Esquite Recipe

Name: Mexican Margaritas Bar & Grills Esquite Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 cups fresh corn kernels (from about 4 ears) or frozen thawed; 1 tbs vegetable oil or unsalted butter; 0.5 cups mayonnaise (preferably Mexican-style/crema or regular mayo); 0.25 cups Mexican crema or sour cream; 2 tbs fresh lime juice; 0.75 cups cotija cheese, crumbled (or feta if unavailable); 0.25 cups fresh cilantro, finely chopped; 1 tsp Tajín seasoning (or chili-lime powder); 0.25 tsp chili powder (optional, for more heat); 0.25 tsp ground black pepper; 0.5 tsp kosher salt (to taste); 2 tbsp scallions (green parts) or finely diced red onion; 2 to taste extra lime wedges (for serving)

Inspired by Mexican Margaritas Bar & Grill

Time25m

Serves4

Corn kernels served with mayo, cotija cheese and Tajin seasoning.

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Ingredients

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Esquite (Street Corn Salad)

3 cups fresh corn kernels (from about 4 ears) or frozen thawed

1 tbs vegetable oil or unsalted butter

1/2 cups mayonnaise (preferably Mexican-style/crema or regular mayo)

1/4 cups Mexican crema or sour cream

2 tbs Fresh lime juice

3/4 cups cotija cheese, crumbled (or feta if unavailable)

1/4 cups fresh cilantro, finely chopped

1 tsp Tajín seasoning (or chili-lime powder)

1/4 tsp chili powder (optional, for more heat)

1/4 tsp ground black pepper

1/2 tsp kosher salt (to taste)

2 tbsp scallions (green parts) or finely diced red onion

2 to taste extra lime wedges (for serving)

Method

Esquite (Street Corn Salad)

Prepare corn

If using fresh corn: shuck the ears and use a sharp knife to cut kernels off the cob into a bowl. If using frozen corn: thaw completely and pat dry with paper towels to remove excess moisture.

Cook corn

Heat a large skillet over medium-high heat. Add 1 tablespoon vegetable oil or butter and let it heat until shimmering. Add the corn kernels in an even layer and cook, stirring occasionally, until kernels are nicely browned and slightly charred in spots, about 6–8 minutes. For more char flavor, let kernels sit undisturbed 1–2 minutes at a time before stirring.

Make dressing

While the corn cooks, combine 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, 2 tablespoons fresh lime juice, 1/4 teaspoon ground black pepper, and 1/2 teaspoon kosher salt in a medium bowl. Whisk until smooth and taste; adjust salt or lime as needed.

Combine

Transfer the hot cooked corn to a large mixing bowl. Immediately add the dressing and toss to coat the warm kernels evenly so they absorb flavor. Add 3/4 cup crumbled cotija, 1/4 cup chopped cilantro, 2 tablespoons sliced scallions (or diced red onion), 1 teaspoon Tajín, and 1/4 teaspoon chili powder (if using). Toss gently to combine.

Adjust seasoning

Taste the esquite and adjust salt, lime, or Tajín as needed. Add extra lime juice or a pinch more Tajín for brightness and heat. If you prefer it looser, stir in an additional tablespoon of crema or a splash of water.

Serve

Serve warm or at room temperature in bowls. Sprinkle an additional 1–2 tablespoons of crumbled cotija and a light dusting of Tajín over each portion. Offer lime wedges on the side for squeezing. Esquite is best eaten the day it’s made but will keep covered in the refrigerator up to 2 days; stir before serving.