If you’ve ever had elote (otherwise known as Mexican street corn), this is its slightly easier to eat and equally addictive cousin. Esquites are basically a corn salad dream and I am obsessed.
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Why I Love This Recipe
Esquites are like elote off the cob!! Same bold flavors, easier to eat, and even more versatile. You get sweet corn, charred to perfection, tossed with creamy mayo, bright lime juice, a kick from jalapeño, salty cotija, and my go-to Chile Lime Seasoning. It's tangy, spicy, creamy, and fresh in every bite. Unlike elote, which is traditionally served slathered on the cob, esquites are served in a bowl or cup, making them ideal for cookouts, potlucks, or honestly just eating straight from the fridge by the spoonful.
Last time Thomas and I were in Mexico city, we made a point of getting anything remotely related to Esquites! Quesadilla with Esquites folded in... yes please. Nachos with Esquites on top, you know it. We're obsessed and that obsession will never end.
Ingredients & Substitutions
- Fresh corn on the cob
- Olive oil
- Jalapeño
- Green onions
- Cilantro
- Lime
- Cotija or feta cheese
- Dalkin&Co Chile Lime Seasoning
- Mayo
- Monterey Jack cheese
- Kosher salt
- Freshly cracked black pepper
How to Make
Heat the olive oil in a large nonstick skillet or wok over high heat until shimmering. Add the corn, season with salt, toss once or twice, and cook without stirring until charred on one side, about 2 minutes. Toss again and continue cooking until charred on the second side, about 2 more minutes. Repeat the process until the corn is evenly charred all over, about 10 minutes total. Transfer the corn to a large mixing bowl.
Add the jalapeño, green onions, cilantro, lime juice, cotija cheese, and Chile Lime Seasoning to the corn and toss to combine.
Add the mayo and mix until the corn is evenly coated. Sprinkle with Monterey Jack cheese and toss again. Taste and adjust with more Chile Lime Seasoning, salt, or lime juice if needed. Serve at room temperature or chilled.
Tips & Tricks
- Use fresh corn if you can, but frozen works in a pinch. Just make sure it’s thawed and very dry before charring. Trader Joe's has an amazing frozen already charred corn so if you have access to that, you can skip the charring step very easily!
- Don’t overcrowd the pan while charring the corn—you want those toasty bits.
- Cotija brings a salty bite, but if you can’t find it, feta works great too.
- Taste as you go. Every lime is different, and you might want more or less heat depending on your preference.
- Esquites are delicious warm, but I love them even more at room temp or chilled the next day.
- Bonus - you can fold this into pasta or rice to bulk it up and give it another dimension the following day!
FAQ's
Can I use canned corn?
Yes, in a pinch. Drain it well and pat it dry. It won’t get quite as charred, but it’ll still taste great. The charred frozen corn from Trader Joe's is another amazing option and my preference if fresh corn isn't accessible!
What’s the difference between esquites and elote?
Elote is served on the cob and usually grilled, then coated in mayo, cheese, chili, and lime. Esquites are served in a bowl or cup with all the same toppings mixed in.
How spicy is this?
Mild to medium depending on the jalapeño. You can scale up or down depending on your heat tolerance.
How far ahead can I make this?
You can make it up to 2 days in advance. Just keep it chilled and give it a good stir before serving.
Similar Recipes
Esquites
Ingredients
- 3 cups corn about 4 ears, cut from the cob
- 1 tablespoon olive oil
- 1 jalapeno seeded and finely diced
- 2 green onions sliced
- 1 handful cilantro chopped
- 1 lime juiced
- 2 tablespoons cotija or feta, crumbled
- 2 teaspoons Chile Lime
- 2 tablespoons mayo
- 1 avocado
- ½ cup shredded Monterey jack cheese
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Heat the olive oil in a large nonstick skillet or wok over high heat until shimmering. Add the corn, season with salt, toss once or twice, and cook without stirring until charred on one side, about 2 minutes. Toss again and continue cooking until charred on the second side, about 2 more minutes. Repeat the process until the corn is evenly charred all over, about 10 minutes total. Transfer the corn to a large mixing bowl.
- Add the jalapeño, green onions, cilantro, lime juice, cotija cheese, and Dalkin&Co Chili Lime Seasoning to the corn and toss to combine.
- Add the mayo and mix until the corn is evenly coated. Sprinkle with Monterey Jack cheese and toss again. Taste and adjust with more Chili Lime Seasoning, salt, or lime juice if needed. Serve at room temperature or chilled.
This is soooo good!!! Fantastic recipe!!
How much chili lime do you add? To taste? Can’t wait to try!