Esquites (Corn Salad)

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Esquites (Corn Salad)

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4 ears Mexican white corn elote blanco
1 cup chicken broth or vegetable broth
2 cups Water
2 epazote leaves
Typical Toppings All are optional. You mix and match to taste.
lime juice
Grated cheese queso fresco
chili powder
melted butter
Hot sauce
  • Medium




When you buy Mexican street corn from a cart, you have two options for ordering – on the cob called elotes or in a cup called esquites. The cart will always be loaded with toppings for your corn; lime juice, mayonnaise, grated cheese, chili powder, butter, and hot sauce so that you can personalize however you like it!

Choosing the Corn:

If you want authentic flavor, you have to prepare this dish with white Mexican corn, elote blanco, not sweet corn. Mexican corn is much firmer, not sweet, and has an earthy, grain like taste. The first time I ate elote blanco I was confused. It tasted nothing like the soft sweet corn that I was used to eating. At first, I wasn’t sure that I cared for it but after a few more tries the taste grew on me. I’ll happily eat it every day now.

How to Make Esquites:

  1. Start by removing the husks and silk from the corn. Cut off the top and base of the cob.
  2. Remove the kernels from the cob.
  3. Hold one end of the cob with your hand and place the other end of the cob on the cutting board.
  4. Hold the cob at a 45-degree angle. Use a sharp knife to cut the kernels off and be sure to always cut away from your hands and body.
  5. Place the kernels in a pan. Add 1 cup of chicken or vegetable broth and 4 cups water.
  6. Add the epazote and salt.
  7. Bring the water to a boil then reduce to medium. Cook until about ⅔ of the liquid has evaporated.
  8. If the corn is still too tough for you after the liquid has reduced add 1 cup water and cook until you get the desired texture. Repeat if needed.
  9. Serve your corn warm in a cup and then add the toppings of your choice.

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