Esquites

By Kay Chun

Updated November 11, 2024

  • Christopher Simpson for The New York Times. Food Stylist: Simon Andrews. Prop Stylist: Paige Hicks.
Media 1 of 1
Total Time
15 minutes
Rating
5(2,614)
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

  • 2 tablespoons safflower or canola oil

  • 6 cups fresh corn kernels (from 6 to 7 ears fresh corn)

  • Kosher salt and black pepper

  • 6 tablespoons mayonnaise

  • 6 tablespoons Mexican crema or sour cream

  • 2 tablespoons chopped fresh cilantro, plus more for garnish

  • 1 tablespoon fresh lime juice, plus wedges for serving

  • 4 ounces Cotija cheese (scant 1 cup)

  • Ancho chile powder (or chipotle or cayenne), for sprinkling

Ingredient Substitution Guide
Nutritional analysis per serving (6 to 8 servings)

31 grams carbs; 24 milligrams cholesterol; 309 calories; 6 grams monosaturated fat; 7 grams polyunsaturated fat; 5 grams saturated fat; 20 grams fat; 4 grams fiber; 393 milligrams sodium; 8 grams protein; 4 grams sugar

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

5 out of 5
2,614 user ratings
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Comments

Tarheel

Trader Joe's frozen grilled corn works well in this

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!

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....

MG

Pretty good but it needs a lot more lime. I used frozen corn and added some onion (cooked along with the corn) to bulk it up

Mary Young

Simply an excellent recipe to use extra corn. Don’t hardly need the cheese.

Brendan Hasenstab

The tip no the Trader Joe’s Roasted Corn was a big time saver! A bit more direction on seasoning would have been helpful. It’s tricky to get it perfect, but the basic framework of the recipe is excellent.

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Credits

Kay Chun

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