except with pre-boiled corn (will grill next time to get more smokiness). So good & easy! I've been eating bites throughout the day. Just had some for breakfast with avocado slices, tomato, a 6 minute egg, and hot sauce - YUM. It's a keeper!
anne
Or roast corn in oven 450 for 20 min. Stir after 10 minutes
Jen L.
Too much dressing
Alexi
This is delicious and so easy to make! I misread the recipe and added the chili pepper to the sauce directly, which I liked, and did it the second time I made it (when I noticed the error). I did not have ancho chili, so I used a variety of spices from Burlap and Barrel (red jalapeno flakes and Kashmiri chili in the most recent version; in the first version I used the Silk Chili powder).
AggieS
Added jalapeno for some spicy kick. Used Tajin seasoning instead of chile powder. Served in a bowl, not spread on a platter. Rave reviews at two different bbq's!!!
Really Good And Easy
This was wonderful. Everyone loved it. I added a poblano pepper and used Trader Joe's fire roasted corn. I would use less sauce next time.
Joe
This was great but definitely needed all the modifications we made. We added a roasted poblano, roasted jalapeno, substituted half the mayo for chipotle mayo, added black beans, served with avocado on top and homemade tortillas. Honestly, making this by the book would have made a really boring dish. Loved it with our mods and I'm sure a lot of other things (like red pepper) would be great additions.
Dan
Delicious, easy recipe. I would reduce the mayo and crema by about ½ to ⅓. I could not find cotija so I used queso fresco as a substitute. Tajin to top instead of chili powder.
LW
I made this as a pasta salad and it was fantastic. I mixed everything together with 1 lb chickpea fusilli pasta, added some sliced scallions, used all mayonnaise instead of adding Mexican créma , and voila! A dairy and gluten free side to suit everyone’s tastes. I fed twelve people as a side dish. If you use vegan mayonnaise it’s vegan, too.
Tracy
This is best when you mix some chili powder or chipotle into the mayo/sour cream mix in addition to the sprinkle at the end.
Mary
So good! To make it a one-dish meal I added a can of Costco’s chicken breast and some pasta. Used Trader Joe’s frozen grilled corn, which yields four cups rather than the six called for, so cut other ingredients accordingly. Will make it again!
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