Esquites (Mexican Corn Salad)

About this recipe

Esquites are one of Mexico's most popular street snacks, particularly in Mexico City. Sweetcorn kernels are cooked in a flavourful broth with epazote, onion, and chilli, then served in a cup with mayonnaise, soured cream, grated cotija cheese, chilli powder, and a squeeze of lime. The name comes from the Nahuatl word izquitl. They are the perfect accompaniment to any Mexican afternoon and can be found at carts and stalls across the country.

1. 1

   Shuck the sweetcorn: hold each cob upright on a chopping board and cut the kernels off with a sharp knife, working downwards.

   
2. 2

   Melt the butter in a medium saucepan over medium heat. Add the chopped onion and cook for 3 minutes until softened. Add the sliced serrano chilli and cook for 1 minute more.

   
3. 3

   Add the sweetcorn kernels and the sprigs of epazote. Pour in enough water to just cover the corn. Season with salt.

   
4. 4

   Bring to the boil, then reduce to medium-low heat and cook for 15-20 minutes until the corn is tender and the broth is flavourful.

   

   💡 Epazote is essential for an authentic flavour. If you cannot find it, a small handful of fresh coriander added at the end gives a different but pleasant taste.

5. 5

   Serve the esquites hot in cups or mugs with their broth. Top each serving with a spoonful of mayonnaise, soured cream, grated cotija cheese, chilli powder, and a good squeeze of lime.

   

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