Esquites: Corn Salad in a Glass

Votes: 1

Time: 20 min.
Complexity: easily
Servings: 4

Esquites is a popular Mexican street food—corn salad in cups—available for purchase from street vendors and eaten on the go. At home, you can make esquites as an appetizer, perfect for sharing with a crowd. Prepare glass or plastic cups, spoon hot, freshly cut kernels of boiled corn into them, and top them with traditional Mexican toppings: chili powder, crumbled soft cheese, lime juice, mayonnaise (or sour cream), and butter. Serve with small spoons.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

4 ears of sweet corn, trimmed of husks and hair
4 tbsp mayonnaise or sour cream
4 tbsp unsalted butter, softened
6 tablespoons crumbled queso fresco or soft feta
Chili powder, to taste
Salt, to taste
Lime wedges, for serving (optional)

Ingredient Substitution Suggestions

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Recipes with similar ingredients: corn, queso fresco cheese, feta cheese, sour cream, chili seasoning, lime

Cooking the dish according to the recipe:

Bring a large saucepan of salted water to a boil over medium-high heat. Add the corn and cook until tender, about 5-7 minutes. Using tongs, transfer the corn to a serving dish and let it cool slightly.
Cut the kernels off the corn with a serrated knife. Divide the corn among four cups or glasses. Add 1 tablespoon of mayonnaise and 1 tablespoon of butter to each serving. Sprinkle with crumbled cheese and a pinch of chili powder and salt. Serve with lime wedges.

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