Esquites (Mexican Corn Salad)
Off-the-cob version of elote — creamy corn in a cup with mayo, lime, cotija, and chili powder. Ready in 10 minutes
Get recipes like this in your inbox — free.
You're in! Check your inbox.
🛒 Ingredients
- 4 cups (fresh or frozen) corn kernels
- 1 tbsp butter
- 3 tbsp mayonnaise
- 2 tbsp Mexican crema or sour cream
- 1/3 cup crumbled cotija cheese
- 1 tsp chili powder
- 2 lime
- 2 tbsp fresh cilantro
👨🍳 Instructions
- 1Cook corn kernels in butter in a hot skillet over high heat for 6-8 minutes until lightly charred
- 2Remove from heat and let cool slightly
- 3Toss corn with mayonnaise and crema
- 4Add most of the cotija cheese
- 5Season with chili powder and squeeze of lime
- 6Divide into cups, top with remaining cotija, cilantro, and extra lime
- 7Serve immediately while warm
Make it in QuickPlate
Filter by time, ingredients, and cuisine. Cook mode walks you through every step.
Try this in QuickPlate →