Why You’ll Love This Esquites Recipe
The Ultimate Creamy Esquites Experience
Get ready for a flavor party! This esquites recipe brings you the best of Mexican street corn. It’s wonderfully creamy, tangy, and has that perfect hint of chili. We char the corn just right for a smoky taste. Then, we mix it with rich mayo, zesty lime, and salty cotija cheese. It all comes together in a bowl. Each spoonful is a burst of deliciousness. You’ll truly love it.
My Family’s Favorite Esquites
This esquites recipe holds a special place in my heart. I remember my grandmother making something similar. She always had a way with corn. Now, when I make this, it reminds me of her kitchen. My own children now ask for it by name. It’s perfect for summer cookouts. It also makes a cozy side dish any time. This esquites recipe is a true family favorite. It always brings smiles.
What You’ll Need for Perfect Esquites
Essential Ingredients for Authentic Esquites
To make the best esquites, you need a few key things. Fresh or frozen corn kernels are your base. We’re talking tender, sweet corn. You’ll also need creamy mayonnaise and Mexican crema. Don’t forget crumbly cotija cheese for that salty kick. Fresh cilantro and lime juice brighten everything up. A little chili powder adds warmth. These are the stars of this delicious dish.
Optional Additions to Your Esquites
Want to make your esquites extra special? A pinch of cayenne pepper gives it a nice spicy kick. If you love a smoky flavor, grill your corn first. You can also play with other spices. A dash of smoked paprika works well. Feel free to adjust the heat to your liking. It’s all about making it your own.
How to Make Esquites: Step-by-Step Guide
Preparing Your Corn for Esquites
First, let’s get that corn ready! If you’re using fresh corn, carefully cut the kernels off the cob. I like to stand the cob in a large bowl. This catches all the kernels as they fall. If you’re using frozen corn, just make sure it’s thawed completely. Next, melt butter or heat oil in a skillet. Use medium-high heat. Add your corn kernels. Cook them for about 7-10 minutes. You want them tender. Look for a slight char. This adds amazing flavor. It’s my favorite part!
Assembling Your Creamy Esquites
Once your corn is perfectly charred, take the skillet off the heat. Now for the magic! Grab a big bowl. Add the cooked corn. Then, spoon in the mayonnaise and sour cream or Mexican crema. Sprinkle in that wonderful cotija cheese. Toss in the fresh cilantro and a good squeeze of lime juice. Stir in the chili powder. If you like heat, add some cayenne pepper now. Mix everything really well. Make sure every kernel is coated. Taste it! Add salt if you think it needs it. This part is all about balancing the flavors. Don’t be shy with tasting!
Serving Your Delicious Esquites
Now for the fun part: serving! Spoon your freshly made esquites into individual cups or small bowls. This makes it easy to enjoy. I love using clear cups. You can see all those vibrant colors. For a final flourish, garnish each serving. A sprinkle of extra crumbled cotija cheese looks great. More fresh cilantro adds a pop of green. Don’t forget a lime wedge on the side. Some people love an extra squeeze of lime. Serve your esquites right away. It’s best warm and fresh!
Tips for Success with Your Esquites
Achieving the Best Flavor for Esquites
For truly amazing esquites, don’t skip charring the corn. This step adds a deep, smoky flavor. It makes all the difference. If you have a grill, try grilling the corn on the cob first. Then cut off the kernels. This intensifies that smoky goodness. A good quality chili powder also boosts the taste. Fresh lime juice is a must. It brightens everything.
Ingredient Substitutions for Esquites
Can’t find cotija cheese? Feta cheese makes a good stand-in. It has a similar salty, crumbly texture. If Mexican crema is hard to find, regular sour cream works perfectly. You can also thin sour cream with a little milk. This makes it more like crema. Don’t have fresh cilantro? A little dried cilantro can work. But fresh is always best here!
Variations of Esquites to Try
Spicy Esquites and Beyond
Love a little heat? Make your esquites extra spicy! Just add more cayenne pepper. You can also try a pinch of chipotle powder. It gives a smoky, spicy kick. A dash of hot sauce works too. Experiment with different chili flakes. A little smoked paprika adds depth. Don’t be afraid to play with flavors!
Adding Extra Veggies to Your Esquites
Want to boost your esquites? Add more vegetables! Diced red bell pepper adds sweetness and crunch. Finely chopped red onion gives a nice bite. Black beans can make it more hearty. Sautéed poblano peppers are another great addition. They add a mild, earthy flavor. Think about what you love. Make this esquites recipe uniquely yours!
Common Questions About Esquites
Can I Make Esquites Ahead of Time?
Yes, you can make esquites a few hours early. It’s best when fresh and warm. If you make it ahead, store it in an airtight container. Keep it in the fridge. For best results, mix the dressing and corn just before serving. This keeps the corn from getting soggy. It helps flavors stay vibrant.
What is Cotija Cheese for Esquites?
Cotija cheese is a Mexican cow’s milk cheese. It’s firm and crumbly. It has a salty, slightly tangy flavor. This cheese doesn’t melt easily. It’s often used as a topping. It adds a wonderful salty pop to esquites. If you can’t find it, feta cheese is a good substitute. It gives a similar salty and crumbly texture.
How to Serve Esquites
Esquites is super versatile! I love serving it in small cups. This makes it easy to eat on the go. It’s a fantastic side dish for tacos or grilled meats. It also works great as a dip. Just grab some tortilla chips. It’s perfect for potlucks and BBQs. Any way you serve it, your esquites will be a hit!
Storing and Reheating Esquites
Keeping Your Esquites Fresh
If you have any esquites left over, don’t worry! It stores well. Place it in an airtight container. Pop it in the refrigerator right away. It will stay fresh for about 2-3 days. Make sure the container seals tightly. This keeps out air. It helps maintain the creamy texture. And it keeps all those great flavors locked in.
Reheating Esquites for Best Taste
When you’re ready to enjoy your esquites again, reheating is easy. For the best taste, I like to gently warm it. You can use a microwave on low power. Stir it often. Or, heat it in a skillet over low heat. Add a tiny splash of milk or cream. This can help bring back its creaminess. Avoid high heat. It can make the corn tough.
Estimated Nutritional Information for Esquites
I know many of you like to keep an eye on nutrition. This esquites recipe is a delicious treat. A typical serving, about one cup, has around 300 calories. It contains 22g of fat, with 9g saturated. You’ll find about 20g of carbohydrates and 8g of protein. Please remember, these are just estimates. Actual values can vary slightly. They depend on your exact ingredients. Every batch is a little different!
Share Your Esquites Creations
I absolutely love seeing your kitchen creations! If you whip up this esquites recipe, please share it. Leave a comment below. Tell me how it turned out. Did you add your own twist? I’d love to hear about it. You can also rate the recipe. And don’t forget to share your photos on social media! Tag us @911Recipes. Your culinary adventures inspire me. Happy cooking, friends!
Print
Perfect Esquites: A 7-Minute Creamy, Tangy Delight
- Total Time: 25 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This traditional Mexican street corn off-the-cob, known as esquites, is creamy, tangy, and packed with flavor. It features tender corn kernels mixed with mayonnaise, cotija cheese, and a hint of chili, served conveniently in cups or bowls.
Ingredients
- 4 cups fresh or frozen corn kernels (from about 6-8 ears of corn)
- 2 tablespoons unsalted butter or oil
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup crumbled cotija cheese, plus more for topping
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, or to taste
- 1/4 teaspoon cayenne pepper, or to taste (optional)
- Salt to taste
- Lime wedges for serving
Instructions
- If using fresh corn, cut the kernels off the cobs. If using frozen corn, thaw it first.
- In a large skillet or cast-iron pan, melt the butter or heat the oil over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are tender and slightly charred, about 7-10 minutes.
- Remove the skillet from the heat.
- In a large bowl, combine the cooked corn, mayonnaise, sour cream or Mexican crema, 1/2 cup cotija cheese, cilantro, lime juice, chili powder, and cayenne pepper (if using).
- Stir everything together until well combined. Taste and add salt as needed.
- Spoon the esquites into individual cups or bowls.
- Garnish with extra crumbled cotija cheese, fresh cilantro, and a lime wedge. Serve immediately.
Notes
- For an extra smoky flavor, you can grill the corn on the cob before cutting off the kernels.
- Adjust the amount of chili powder and cayenne pepper to your preferred spice level.
- Mexican crema can be found in most Latin American grocery stores. If unavailable, sour cream is a good substitute.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 300
- Sugar: 5g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 9g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 40mg
