Esquites (Mexican Corn Salad)

Esquites, also known as elote en vaso, are a delicious corn-based Mexican street food. The dish is made with tender Mexican corn kernels and it gets its incomparable flavor from a local herb called epazote, which has notes of oregano, anise, citrus, and mint.

The traditional Mexican elote blanco is the corn of choice for this dish. It’s less sweet than your regular canned sweetcorn and has a more earthy flavor, which is what gives this snack its authentic signature taste.

While you may not be used to the taste of this Mexican corn, it’s one of those dishes that gets better and better the more you have it and the more you experiment with various toppings. So try out this traditional recipe for esquites for a true Mexican cuisine experience.

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 mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Salad, Snack

Cuisine Mexican

Servings 4 servings

Ingredients

  

1x2x3x

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

A choice of toppings:

• mayonnaise
• lime juice
• queso fresco cheese grated
• hot sauce
• melted butter
• chili powder

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

Tried this recipe?Let us know how it was!

Related: Chile en Nogada
Related: Enchiladas
Related: Arroz Verde (Mexican Green Rice)
Related: Chicken Chili with Corn
Related: Pulled Chicken Tacos with Tomatillo Salsa
Related: Tasty Mexican Easter & Lent Foods to Try Out

Chef's Pencil Staff

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