Esquites is also known as vasito de elotes and is a Mexican snack or “antojito”. Although you could find this great dish at a market or fair it is a great alternative to guacamole (or in addition to!) for your table during taco night.
Kevin Lynch from Closet Cooking provides us with his take on the recipe. I gave this recipe to a friend who joined me for build-your-own taco night. She had made esquites before but her judgement on this recipe was that it was the best and we agree – therefore we had to share it with you as well!
This recipe holds up well overnight allowing you to prepare early in advance if you are expecting company or keep with the crock pot theme of your meal to ease with preparations for dinner. Although the directions state to serve warm I think that this dish does well out of the refrigerator as well if you allow to sit for a few minutes.
Esquites (Mexican Corn Salad)
- 2 tablespoons butter
- 3 cups corn (about 4 ears), cut from the cob
- 1/2 jalapeno, seeded and finely diced
- 3 tablespoons mayonnaise
- 1 glove garlic, grated
- 2 green onions, sliced
- 1 handful cilantro, chopped
- 1 lime, juice
- 2 tablespoons cotija (or feta), crumbled
- chili powder to taste
- Melt the butter in a heavy skillet over medium-high heat.
- Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
- Add the jalapeno, saute for a minute and remove from heat.
- Mix everything and serve warm or at room temperature.