Esquites

By Kay Chun

Updated Nov. 12, 2024

Esquites
Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Total Time
15 minutes
Rating
4(2,276)
Comments
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Esquites are an off-the-cob take on 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
Nutritional analysis per serving (8 servings)

309 calories; 20 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 31 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 8 grams protein; 393 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. 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.)

  2. 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.

  3. 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.

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Ratings

4 out of 5
2,276 user ratings
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Comments

Emily

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!

Tarheel

Trader Joe's frozen grilled corn works well in this

AnaB

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....

Stephanie R

This stuff is excellent. The only change I would make is that Monterey Jack works very well in place of the rather bland Cotija.

Viktoria

A delicious "gringo" version of esquites -- and entirely delicious. Cotija is a little salty for us, and we seldom find additional uses for it before it might expire, so I decided on feta. The ancho chile powder worked well and is less tart and earthier than the traditional Tajin that everyone uses in Southern California. Will definitely make this again.

Cookin in Nyack

This is a good base recipe but needed a lot of extra kick- agree with everything everyone else has said- add red onions, chopped red pepper, jalapeño, cut back on the sauce- too much!

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Credits

Kay Chun

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