Mexican Street Corn Salad (Esquites) Recipe (2024)

FAQs

What is the difference between street corn and esquites? ›

Well, it all comes down to the corn: elote is corn on the cob, while esquites is served in a bowl or cup. Esquites can also sometimes include additional ingredients that turn the dish into more of a salad instead of remaining 100% corn-focused.

The word esquites comes from the Nahuatl word ízquitl, which means "toasted corn". Esquites National Museum- Caja de Mazorca de Maiz.

The two dishes taste nearly identical, so it all comes down to how you prefer to eat your corn. If you're looking for less mess, go with esquites. If you prefer to eat with your hands or want the satisfying pop of biting kernels right off the cob, opt for elote.

No worries if Cotija cheese is not available. You can substitute with feta or even grated Parmesan cheese. They both have a similar salty punch to Cotija, although the flavor profile will be slightly different. I've also made this with Feta cheese and it's just as delicious.

Elotes, another Mexican street food, is similar to esquites except that the corn is served on the cob and the flavorings are slathered on the outside. Because it's served in a cup, esquites are easier (and a lot less messy) to eat.

A blend of garlic, cilantro, chile powder, mayo, and Cotija cheese in the sauce, plus a final squeeze of lime, makes the corn sweet, salty, savory, nutty, creamy, and tart all at once.

Crema: Crema is a cultured dairy product similar to sour cream. On elote, crema works as the glue for adhering the spices and cheese onto grilled corn. While similar to crème fraîche and sour cream in terms of tang, crema is a bit thinner and sweeter than its tarter relatives.

On those occasions, I go for esquites, the spoon-ready version of elotes. Rather than slathering the corn kernels with sauce, you slice the kernels off after cooking and toss them with the sauce, in a sort of hot salad that's decorous enough to consume with impunity in mixed company.

Chili Powder: You can use Tajin, chipotle chili powder, ancho chili powder or even a dash of cayenne pepper if you'd like. Keep in mind that cayenne will had quite the kick so you may want to go easy on it. You can also use mild chili powder.

The classic seasoning for elote is chili powder, but we have also found that we love it with smoked paprika. So maybe do a few cobs with each and see which one you prefer.

What type of corn do Mexicans use? ›

The form of maize most used in Mexican cuisine is dent corn that has undergone the nixtamalición process. First, the kernels are removed from the cob and dried. The dried kernels are boiled in water that contains cal, or slaked lime.

The world “elote” means “corn cob” in Spanish, and Mexican Elote is grilled corn on the cob slathered in a mayo cream sauce and garnished with chili powder, cheese and lime. Elotes (and esquites) are as commonly sold from street carts in Mexico as hot dogs are in Manhatten.

Please use real mayonnaise and not miracle whip. I highly recommend full fat. If you are vehemently opposed to mayonnaise, you may substitute with sour cream, but it has a tendency to slip off the corn easier. I don't recommend swapping it with Mexican crema as crema is thinner than both mayonnaise and sour cream.

Spanish for fresh cheese, queso fresco has a mild flavor. Queso fresco also originates in Mexico and is usually made with cow's milk but sometimes it's a mixture of goat and cow's milk. An unaged, white cheese, it is similar to Cotija cheese due to its soft yet firm texture.

However, here, in New York City, and specifically in this part of Brooklyn, it specifically means Mexican street or carnival corn, which is called “elote.” This is roasted corn on the cob, served on a skewer or stick, and coated with butter, salt, chili powder, cheese, and crema fresca or mayo.

This is because street vendors across Mexico serve this deliciousness on a stick, and they've been doing it for a long time. Well, since elotes are corn on the cob that's served on a stick, and since they are traditionally served on a street, the name street corn stuck.

Elote, commonly called Mexican Street Corn, is grilled corn smothered in a creamy mayo sauce and topped with chili powder, cheese and lime. Serve it as a snack or side dish for summer BBQ's and potlucks.

Esquites are a culinary delight that most Mexicans enjoy, it's easy to find them in any city in the country and there are many varieties, although the essence is the same. The word Esquites comes from the Náhuatl word Ízquitl, from Icehqui "to toast on a griddle".