Esquites is one of my favorite dishes to make in the summertime. This is a dish you should being if you want to be a hit at the next potluck or barbeque. I don’t recall the first time I had esquites, but I know it was love at first bite. I am a fan of the vibrant and bold flavors. The delicious balance of tangy, creamy, and savory flavors is what draws me in.

Esquites, also known as Mexican street corn salad, is a popular Mexican street food dish made from corn kernels that are cooked and mixed with a flavorful combination of ingredients. Esquites has become a beloved staple in Mexican cuisine. It is deeply rooted in the street food culture and is commonly sold by street vendors in bustling markets and busy street corners. . Corn is a staple crop in Mexico, making it readily available and inexpensive. The affordable nature of esquites allows it to be enjoyed by locals and visitors alike. The experience of enjoying esquites on the go, often served in small cups or bowls, adds to its appeal and popularity.

The Ingredients

• Corn- I would typically recommend using fresh corn and removing the kernels from the cob. However, in this recipe I use frozen corn. It saves time and still has great texture and flavor.
• Aromatics- Layers of flavor are added with red onion, fresh jalapeno, and cilantro.
• Seasonings- Smoky and savory flavors are incorporated by using garlic powder, smoked paprika, chipotle chili powder, and cumin.
• Mexican Crema- This is rich and creamy and adds tanginess to the dish.
• Cotija cheese- An aged Mexican cheese made from cow’s milk that bring a nice salty flavor to the mix.
• Lime- Go for fresh limes over the bottled lime juice.

Making the Equites

I start this recipe with frozen sweet corn kernels. There is no need to defrost them prior to making the dish. I like to char the kernels to enhance the sweetness of the corn. To do so, you add the frozen kernels to a very hot cast iron skillet. They key is to not overstir the corn and to let it sit so that it develops a char. While the corn is cooking, I finely dice the onions and jalapeno, and chop the cilantro. When the kernels are nicely charred, I transfer them to a large mixing bowl to cool.

I begin building your salad when the corn is no longer warm and has cooled. I start by adding the diced onions, diced jalapenos and chopped cilantro. Next, I add the following seasonings: garlic powder, smoked paprika, chipotle chili powder, and cumin. Mix until well combined and season with salt and pepper to taste. I crumble Cotija cheese with my hands and stir into the salad. Mexican crema and fresh lime juice are added last. I taste to make sure the flavors are well incorporated and add additional salt, if needed.

Serving Suggestions

Although esquites is traditionally served warm, this salad is served at room temperature. One of the great things about esquites is their versatility. They can be customized to suit individual tastes and preferences. Prior to serving, I like to garnish with extra chopped cilantro and crumbled Cotija. This is completely optional but makes for pretty presentation. I often serve with lime wedges on the side so that guests can add more acidity if they please.

Esquites are usually served in small cups or bowls, making them a convenient and portable street food option. The compact size allows for easy handling and is great when serving it as a party snack or appetizer. However, I serve mine is a large bowl for a more communal style of serving. The creamy and savory nature of esquites makes a great side dish for main courses such as roasted or grilled meats like slow roasted carnitas. Regardless of how you choose to serve your esquites, I am sure it will be a dish you will come back to over and over again.

If you make this recipe, leave a comment below and post on Instagram. Make sure to tag @blasianbonvivant and use hashtag #BBVRecipes.