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–+ servings
Mexican Corn Salad

Esquites (Mexican Corn Salad)

Chef's Pencil Staff
This is a very popular Mexican food made with tender corn kernels and a local herb called epazote. You have to put chili, lemon, butter, mayonnaise, and fresh cheese on top to fully enjoy the experience. Soooo creamy and good!
4.91 from 95 votes
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Salad, Snack
Cuisine Mexican
Servings 4 servings

Ingredients
 
 

  • 2 cups water
  • 4 ears Mexican white corn elote blanco
  • 2 epazote leaves
  • 1 cup chicken broth or vegetable broth

A choice of toppings:

Instructions
 

  • Start off with cleaning the corn and removing any silk and husks. Chop at both ends and discard the pieces. Wash the corn cobs thoroughly.
  • Shave off the kernels from the cob with a sharp knife. We recommend holding the cob at an angle on a cutting board and cutting the kernels from the top to the bottom. Always make the cutting motion away from your body to prevent injury!
  • Prepare a deep pot and add your corn kernels to it together with the water, the chicken/vegetable stock and the epazote. Season to taste.
  • Bring the broth to a boil then reduce the heat to medium. Cook until about ⅔ of the liquid has evaporated.
  • If the corn isn't soft enough for your liking at this point, add another 1 cup of water and simmer further until cooked.
  • Serve hot with your favourite toppings and enjoy!

Notes

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