Esquites (Creamy Corn Salad)

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Esquites (Creamy Corn Salad) Recipe

Photo: Christopher Testani; Styling: Paige Hicks

Esquites is a cousin to elote--that street food favorite of creamy cheese-coated corn cobs. You can also find this off-the-cob version with Mexican street food vendors. It's great on its own or served as a side dish with grilled meats.

Serves 8 (serving size: 1/2 cup)


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2 tablespoons olive oil
2 (16-ounce) packages frozen whole-kernel corn, divided
2 teaspoons sugar, divided
1/4 cup canola mayonnaise
2 tablespoons fresh lime juice
1 1/2 teaspoons ancho chile powder
1/2 teaspoon ground coriander
3/4 teaspoon kosher salt
2 ounces Cotija cheese, grated (about 1/2 cup)


Hands-on: 20 Minutes
Total: 20 Minutes

1. Heat a large cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon oil to pan; swirl to coat. Add half of corn and 1 teaspoon sugar; toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Stir and cook 3 minutes or until most of the kernels are browned. Remove from pan. Repeat procedure with remaining 1 tablespoon oil, corn, and 1 teaspoon sugar.

2. Combine mayonnaise, lime juice, chile powder, coriander, and salt in a medium bowl, stirring with a whisk. Add corn; toss to combine. Sprinkle cheese over corn; serve warm, at room temperature, or chilled.

Created date

March 2015

Nutritional Information

Calories 212
Fat 11.9 g
Satfat 2.4 g
Monofat 6.2 g
Polyfat 2.4 g
Protein 6 g
Carbohydrate 25 g
Fiber 3 g
Cholesterol 10 mg
Iron 1 mg
Sodium 351 mg
Calcium 109 mg