Esquites – Corn Salad in a Cup Recipe
Esquites is a Mexican street snack – hot corn in a cup, mixed with butter, mayonnaise, cheese, and lime. It’s like a version of the well-known grilled corn on the cob, but more convenient to eat with a spoon. The flavor is creamy, slightly tangy and spicy, and every bite smells of butter and toasted corn.
This recipe brings the flavor of authentic Mexican street food into your kitchen with simple ingredients you can find anywhere. The combination of toasted corn, creamy mayonnaise, salty cheese, and bright lime creates a deeply satisfying snack that’s easy to serve in individual portions.
Chef's tips
For the best flavor, let the corn brown well in the pan – those slightly charred spots give the esquites a delicious, smoky note. Don’t rush this step and use a large pan so the kernels can fry instead of steaming.
How to serve
Serve in small heatproof cups or jars with teaspoons. Top with extra chili powder, cilantro, and a squeeze of lime at the table so everyone can adjust the flavor to their liking. Esquites pair perfectly with tacos, grilled meats, or as a warm appetizer at parties.
Ingredients
- canned corn drained (or kernels from 4 ears of fresh corn) - 500 g
- butter - 40 g
- vegetable oil for frying the corn - 1 tablespoon
- onion finely chopped - 0.5 piece
- garlic chopped - 1 clove
- mayonnaise - 3 tablespoons
- feta cheese crumbled, as a substitute for cotija cheese - 80 g
- lime juice freshly squeezed - 2 tablespoons
- chili powder or sweet paprika if you prefer it milder - 0.5 teaspoons
- salt or to taste - 0.5 teaspoons
- black pepper - 0.25 teaspoons
- fresh cilantro chopped, for sprinkling - 2 tablespoons
Preparation
- If you are using fresh corn, cut the kernels off the cobs with a sharp knife, running it down close to the core.
- Heat the oil in a large pan over medium-high heat. Add the onion and cook for 3–4 minutes, until it softens and starts to brown lightly.
- Add the garlic and cook for another 30 seconds, stirring so it doesn’t burn.
- Add the corn to the pan, increase the heat to high, and cook for 8–10 minutes, stirring often, until some of the kernels are lightly browned and smell toasty.
- Reduce the heat to medium, add the butter, and stir until it melts and coats the kernels thoroughly. Season with salt, pepper, and chili powder.
- Transfer the hot corn to a bowl. Add the mayonnaise and half of the crumbled feta, and mix until everything is combined and creamy.
- Add the lime juice, mix again, and taste – adjust the seasoning with more salt or chili powder if needed.
- Divide the corn into small bowls or cups. Sprinkle with the remaining feta, fresh cilantro, and a little extra chili powder on top.
- Serve immediately while the dish is hot.
Storage
Esquites można przechowywać w lodówce w szczelnym pojemniku i podgrzać na patelni lub w mikrofalówce. Po podgrzaniu dodaj świeżą kolendrę i ewentualnie odrobinę soku z limonki.
