Mexican Street Corn Salad (Esquites) Recipe (2024)

FAQs

What is the difference between street corn and esquites? ›

Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled on-the-cob Mexican street corn slathered with creamy, cheesy, lime-scented, chile-flecked sauce. Elotes are a staple on my balcony grill over the summer.

One can find them at local markets, and street vendors selling corn. The word esquites comes from the Nahuatl word ízquitl, which means "toasted corn".

If you can't find it, try finely crumbled feta cheese or finely grated Parmesan instead. Make it dairy free: Use olive oil instead of butter. Try a sprinkle of vegan Parmesan in place of the Cotija (use less than called for in the recipe, since the Parm is more salty). Or, just omit the Cotija.

Esquites are a popular Mexican snack made from corn mixed with creamy mayonesa (mayonnaise), freshly crumbled cotija cheese or queso fresco, lime juice, and chili powder. It's commonly sold by street vendors in Mexico and is served in a large cup with a spoon to mix all the delicious ingredients together!

So, what's the difference between the two dishes? 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.

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.

Elote (pronounced: eh-loh-teh) is a dish comprised of cooked sweet corn slathered in a spicy mixture of mayonnaise, crema, and chili powder, and then sprinkled with cheese.

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.

Esquite, also called elote en vaso (corn in a cup), is a common snack sold from food carts in the streets of Mexico. It's similar to elote but the corn is cut off the cob and served warm, in disposable cups with Mexican crema, chili powder and lime.

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.

Do Parmesan and cotija taste the same? ›

One of Mexico's most famous cheeses, cotija is a semi-hard, slightly aged cheese with the crumbly texture of parmesan but a stronger, saltier flavor. Try as you might, cotija cheese won't melt, so it's sprinkled or crumbled on everything from soups and salads to tacos and tostadas.

The white shredded cheese used at Mexican restaurants, known as queso blanco, is a versatile and delicious cheese that adds a creamy and savory element to many dishes. Its mild flavor, creamy texture, and excellent melting properties make it a perfect choice for Mexican cuisine.

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".

Mexican Corn on the Cob (Elote)

Elote, also known as Mexican street corn, is a popular Mexican street food made from grilled or boiled ears of corn on the cob that is slathered in a creamy mayo sauce and garnished with chili powder, crumbled cotija cheese, and fresh cilantro. The word “elote” means “corn” in Spanish.