Welcome to Kelly’s Kitchen! Even though Cinco de Mayo is a week away, I want to share one of my favorite summer salads, which is a perfect Cinco de Mayo side: Esquites (Mexican Street Corn Salad). It’s hard to beat the impressive presentation of Elotes, the Mexican Street Corn dipped in a creamy sauce of mayonnaise, Cotija cheese, and lime, flecked with red chili powder. But Esquites takes all the street corn flavors and tosses them in a bowl, with charred corn off the cob. Easier to eat and tote along to your next potluck or picnic! Let’s make Esquites!
Esquites (Mexican Street Corn Salad) Ingredients
- 4 cups Fresh Corn, about 5 ears
- 2 tbsp. Vegetable Oil
- Kosher Salt and Cracked Black Pepper
- 2 tbsp. Mayonnaise
- 1 tbsp. Crema Mexicana
- 1 tbsp. Sour Cream
- 2 tbsp. Fresh Lime Juice
- 3-4 Scallions, green parts only, sliced
- 3-4 Cloves Garlic, minced or pressed
- ½ Bunch Cilantro, finely chopped
- ⅓ cup Queso Fresco
- Chili Powder, to taste
Prep Tip: Cutting Corn Off The Cob
You can grill corn on the cob and then cut it off the cob, if you like, but charring the corn kernels in a skillet is so much easier! I am not good at holding the corn vertically and cutting down to get the kernels off, so instead, I lay the cob on the cutting board and cut a flat side. Then work my way around the cob, keeping a flat side on the board for every cut. It works just as well, is less dangerous, and less messy.
How to Prepare Esquites
Step 1
Heat a heavy skillet over high heat, and when it’s hot, add 2 tablespoons of vegetable oil. When the oil gets shimmery, add the four cups of corn. Season with Kosher salt and fresh cracked pepper.
Step 2
Let this cook undisturbed for about 2-3 minutes, until the bottom layer begins to develop good browning. Stir and continue to cook undisturbed for another 2-3 minutes. Stir again and continue to cook until the corn is evenly browned with some charring. Maybe 2-3 more minutes.
Step 3
Transfer charred corn to a large mixing bowl and add scallion greens, garlic, mayo, sour cream, and crema. Stir to combine and coat the corn in the sauce. Add cilantro and queso fresco, stirring between each addition.
Step 4
Add chili powder to taste, stir, and serve warm or at room temperature.
I hope you give Esquites a try! I think you will love the flavors, and it’s so easy. If you’re doing this for a crowd, you may want to double the recipe because it will be everyone’s favorite side! A perfect accompaniment to any Cinco de Mayo dish, Esquites is also a perfect summer salad, even as a stand-alone dish! Make it a light lunch and serve with tortilla chips. If you end up with leftovers, consider adding a scoop of leftover Esquites to a taco with scrambled eggs or folding them into a breakfast burrito (it’s a great pizza topping too!). Such a versatile and delicious salad! Take care and be well, xo Kelly
Key Equipment
Esquites (Mexican Street Corn Salad)
Ingredients:
- 4 cups Fresh Corn about 5 ears
- 2 tbsp. Vegetable Oil
- Kosher Salt and Cracked Black Pepper
- 2 tbsp. Mayonnaise
- 1 tbsp. Crema Mexicana
- 1 tbsp. Sour Cream
- 2 tbsp. Fresh Lime Juice
- 3-4 Scallions green parts only, sliced
- 3-4 Cloves Garlic minced or pressed
- ½ Bunch Cilantro finely chopped
- ⅓ cup Queso Fresco
- Chili Powder to taste
Instructions:
- Heat a heavy skillet over high heat, and when it’s hot, add 2 tablespoons of vegetable oil. When the oil gets shimmery, add the four cups of corn. Season with Kosher salt and fresh cracked pepper.
- Let this cook undisturbed for about 2-3 minutes, until the bottom layer begins to develop good browning. Stir and continue to cook undisturbed for another 2-3 minutes. Stir again and continue to cook until the corn is evenly browned with some charring. Maybe 2-3 more minutes.
- Transfer charred corn to a large mixing bowl and add scallion greens, garlic, mayo, sour cream, and crema. Stir to combine and coat the corn in the sauce. Add cilantro and queso fresco, stirring between each addition.
- Add chili powder to taste, stir, and serve warm or at room temperature.
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