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Mexican Corn Salad (Esquites)
Straight from the streets of rural Mexico, this Mexican Corn Salad (known as esquites by the natives) is super simple to make and so delicious. If you're looking for the real deal, look no further.
Prep Time
10 mins
Cook Time
10 mins
Additional Time
15 mins
Total Time
1 hr
Servings: 16 servings (1/2 cup each)
Calories: 183 kcal
Course:
Appetizer
Cuisine:
Mexican
Ingredients
- 6 cups frozen corn thawed (see note 1)
- 1 cup mayonnaise
- 1 cup grated Parmesan cheese (see note 2)
- 2 tablespoons lime juice or more to taste
- Tajin seasoning or chili powder, to taste (see note 3)
- minced fresh cilantro for garnish
- Nacho Cheese Doritos for serving (see note 4)
Instructions
- In a large pot, bring 4 quarts water to boil. Add corn and boil until bright yellow and tender, about 4 minutes. Spread on a rimmed baking sheet to cool.
- In a large bowl, add cooled corn, mayonnaise, Parmesan cheese, and lime juice. Stir to combine, then sprinkle with Tajin or chili powder. Garnish with cilantro and serve with Doritos.
Cup of Yum
Notes
- Corn: To substitute fresh corn, boil 8 ears of corn in 4 quarts boiling water for about 4 minutes. Set aside to cool slightly, then cut the kernels off the cob. You should have about 6 cups kernels.
- Parmesan: Look for the grated Parm in the green shaker can. This might sound inauthentic, but it is closest to what street vendors actually use in the non-touristy parts of Mexico. Or, substitute Cotjia cheese or feta cheese.
- Tajin seasoning: Tajin is a mild chili powder with a bright lime flavor that tastes great on Elote. Or, try regular chili powder, ancho chile powder, or even cayenne pepper (if you love the heat).
- Doritos: Nacho Cheese Doritos are the preferred dipper in rural Mexico. Fritos (corn chips) or tortilla chips are good, too.
- Yield: This recipe makes 8 cups of Esquites.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
- Make ahead: Cook the corn a day in advance and store in the refrigerator. Bring the corn to room temperature before assembling the rest of the salad.
Nutrition Information
Serving
0.5cup
Calories
183kcal
(9%)
Carbohydrates
16g
(5%)
Protein
4g
(8%)
Fat
13g
(20%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
7g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
11mg
(4%)
Sodium
201mg
(8%)
Potassium
198mg
(6%)
Fiber
2g
(8%)
Sugar
1g
(2%)
Vitamin A
67IU
(1%)
Vitamin C
5mg
(6%)
Calcium
59mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16servings (1/2 cup each)
Amount Per Serving
Calories 183
% Daily Value*
| Serving | 0.5cup | |
| Calories | 183kcal | 9% |
| Carbohydrates | 16g | 5% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7g | 41% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 11mg | 4% |
| Sodium | 201mg | 8% |
| Potassium | 198mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 1g | 2% |
| Vitamin A | 67IU | 1% |
| Vitamin C | 5mg | 6% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.