If you love bold, zesty flavors and crave street food magic, Charred Corn Esquites is a must-try! Each spoonful is a glorious mix of sweet corn, creamy mayonnaise, fresh herbs, cheese, and a hit of chili—making it incredibly satisfying, comforting, and perfect for sharing around the table.
Why You’ll Love This Recipe
- Irresistibly Smoky: The charred corn brings out a deep, toasty flavor that sets this dish apart from your average corn salad.
- Creamy & Zesty: The luscious mayonnaise base is jazzed up with lime juice and smoky spices, creating a flavor-packed coating that clings to every kernel.
- Quick to Make: From stovetop to serving bowl, you can have Charred Corn Esquites ready in under 30 minutes, perfect for spur-of-the-moment cravings.
- Endlessly Customizable: This recipe is wildly versatile and adapts to your taste, spice level, or what you have on hand in the fridge.
Ingredients You’ll Need
This colorful and flavor-packed recipe relies on just a handful of pantry staples and fresh finds. Every ingredient in Charred Corn Esquites plays a starring role—from crisp corn kernels for that signature snap to a finishing dusting of Cotija cheese for salty tang.
- Olive oil: Helps the corn caramelize in the skillet for that iconic toasted, golden flavor.
- Fresh or frozen corn: Fresh is fabulous, but thawed frozen corn offers convenience and year-round sweetness.
- Mayonnaise: Makes the dish incredibly creamy, binding everything with irresistible richness.
- Cotija cheese: Gives a punchy, salty kick—try feta as a swap if you need!
- Fresh cilantro: Adds leafy freshness and vibrant, herbaceous notes that complement the smoky corn.
- Green onions: Lend a gentle bite and gorgeous color throughout your esquites.
- Jalapeño: Seeds removed and minced, this brings just enough heat without overwhelming the dish.
- Lime juice: Adds brightness and a pop of tartness that balances every creamy bite.
- Garlic: A little bit goes a long way, providing a delicious aromatic depth.
- Chili powder: Brings smoky, earthy warmth—a must for authentic flavor!
- Smoked paprika: Infuses the esquites with even more smokiness and vivid color.
- Salt and pepper: Season to taste so every bite sings.
- Lime wedges (optional): For extra zesty squeezing at the table.
Variations
Charred Corn Esquites is endlessly adaptable, so don’t be shy about putting your own twist on it! Whether you want to tailor it for dietary preferences or just use up what you have on hand, here are some easy ways to make it your own.
- Make it Vegan: Swap the mayo for a vegan version and use plant-based cheese for a dairy-free delight.
- Extra Spicy: Amp up the heat with diced serrano peppers or add a dash of hot sauce to the mix.
- Street-Style Crunch: Stir in some crushed tortilla chips just before serving for texture and fun.
- Roast on the Grill: Char the corn right on the grill for deep smokiness—try this for cookouts or outdoor gatherings.
How to Make Charred Corn Esquites
Step 1: Char the Corn
Get your skillet nice and hot over medium-high heat, then add olive oil and corn. Let the kernels sizzle, stirring occasionally, until they’re golden, fragrant, and beautifully charred in spots. This is where the flavor magic truly begins—be patient, as those toasty bits make all the difference!
Step 2: Combine Esquites Mix-Ins
Once the corn is charred to perfection, transfer it to a large bowl. While it’s still warm, fold in the mayonnaise, Cotija cheese, cilantro, green onions, minced jalapeño, lime juice, and garlic. The warmth helps everything meld together and ensures every kernel gets that creamy, flavorful coating.
Step 3: Spice and Season
Sprinkle in your chili powder and smoked paprika, plus a pinch each of salt and pepper. Taste as you go—it’s the best excuse! Adjust the seasoning until you get that crave-worthy balance of tangy, creamy, smoky, and spicy.
Step 4: Serve and Garnish
Spoon the hot esquites into bowls or cups. For the full street food effect, top with extra Cotija, cilantro, and a wedge of lime for a fresh squeeze just before digging in. Serve warm and prepare for a chorus of “mmm”s!
Pro Tips for Making Charred Corn Esquites
- Skillet Sizzle: For the best char, don’t overcrowd your skillet—work in batches if you need so each kernel gets golden without steaming.
- Cheese Choices: If you can’t find Cotija, feta offers similar salty-tangy vibes, or queso fresco delivers a milder touch.
- Heat Level Hack: For a kid-friendly version, use only a bit of jalapeño or swap for bell pepper—spice lovers can double up on chilis!
- Serving Warmth: Charred Corn Esquites are at their peak when served warm so don’t let them sit too long once mixed—dig in soon after combining.
How to Serve Charred Corn Esquites
Garnishes
The beauty of Charred Corn Esquites is in the abundant toppings—a little more Cotija, a sprinkle of fresh cilantro, an extra pinch of chili powder, and lime wedges for that last zing. Don’t be afraid to layer up with sliced radishes or diced avocado for a truly special finish!
Side Dishes
This dish sings alongside almost anything. Pair your esquites with tacos, grilled chicken, burgers, or even a hearty bowl of chili. For a lighter meal, serve it with a big green salad or pile it on tostadas as a showstopper starter.
Creative Ways to Present
For parties, scoop your esquites into individual cups for true street food charm—perfect for snacking on the go. Or, serve family-style in a big textured bowl and let everyone load up their plate. Mini mason jars, lettuce cups, or even atop grilled polenta squares are all fun, festive options!
Make Ahead and Storage
Storing Leftovers
Leftover Charred Corn Esquites keep beautifully in an airtight container in the fridge for up to three days. The flavors deepen over time, making for a delicious next-day snack or addition to salads and bowls.
Freezing
Because of the creamy mayo and cheese, freezing isn’t recommended—the texture tends to separate once thawed. Instead, just make enough to enjoy within a few days (trust me, it won’t last long!).
Reheating
To reheat, simply microwave in short bursts, stirring in between, or warm gently on the stovetop over low. Add a fresh squeeze of lime and a sprinkle of cheese right before serving to revive the just-made flavor.
FAQs
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Can I use canned corn instead of fresh or frozen?
You can use canned corn in a pinch—just make sure to drain it thoroughly and pat dry. For best flavor and texture in Charred Corn Esquites, fresh or thawed frozen corn will give you superior results when charring in the skillet.
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What if I can’t find Cotija cheese?
No worries! Crumbled feta is an excellent stand-in for Cotija, bringing a similar briny, crumbly texture. Queso fresco can also be used, though it’s milder and less salty.
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Can Charred Corn Esquites be served cold?
Definitely! Esquites are usually served warm, but they’re also delicious cold or at room temperature—making this dish perfect for picnics and potlucks.
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Is Charred Corn Esquites gluten-free?
Yes, the traditional recipe is naturally gluten-free—just double-check packaged spices or cheese if sensitivities are a concern.
Final Thoughts
I can’t help but smile every time I whip up a bowl of Charred Corn Esquites—it’s sunshine and street food charm in every bite. However you serve it, I know this recipe will bring color, flavor, and a splash of fun to your table. Give it a try, and make it yours!
Print
Esquites Recipe
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Appetizer
- Method: Saute
- Cuisine: Mexican
- Diet: Vegetarian
Description
Esquites is a delightful Mexican street corn salad that is bursting with flavors of charred corn, creamy mayonnaise, tangy Cotija cheese, and zesty lime. This easy-to-make dish is perfect for summer gatherings and pairs wonderfully with grilled meats or as a standalone snack.
Ingredients
For the Esquites:
- 2 tablespoons olive oil
- 3 cups fresh or frozen corn, thawed
- 1/2 cup mayonnaise
- 1/3 cup crumbled Cotija cheese
- 1/3 cup chopped fresh cilantro
- 2 green onions, thinly sliced
- 1 jalapeno pepper, seeded and minced
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/8 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Cook the Corn: In a large skillet, heat oil over medium-high heat. Add corn; cook and stir until lightly charred, 8-10 minutes.
- Prepare the Esquites: Transfer the charred corn to a large bowl. Stir in mayonnaise, Cotija cheese, cilantro, green onions, jalapeno pepper, lime juice, garlic, chili powder, smoked paprika, salt, and pepper.
- Serve: Serve the Esquites warm. Garnish with additional minced cilantro, crumbled Cotija cheese, and lime wedges if desired.
Notes
- You can adjust the spice level by adding more or less jalapeno pepper.
- For a smokier flavor, consider grilling the corn on a barbecue before making the Esquites.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 4g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 5g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
