Esquites (Mexican Elotes Salad)

Rating: 5 stars
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

Elote, made from grilled corn on the cob and slathered in deliciousness, is a popular street food that shows up at the local fair every year. Esquites are an off-the-cob version that makes a refreshing salad on a hot summer day. Top with more Cotija cheese and a dusting of Tajin®.

By CJ

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Recipe Summary

prep:
25 mins
cook:
5 mins
total:
30 mins
Servings:
4
Yield:
4 ears of corn
Nutrition Info
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified

Directions

  • Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.

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  • Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.

Nutrition Facts

Per Serving:
196 calories; protein 6.4g; carbohydrates 20.9g; fat 11.5g; cholesterol 16.2mg; sodium 335.6mg. Full Nutrition
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Reviews (7)

Read More Reviews

Most helpful positive review

Christopher Ines
Rating: 5 stars
10/24/2019
we thought this was amazing. It had the perfect amount of lime and chile. We would for sure make this recipe again. Read More
Helpful
(1)
7 Ratings
  • 5 star values: 7
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
Christopher Ines
Rating: 5 stars
10/23/2019
we thought this was amazing. It had the perfect amount of lime and chile. We would for sure make this recipe again. Read More
Helpful
(1)
CJ
Rating: 5 stars
05/16/2018
I love this refreshing salad. Use freshly picked corn for best flavor. Read More
Helpful
(1)
Bluerose Cook
Rating: 5 stars
01/13/2019
I love this salad. Didn't have some of the ingredients so I used can corn (drained) and pabalon pepper instead of jalapeno pepper and green onions. I saute the pepper and onions with the corn and followed the recipe as is. It was a big hit at my gathering. It's a keeper. Read More
Helpful
(1)
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juliekay
Rating: 5 stars
12/18/2020
I used frozen roasted corn and put it in the pan frozen like someone else suggested. I used the entire bag and doubled the dressing recipe. I didn't add the peppers because I forgot to buy them but it was good without it. I may not use cojita next time although it tastes good on the esquites . I don't care for it much on other foods and won't have use for the rest of the cheese. Read More
relentless1
Rating: 5 stars
01/15/2019
Love this! Use grilled corn or frozen (un-thawed) corn in a cast iron skillet. Both are fantastic!! Most people have not tried this so it wall make you a culinary star! Read More
Patoots
Rating: 5 stars
06/10/2019
Great recipe! Everyone loved it. Didn't have a shallot so I used onion with a little bit of garlic powder. Read More
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mansonj
Rating: 5 stars
09/12/2020
This was amazing! Everyone (even the picky eaters) loved it! I will for sure make it again. I followed recipe exactly as written. Headed the cast iron skillet on the grill and it worked perfectly. Read More
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