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+ servings
esquites in large bowl

Esquites Mexican Corn Salad Recipe

Course: Appetizer, Side Dish
Cuisine: Mexican
Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 8 servings
Calories: 286kcal
Simple to make with basic ingredients, esquites is a Mexican street food snack and it's so delicious! This Mexican corn salad is wonderfully creamy and cheesy and perfectly seasoned.
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Ingredients

  • 4 cups of corn cut off of the cob or canned corn*
  • 1 cup of mayonnaise
  • 2 tablespoons of table crema
  • 1 lime juiced
  • Salt to taste
  • ½ cup of queso fresco
  • 2 teaspoons of chili powder or tajin seasoning

Instructions

  • Mix the corn, mayonnaise, table crema, lime juice and salt together in a large bowl.
  • Fill the cups that you are using half-way and sprinkle in a layer of queso fresco then a bit of chili powder or tajin on top, then fill the cups all the way with the corn mixture.
  • Sprinkle the top with some more queso fresco and tajin or chili powder and serve immediately.

Notes

  • These esquites can be stored for up to five days in an airtight container in the fridge, without the queso fresco and tajin or chili powder.
  • *Freshly cooked corn on the cob, then cut off works best for this.

Nutrition

Calories: 286kcal | Carbohydrates: 15g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 342mg | Potassium: 229mg | Fiber: 2g | Sugar: 6g | Vitamin A: 385IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg