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
Also Appears In
Free Spice Guide
Join The Mouthful Newsletter to receive our essential spices list pdf.
Just subscribe to our weekly newsletter where 60,000+ readers get lifestyle protocols, recipe frameworks, Q&A from expert home cooks, and cooking trends explained.
We hate spam too. Unsubscribe anytime.
LEARN.COOK.EAT.