One of our favorite street snacks here in Southern California is Esquites , a Mexican corn salad made with mayonnaise, lime juice, chili powder and crumbled Cotija cheese. This is the best esquites recipe we have made, thanks to our daughter, who has perfected the recipe with friends! In fact, she served this recipe as the featured snack at our local Country Club.
This is basically an authentic elote recipe, but without the cob. It’s much easier to eat (and less messy) by using just the kernels. Serve this in a styrofoam cup with a plastic spoon. To make this a spicy esquites recipe, be sure to add some Takis or Hot Cheetos to add that extra bit of crunch!
Mexican Esquites (Corn Salad)
- 4-5 cups frozen corn kernels thawed
- 2 tablespoons butter
- 1 tablespoon New Mexico chili powder
- 1/2 teaspoon salt
- Fresh cracked pepper
- 1/2 cup mayonnaise
- Juice of 1/2 lime
- 1/2 cup grated Cotija, Queso Fresco cheese or feta cheese
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup crushed Hot Cheetos or Takis
- In a large saucepan, melt the butter. Add the corn and cook until heated through.
- Fold in the mayo and the juice of 1 lime. Stir in the chili powder.
- Add to serving dish. Top with the cotija cheese, chopped cilantro and crushed hot cheetos. Serve with lime wedges on the side, and feel free to pass around extra chili powder to spice it up even more.