{"id":1987271,"date":"2024-04-30T18:18:14","date_gmt":"2024-05-22T14:58:33","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?post_type=recipe&p=1987271"},"modified":"2024-05-22T09:59:02","modified_gmt":"2024-05-22T14:59:02","slug":"mexican-street-corn-salad-esquites-recipe","status":"publish","type":"recipe","link":"https:\/\/www.tasteofhome.com\/recipes\/mexican-street-corn-salad-esquites-recipe\/","title":{"rendered":"Esquites"},"content":{"rendered":"

You may have heard of elotes<\/em>, the cream-slathered ears of corn with cheese, lime and spices, but do you know about esquites<\/em>? This Mexican street corn salad takes the flavors we love from the indulgent corn on the cob recipe and puts it all in a cup. The mix of sweet corn, spicy jalapenos, smoky chili powder, tangy lime, cool Cotija cheese and creamy mayo makes it hard to stop at just one scoop.<\/p>\n

Corn salad may have you thinking summer, but our esquites recipe uses easy-to-find ingredients and comes together on the stovetop in about 10 minutes, so you can use it any time of year.\u00a0Now grab a spoon and get ready to dig in!<\/p>\n

What’s the difference between elotes and esquites?<\/h2>\n

Esquites are essentially elotes<\/a> off the cob. Both of our versions of these\u00a0Mexican recipes<\/a> use the same ingredients, including Cotija cheese, mayo and chili powder. But esquites are essentially the bowl version of Mexican street corn, with the ingredients mixed in a cup or bowl rather than slathered onto a grilled ear of corn. Esquites are easier to serve and eat.<\/p>\n

In fact, this esquites recipe doesn’t use a grill at all. The corn is cooked in a skillet, so it’s easy to make this delicious side dish year-round.<\/p>\n

Esquites Ingredients<\/h2>\n

\"mexicanTaste Recipes<\/span><\/span><\/p>\n