This recipe breakdown originally appeared in The Mouthful, our weekly food newsletter for the curious home cook.
If you’ve never had esquites before (elote in a cup), it's like potato/pasta salad meets grilled summer corn. Or you can think of it as the Mexican street food version of creamed corn.
Keith McBrayer
CREATOR
Ingredients
6 parts corn
- corn ear~6
1 part creamy
- mayonnaise~20 g
- crema~20 g
1/2 part fresh aromatics
- garlic, minced2-3 cloves
- onions, diced1/4
- cilantro, minceda handful
- scallions, minceda handful
- lime juiceto taste
- saltto taste
Garnishes
- cotija cheese
- chili powder
- paprika
- red pepper flakes
- limes
Method
Step 1: Char the corn
If using fresh corn cobs (recommended), over a grill, flame, or broiler, and then cut toasted kernels off the cob.
Alternatively, toast kernels in a ripping hot pan with some oil until they take on some color.
Allow the corn kernels to cool.
Step 2: Mix together & serve
Combine all ingredients except for garnishes in a bowl or serving vessel, adding salt and more lime juice to taste until well seasoned.
Add more mayo or crema if you prefer a creamier corn salad. Top or serve with garnishes of choice on the side.
FAQ
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