Esquites Mexican Street Corn Salad is one of the most popular Mexican street snacks. If you have tried Mexican street corn on the cob, then you will love this deconstructed version. Fresh corn is cooked with onion, serrano pepper and spices then topped with a chili lime mayonnaise and cotija cheese.
Esquites (toasted corn) also known as vasito de elotes (corn in a cup) is street food that can be found on market stalls and shops in Mexico comes served in a cup.
I have created a step-by-step recipe video below so you can see the easy dish being made. JUST PRESS PLAY!
Cinco de Mayo is just over a week away, this Mexican food and drink holiday is very popular in the Southwestern states. If you’re looking for more Cinco de Mayo recipes for a party or get together, I have more than 25 for you to choose from, click here > Cinco de Mayo Recipes.
There are layers of flavor going on as you eat this salad. From the first bite, you get the immediate sweetness of the corn mixed with the creaminess of the chili lime mayonnaise. From there the flavors of the spices build with a little progression of the (not too much) heat from the serrano. The heat from the serrano doesn’t overwhelm your palette because it’s tempered by the mayonnaise and the cheese.
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Esquites Mexican Street Corn Salad
Fresh corn is cooked with onion, serrano pepper and spices then topped with a chili lime mayonnaise and cotija cheese.
- 4 corn on the cob husks removed
- vegetable oil
- 6 ounces yellow onion finely chopped
- 1 serrano pepper seeded and finely chopped
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 1/2 teaspoons ground coriander
- 1 1/2 teaspoons Mexican oregano
- 1/2 cup vegetable stock
- 3 tablespoons mayonnaise
- 3/4 tablespoon fresh lime juice
- 1/2 teaspoon chili powder
- Cotija cheese
- Lime wedges for garnish
Remove the kernels from the corn by standing the cob upright in the center of a large bowl and using a sharp knife cut from top to bottom.
To a heavy skillet add the oil over medium heat. Add the oil corn, onion, serrano, salt, pepper coriander, oregano and vegetable stock. Simmer until the corn is cooked and onions softened and the stock reduced, about 8-10 minutes.
To a separate bowl, mix the mayonnaise, lime juice, chili powder.
Add the corn to cups or small bowls. Top with a dollop of the mayonnaise mix, cotija cheese and lime wedge.
This recipes yields about 3 cups depending on the size of your corn cobs