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    Home » Appetizers » Esquites (Mexican Corn Salad)

    Published: Feb 3, 2015 · Modified: Sep 16, 2021 by Sara

    Esquites (Mexican Corn Salad)

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    Esquites is a Mexican street snack that is to die for. Traditionally it’s served hot, but this version is good warm, cold, or at room temperature, making it great for picnics.

    esquites in bowl

    You can eat it alone as a side dish, scoop it up with tortilla chips, or spoon it onto tacos, nachos, or quesadillas. The only thing you can’t do is eat just a little bit! We dare you to try!

    This version of esquites is spicy, but you can tone it down by cutting out the seeds/ribs of the jalapeno and leaving the cayenne off. We love spicy foods, but we know some people are sensitive to it, so make it a bit more tame if that works best for you and your family. If you’d like to incorporate this into a family meal, try it with our Chicken Stuffed Poblano Peppers.

    How to make esquites:

    person shucking corn

    First, shuck and clean the corn if needed. Then cut the corn off the cob. Melt the butter in a skillet over medium heat. Add the corn and salt, and saute’ until well charred.

    Remove from heat and transfer to a bowl. Let cool slightly (about 5-10 minutes should do it), then add the remaining ingredients…And that’s it!

    esquites with beer

    Serve your esquites however you wish! Tonight I added it to some tomatoes, Monterrey jack cheese and corn tortillas to make a vegetarian quesadilla.

    If you love all things corn and pepper with a bit of kick check out Roasted Poblano and Corn Chowder. It’s perfect in cool weather and so easy to make.

    close up of corn

    We’ve also used many of the same flavors in these recipes to make Blackened Corn and Hot Corn Dip with Cream Cheese. You’ll want to add that to your rotation as well.

    Esquites (Mexican Corn Salad)

    5 from 1 vote
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    Ingredients
      

    • 4 ears corn
    • 1 jalapeno finely chopped
    • 1 clove garlic minced
    • 2 T butter
    • ½ t salt
    • 1 t chili powder
    • ¼ t cayenne
    • 3 T fresh cilantro coarsely chopped
    • 3 T cotija or feta cheese
    • 2 T mayonnaise
    • juice of ½ a lime
    • 2 green onions chopped

    Instructions
     

    • Cute the corn from the cobs.
    • Melt the butter in a skillet over medium heat.
    • Add the corn and salt and saute until charred.
    • Remove from heat and transfer to a bowl.
    • Let cool slightly (about 10 minutes should do it), then add the remaining ingredients.
    • Serve at any temperature with chips, on its own, or on quesadillas!
    Tried this recipe?Let us know how it was!

    If you make this or any of our recipes we’d love for you to leave us a comment and star rating. If you’re into sharing your creations, snap a photo and tag us when you post it to Facebook or Instagram.

    Here are some other Southwestern Tex-Mex recipes you’ll love:

    Chicken Chili Verde
    Chicken Chili Verde
    cheesy poblano pepper soup with cilantro & tortilla strips on top
    Cheesy Poblano Pepper Soup
    mexican stylebiscuits stacked in pyramid
    Mexican Corn Biscuits
    Spicy Chorizo Sausage Balls
    Mexican style dip that holds up well to a corn chip.
    Low-Cal Tex Mex Dip
    Black Bean Soup is delicious with ham or without
    Black Bean Soup

    Categories: Appetizers Tags: appetizers

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    Hey, y'all!

    Pam and Sara sitting on blanket with picnic.
    Photo cred: Angie Webb Creative

    We’re Pam and Sara, a Southern mother/daughter team on a mission. We’re here to help you keep those precious food memories alive and create new ones, too. 

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    316 shares