Esquites Recipes

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ESQUITES



Esquites image

Provided by Guy Fieri

Categories     side-dish

Time 30m

Yield 4 servings

Number Of Ingredients 15

1 tablespoon fine sea salt
1 1/2 teaspoons chili powder
1/2 teaspoon ancho chile powder
1/2 teaspoon paprika
1/4 teaspoon granulated garlic
1/4 teaspoon guajillo chile powder
Zest from 1/4 lime
1/2 cup mayonnaise
1/4 cup sour cream
1 1/2 teaspoons chopped fresh cilantro
4 ears of corn, husked
Vegetable oil, for brushing
1 tablespoon crumbled cotija cheese, plus more for topping
2 teaspoons chopped fresh cilantro, plus more for topping
Lime wedges, for serving

Steps:

  • Make the spice blend: Combine the salt, chili powder, ancho powder, paprika, garlic, guajillo powder and lime zest in a small bowl; set aside.
  • Make the crema: Combine the mayonnaise, sour cream, cilantro and 1/2 teaspoon of the spice blend in a medium bowl; refrigerate until ready to use.
  • Cook the corn: Heat a grill to high. Brush the corn with vegetable oil. Grill, turning occasionally, until tender, 8 to 10 minutes. Let cool.
  • Cut the kernels off the cobs and transfer to a large bowl. Add 1/4 cup of the crema, 1/2 teaspoon of the spice blend and the cotija and cilantro; stir to combine. Top with more cotija and cilantro and sprinkle with more of the spice blend. Serve with lime wedges.

ESQUITES



Esquites image

Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn't require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.

Provided by Kay Chun

Categories     salads and dressings, vegetables, side dish

Time 15m

Yield 6 to 8 servings

Number Of Ingredients 9

2 tablespoons safflower or canola oil
6 cups fresh corn kernels (from 6 to 7 ears fresh corn)
Kosher salt and black pepper
6 tablespoons mayonnaise
6 tablespoons Mexican crema or sour cream
2 tablespoons chopped fresh cilantro, plus more for garnish
1 tablespoon fresh lime juice, plus wedges for serving
4 ounces Cotija cheese (scant 1 cup)
Ancho chile powder (or chipotle or cayenne), for sprinkling

Steps:

  • In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
  • Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
  • Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.

MEXICAN STREET CORN SALAD (ESQUITES) RECIPE



Mexican Street Corn Salad (Esquites) Recipe image

This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

Provided by J. Kenji López-Alt

Categories     Side Dish     Appetizers and Hors d'Oeuvres     Quick and Easy     Sides

Time 20m

Yield 4

Number Of Ingredients 11

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
2 tablespoons (30ml) mayonnaise
1 tablespoon (15ml) fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

Steps:

  • Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
  • Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

Nutrition Facts : Calories 276 kcal, Carbohydrate 26 g, Cholesterol 17 mg, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, Sodium 361 mg, Sugar 6 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g

ESQUITES



Esquites image

This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it's typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.

Provided by Cookie and Kate

Categories     Side dish

Time 20m

Number Of Ingredients 11

2 tablespoons unsalted butter or extra-virgin olive oil
3 1/2 cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
1/2 teaspoon fine salt
2 medium cloves garlic, pressed or minced
¼ cup mayonnaise*
1 medium finely chopped jalapeño, optional
1 tablespoon lime juice, plus extra lime wedges for garnish
1 teaspoon chili powder, plus more for sprinkling
Pinch of cayenne pepper (optional, for extra heat)
¼ cup finely grated Cotija cheese**, plus more for sprinkling
¼ cup finely chopped cilantro

Steps:

  • Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan).
  • Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl.
  • Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed.
  • To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.

Nutrition Facts : Calories 283 calories, Sugar 7.4 g, Sodium 518.8 mg, Fat 20.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 23 g, Fiber 2.7 g, Protein 5.5 g, Cholesterol 37.8 mg

CAESAR ESQUITES



Caesar Esquites image

Caesar salad is often thought of as an Italian classic, but the famous dish was likely invented at Caesar's Restaurant in Tijuana, Mexico. For this esquites recipe--which means shaved corn--we pay homage to the anchovy-laced salad by replacing the traditional mayo-sour cream mixture often served on street corn with a Caesar-style dressing made with sour cream, garlic and what some say was a key ingredient in the original Caesar recipe: lime juice. A shower of Parmesan -- shaved and grated-- finishes the dish. This recipe might just be the perfect side for your next summer party, served with a little bit of Mexican history.

Provided by Food Network Kitchen

Categories     side-dish

Time 40m

Yield 4 servings

Number Of Ingredients 9

4 ears corn, shucked
1/2 cup sour cream
4 1/2 teaspoons fresh lime juice, plus lime wedges, for serving
2 teaspoons Worcestershire sauce
3 anchovy fillets, finely minced
2 cloves garlic, finely minced
2 tablespoons olive oil or other neutral oil
Kosher salt and freshly ground black pepper
One 2-ounce piece Parmesan

Steps:

  • Fill a large stockpot with water and bring to a boil. Add the corn, cover and cook until the kernels are tender, about 10 minutes. Drain and transfer the corn to a large bowl to cool completely.
  • Add the sour cream, lime juice, Worcestershire sauce, anchovies and garlic to a medium bowl and stir to combine. Gradually whisk in the oil until thickened and emulsified; season with salt and pepper.
  • Cut each ear of corn in half crosswise. Stand a piece upright and slice off the kernels, cutting close to the cob so they come off in wide sheets.
  • Add about 1/2 cup of the dressing to the center of a large platter. Spread it with a spoon in a swishing motion, Put the sheets of corn on top of the dressing.
  • Using a vegetable peeler, shave off 1/2 cup of Parmesan curls and scatter it over the corn. Then use a rasp grater to finish the dish with finely grated Parmesan. Serve with lime wedges and the remaining dressing on the side.

ESQUITES



Esquites image

Similar to elote, but the corn kernels are removed from the cob. Sweet, smoky, salty, spicy--basically all the flavors-- corn.

Provided by Brian Genest

Time 2h10m

Yield 6

Number Of Ingredients 10

2 gallons water
1 cup white sugar
4 ears yellow corn
mesquite wood chips
3 tablespoons chili powder
5 tablespoons crumbled cotija cheese
3 tablespoons Mexican crema
⅓ bunch chopped fresh cilantro
1 teaspoon salt
2 tablespoons lime juice

Steps:

  • Combine water and sugar in a large bowl and stir well. Leaving corn in husks, soak for at least 1 hour.
  • Preheat an outdoor grill for low heat with mesquite chips in the wood box. Lightly oil the grate.
  • Grill corn, still in husks, for 45 minutes. Remove from grill and let cool before shucking.
  • Cut corn from the cobs and combine with chili powder. Saute corn kernels in a skillet over medium heat, tossing frequently, until you see come charring, about 5 minutes.
  • Add cotija cheese, crema, cilantro, and salt and cook until warmed through, about 4 more minutes. Spritz with lime juice and serve immediately.

Nutrition Facts : Calories 264.6 calories, Carbohydrate 48.3 g, Cholesterol 22.6 mg, Fat 7.7 g, Fiber 3.1 g, Protein 5.3 g, SaturatedFat 4.3 g, Sodium 612.2 mg, Sugar 35.9 g

ESQUITES



Esquites image

Easy way to make a classic "vendors" snack. You find this treats in Mexican fairs, parades, and any kind of town celebration.

Provided by La Marz

Categories     Corn

Time 15m

Yield 2 serving(s)

Number Of Ingredients 7

4 ears sweet corn
8 ounces butter
2 cups water
1 teaspoon ground chile piquin powder
2 -3 tablespoons mayonnaise
2 limes, juice of
salt

Steps:

  • Slice the corn kernels off of the cob, and put them in a medium saucepan, with the butter, salt, and the water.
  • Cook on medium heat, until fragrant, and fully cooked.
  • To serve, pour the corn and broth in foam cups (typical), add some of the mayonnaise (to taste), chile powder and lime juice to taste.
  • Enjoy.

Nutrition Facts : Calories 1034.8, Fat 99, SaturatedFat 59.3, Cholesterol 247.7, Sodium 790.2, Carbohydrate 41, Fiber 5, Sugar 7.5, Protein 7

CHILI VERDE ESQUITES (MEXICAN CORN SALAD)



Chili Verde Esquites (Mexican Corn Salad) image

Chili verde sausages add a wallop of flavor in my version of esquites, a kicked-up Mexican corn salad. We leave half the kernels raw for crunch, and quickly pickle shallots and chilis in lime juice for brightness. Half the Cotija cheese gets added for creaminess while the mixture is hot, and the other half is added as a topping once it's cooled down slightly. -Cara Nicoletti, Seemore Meats & Veggies

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 8 servings.

Number Of Ingredients 9

5 tablespoons lime juice
3 tablespoons olive oil
6 medium ears sweet corn, husked
2 shallots, sliced into rings
1 serrano pepper, sliced into rings, optional
1 package (12 ounces) Seemore Fully Cooked Chicken Chili Verde Sausages
1 tablespoon canola oil
1/2 cup Cotija cheese, crumbled and divided
1 cup roughly chopped fresh cilantro leaves, divided

Steps:

  • In a large serving bowl, whisk together lime juice and olive oil. Cut kernels off corn cobs. Add half to the serving bowl; stir in shallots and serrano, if desired. Set aside., Crumble sausages into small pieces. In a large cast iron or stainless steel skillet over medium-high heat, cook and stir sausage in canola oil until golden brown, about 5 minutes. With a slotted spoon, transfer sausage to paper towel. , In same pan, add remaining corn to drippings; cook over high heat, not stirring, until lightly charred on 1 side, 2-3 minutes. Transfer corn to shallot mixture; add sausage and 1/4 cup Cotija cheese. Toss to combine; let stand until cooled to room temperature, 15-20 minutes. Stir in 1/2 cup cilantro. Top with remaining 1/2 cup cilantro and 1/4 cup Cotija cheese.

Nutrition Facts : Calories 229 calories, Fat 14g fat (3g saturated fat), Cholesterol 40mg cholesterol, Sodium 364mg sodium, Carbohydrate 18g carbohydrate (6g sugars, Fiber 2g fiber), Protein 12g protein. Diabetic Exchanges

SPICED STREET CORN SALAD (ESQUITES)



Spiced Street Corn Salad (Esquites) image

Quick Cinco de Mayo street corn salad recipe for any party!

Provided by Marilyn Schlossbach

Time 40m

Yield 6

Number Of Ingredients 11

2 tablespoons vegetable oil
4 cups fresh sweet corn kernels
½ medium white onion, chopped
3 cloves garlic, minced
1 small jalapeno pepper, seeded and minced
3 ½ cups crumbled cotija cheese, divided
2 tablespoons mayonnaise
2 medium limes, juiced
¼ teaspoon cayenne pepper
sea salt to taste
2 tablespoons chopped cilantro

Steps:

  • Heat oil in a large cast iron skillet over medium heat until sizzling. Add corn and cook, stirring occasionally, until the corn is toasted and golden brown, 15 to 20 minutes. Add onion and garlic and cook for another 30 seconds. Remove from the heat and allow to cool, 10 to 15 minutes.
  • Mix corn mixture, jalapeno, 3 tablespoons cotija cheese, mayonnaise, lime juice, cayenne, and salt together in a mixing bowl. Adjust seasonings, adding more of your preferred flavors if desired. Top with remaining cotija cheese and cilantro.

Nutrition Facts : Calories 462.4 calories, Carbohydrate 27.2 g, Cholesterol 82.6 mg, Fat 32.6 g, Fiber 3.7 g, Protein 20.3 g, SaturatedFat 16.1 g, Sodium 914 mg, Sugar 4.2 g

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From dorastable.com


MEXICAN STREET CORN SALAD (ESQUITES RECIPE) — DAMN, SPICY!
2021-01-18 Instructions. In a large skillet over medium heat, melt the butter until hot and sizzling. When sizzling, add the onion, garlic, and chiles and sautee until soft and fragrant. If using fresh or frozen corn: add the corn and cook for 5-6 minutes, then pour in the water, add the epazote (if using) and season with salt.
From damnspicy.com


ELOTE (MEXICAN STREET CORN) - TASTES BETTER FROM SCRATCH
2020-05-19 How to make Elote: 1. Cook the corn: You can cook the corn cobs on the stove, on a grill, or in the instant pot. For the stove, bring a large pot of salted water to a boil over medium-high heat. Add the ears of corn and cook until tender, about 10 minutes. 2.
From tastesbetterfromscratch.com


ESQUITES RECIPE - VILLA COCINA
2021-07-10 Cut the corn tortillas into strips and then across into bite size squares. Heat about 1 inch of oil over medium heat to a safe frying temperature (350º F- 375º F). Carefully fry the tortilla squares in different batches, try not to overcrowd the pan. They are ready when crispy and golden brown. Remove from the oil and lightly salt them.
From villacocina.com


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