Mexican Street Corn Salad (Esquites Recipe) (2024)

FAQs

What is the difference between street corn and esquites? ›

Esquites are very similar to Elotes, or Mexican Street Corn, in that they use the same ingredients but are prepared differently. Elotes are served straight on the cob with all the toppings, and esquites use corn kernels cut off the cob and mixed together with the toppings in a small cup.

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".

No worries if Cotija cheese is not available. You can substitute with feta or even grated Parmesan cheese. They both have a similar salty punch to Cotija, although the flavor profile will be slightly different. I've also made this with Feta cheese and it's just as delicious.

Esquites share the same ingredients with elote: fresh corn, mayonnaise, cilantro, chili powder, lime and crumbled Cotija cheese. The combination is sublime, and this variation is much easier to eat. I've enjoyed both options in Mexico City and love making them at home.

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.

Crema: Crema is a cultured dairy product similar to sour cream. On elote, crema works as the glue for adhering the spices and cheese onto grilled corn. While similar to crème fraîche and sour cream in terms of tang, crema is a bit thinner and sweeter than its tarter relatives.

Chili Powder: You can use Tajin, chipotle chili powder, ancho chili powder or even a dash of cayenne pepper if you'd like. Keep in mind that cayenne will had quite the kick so you may want to go easy on it. You can also use mild chili powder.

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. You can sprinkle them on the corn with the cotija cheese and then squeeze fresh lime juice all over each corn on the cob.

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 world “elote” means “corn cob” in Spanish, and Mexican Elote is grilled corn on the cob slathered in a mayo cream sauce and garnished with chili powder, cheese and lime.

Blue maize (Zea mays azul)

This maize variety is native to Mexico and has been cultivated and used for centuries in traditional Mexican cuisine. Blue corn is just one of the many varieties of corn grown in Mexico, and its distinctive colour and flavour make it unique in Mexican cuisine.

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".

However, here, in New York City, and specifically in this part of Brooklyn, it specifically means Mexican street or carnival corn, which is called “elote.” This is roasted corn on the cob, served on a skewer or stick, and coated with butter, salt, chili powder, cheese, and crema fresca or mayo.

This is because street vendors across Mexico serve this deliciousness on a stick, and they've been doing it for a long time. Well, since elotes are corn on the cob that's served on a stick, and since they are traditionally served on a street, the name street corn stuck.

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".