Mexican Street Corn Off the Cob, also known as Esquites, is a delightful twist on the traditional Mexican street food, Elote. This dish brings all the vibrant flavors of grilled corn on the cob into a convenient, mess-free salad form. It’s a harmonious blend of sweet corn kernels, creamy mayonnaise, tangy lime, and a hint of spice, making it a perfect side dish or standalone snack.
Why You’ll Love This Recipe
- Easy to Prepare: Using either fresh or frozen corn, this recipe comes together quickly, making it ideal for weeknight dinners or impromptu gatherings.
- Packed with Flavor: The combination of creamy, tangy, and spicy elements creates a mouthwatering taste experience.
- Versatile: Serve it warm or cold, as a side dish, dip, or even as a topping for tacos and grilled meats.
- Kid-Friendly: The off-the-cob presentation makes it easy and enjoyable for kids to eat.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Corn kernels (fresh or frozen)
- Mayonnaise
- Fresh lime juice
- Cotija cheese, crumbled
- Fresh cilantro, chopped
- Chili powder or smoked paprika
- Salt and pepper to taste
Directions
- Cook the Corn: If using fresh corn, remove the kernels from the cob. Sauté the corn in a skillet over medium-high heat with a bit of oil until slightly charred and tender, about 5-7 minutes. For frozen corn, cook according to package instructions and then sauté briefly to achieve a charred effect.
- Prepare the Dressing: In a large bowl, mix mayonnaise, fresh lime juice, chili powder or smoked paprika, salt, and pepper until well combined.
- Combine Ingredients: Add the cooked corn to the dressing, stirring to ensure the corn is evenly coated.
- Add Toppings: Fold in crumbled Cotija cheese and chopped cilantro. Adjust seasoning as needed.
- Serve: Transfer to a serving dish and garnish with additional cheese, cilantro, and a sprinkle of chili powder if desired. Serve warm or chilled.
Servings and Timing
- Servings: This recipe yields approximately 4 servings.
- Preparation Time: 10 minutes
- Cooking Time: 10 minutes
- Total Time: 20 minutes
Variations
- Spice Level: Adjust the heat by adding more or less chili powder. For extra spice, incorporate diced jalapeños or a dash of hot sauce.
- Cheese Alternatives: If Cotija cheese is unavailable, feta cheese makes a suitable substitute due to its similar texture and flavor.
- Herb Substitutions: Cilantro can be replaced with parsley for those who prefer a different herb profile.
- Grilled Corn: For a smoky flavor, grill whole ears of corn until charred, then cut the kernels off the cob and proceed with the recipe.
Storage/Reheating
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheating: This dish can be enjoyed cold, but if you prefer it warm, gently reheat in a skillet over low heat until warmed through. Avoid microwaving, as it may alter the texture.
FAQs
What is Esquites?
Esquites is a popular Mexican street food consisting of corn kernels sautéed and mixed with flavorful ingredients like mayonnaise, lime, chili powder, and cheese. It’s essentially the off-the-cob version of Elote.
Can I use canned corn for this recipe?
Yes, drained canned corn can be used. However, for the best flavor and texture, fresh or frozen corn is recommended.
Is there a dairy-free option?
To make this recipe dairy-free, omit the cheese or use a dairy-free cheese alternative. Ensure the mayonnaise used is also dairy-free.
What can I serve with Mexican Street Corn Off the Cob?
This dish pairs well with grilled meats, tacos, enchiladas, or as a topping for salads and nachos.
How can I make it vegan?
Substitute regular mayonnaise with vegan mayonnaise and omit the cheese or use a plant-based cheese alternative.
Can I prepare this dish in advance?
Yes, you can prepare it a day ahead. Store it in the refrigerator and add fresh cilantro just before serving to maintain its vibrant flavor.
What if I can’t find Cotija cheese?
Feta cheese is a good substitute due to its similar crumbly texture and salty taste.
How do I make it spicier?
Add finely chopped jalapeños, a pinch of cayenne pepper, or drizzle with hot sauce to increase the heat level.
Is it served hot or cold?
Mexican Street Corn Off the Cob can be served warm or cold, depending on your preference.
Can I add other vegetables?
Absolutely! Diced red bell peppers, onions, or tomatoes can be added for extra flavor and color.
Conclusion
Mexican Street Corn Off the Cob is a versatile and flavorful dish that brings the essence of traditional Mexican street food to your table in a convenient form. Whether you’re hosting a summer barbecue, celebrating Cinco de Mayo, or simply craving a tasty side dish, this recipe is sure to impress. Its quick preparation and delightful taste make it a go-to recipe for various occasions.
Mexican Street Corn Off the Cob
Mexican Street Corn Off the Cob, also known as Esquites, is a delightful twist on traditional Mexican street food. This off-the-cob version combines the smoky flavors of roasted corn with a creamy, tangy dressing, making it a perfect side dish for barbecues, Cinco de Mayo celebrations, or any occasion where you crave a burst of Mexican-inspired flavors.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: Serves 6
- Category: Side Dish
- Method: Stovetop Roasting
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
- 3–4 cups fresh corn kernels (from about 4–5 ears) or frozen corn
- 1 tablespoon unsalted butter
- 2 tablespoons mayonnaise
- 1/2 cup Cotija cheese, crumbled (or queso fresco)
- 2 green onions, finely chopped
- 1/4 cup fresh cilantro, chopped
- Juice of 1 lime
- 1/2 teaspoon smoked paprika or chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Roast the Corn: In a heavy-bottomed pan (preferably cast iron), melt the butter over medium heat. Add the corn kernels, spreading them in a single layer. Roast for 10-15 minutes, stirring frequently, until the kernels are browned and slightly charred.
- Prepare the Dressing: In a large bowl, mix together the mayonnaise, crumbled Cotija cheese, green onions, cilantro, lime juice, smoked paprika (or chili powder), and garlic powder. Season with salt and pepper to taste.
- Combine: Once the corn is roasted, add it to the bowl with the dressing. Stir thoroughly to ensure the corn is evenly coated.
- Serve: Transfer the mixture to a serving dish. Garnish with additional crumbled cheese, a sprinkle of paprika or chili powder, and fresh cilantro. Serve warm.
Notes
- Corn Options: Fresh corn is preferred for its sweetness, but frozen or canned corn can be used as substitutes. If using canned corn, drain it well before roasting.
- Cheese Substitutes: If Cotija cheese isn’t available, feta cheese or grated Parmesan can be used as alternatives.
- Adjusting Spice Levels: For a spicier kick, consider adding a dash of cayenne pepper or hot sauce to the dressing.
- Serving Suggestions: Esquites can be enjoyed on its own, as a side dish, or as a topping for tacos and grilled meats.
