4.9 from 285 votes
Esquites (Mexican Corn Salad)
Esquites is a Mexican street food-style corn salad prepared by simmering fresh white corn kernels with epazote and broth until tender and slightly reduced. It's served hot with optional toppings like mayonnaise, lime juice, queso fresco, hot sauce, butter, and chili powder, enabling customization to taste.
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings:
4
servings
Course:
Salad, Snacks
Cuisine:
Mexican
Ingredients
- 2 cups water
- 4 ears white corn Mexican elote blanco
- 2 epazote leaves
- 1 cup chicken broth or vegetable broth
A choice of toppings:
- mayonnaise
- lime juice
- queso fresco cheese grated
- hot sauce
- butter melted
- chili powder
Instructions
- Start off with cleaning the corn and removing any silk and husks. Chop at both ends and discard the pieces. Wash the corn cobs thoroughly.
- Shave off the kernels from the cob with a sharp knife. We recommend holding the cob at an angle on a cutting board and cutting the kernels from the top to the bottom. Always make the cutting motion away from your body to prevent injury!
- Prepare a deep pot and add your corn kernels to it together with the water, the chicken/vegetable stock and the epazote. Season to taste.
- Bring the broth to a boil then reduce the heat to medium. Cook until about ⅔ of the liquid has evaporated.
- If the corn isn't soft enough for your liking at this point, add another 1 cup of water and simmer further until cooked.
- Serve hot with your favourite toppings and enjoy!
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