Esquites

By Kay Chun

Total Time: 15 minutes
Rating: 4(1,931)
Notes: Read community notes

Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn’t require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.

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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

Preparation

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.

Ratings

4 out of 5

1,931 user ratings

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Cooking Notes

Emily3 years ago

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!

AnaB3 years ago

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....

Tarheel3 years ago

Trader Joe's frozen grilled corn works well in this

Judy3 years ago

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.

AnaB2 years ago

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 Ramírez3 years ago

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!

Evee3 years ago

Mizithra or Romano cheeses can stand in for Cotija.

sujatha923 years ago

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.

Kara3 years ago

Feta works in a pinch.

Mary3 years ago

can this be made a day ahead of time?

Margi3 years ago

Pickled red onions are delicious spread over the top of this before serving.

Droobs3 years ago

Grated parm works

a3 years ago

what is a good substitution for Cotija cheese?

KaneSugar3 years ago

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.

@soundofharps8 months ago

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.

anne1 day ago

Or roast corn in oven 450 for 20 min. Stir after 10 minutes

Jen L.2 weeks ago

Too much dressing

Alexi2 weeks ago

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).

AggieS2 weeks ago

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 Easy3 weeks ago

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.

Joe3 weeks ago

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.

Dan3 weeks ago

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.

LW3 weeks ago

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.

Tracy4 weeks ago

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.

Mary1 month ago

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!

Jo1 month ago

Good, quick dish. My daughter made it and didn’t even put cheese on it. Next time, I’ll add the cheese.

Vicki1 month ago

Roasted corn in the oven for a shortcut. Will see how it turns out!

L1 month ago

I love Elote but this needed a little something else. I‘ll probably add some diced red onions and fresh jalapeños next time.

Bagelsandmoxie1 month ago

Made this twice in the past week. It is so good. I added a couple of sliced scallions to the corn while cooking. This one will be in our regular summer rotation!

Noyonana1 month ago

Too much cheese and I used half of it. People couldn’t finish it. Won’t make again.

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