Street FoodEasy

Esquites (Mexican Corn Salad)

Name: Esquites (Mexican Corn Salad)
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Mexican
Ingredients: 0.25 White onion; 1 to taste Piquin chili powder; 1 Serrano chile; 4 tbsp Sour cream; 4 Sweetcorn kernels; 2 sprigs Epazote; 2 Lime; 2 tbsp Butter; 4 tbsp Mayonnaise; 80 g Cotija cheese, grated; 1 to taste Salt

30 min (10 prep + 20 cook) Easy 4 servings Ciudad de México

Edmond Bojalil

Recetas Mexas

Published: Feb 4, 2026 · Updated: May 1, 2026

Sweetcorn kernels in a seasoned broth with mayonnaise, sour cream, cotija cheese, and chile.

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 chile, then served in a cup with mayonnaise, sour cream, grated cotija cheese, chili 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.

History & Origin

Esquites are a street snack of pre-Hispanic origin whose name comes from the Nahuatl 'izquitl', meaning toasted corn. They were an everyday food for Mesoamerican civilisations, who venerated sweetcorn as a gift from the gods. Unlike their cousin the grilled corn on the cob, esquites are made from kernels stripped from the cob and simmered in broth with epazote, an aromatic herb that the indigenous peoples used in both cooking and medicine. After the Conquest, mayonnaise, cream and cotija cheese were added, creating the modern version that esquiteros sell on every street corner in Mexico today. They are served in polystyrene cups with lime and chili powder, and the sound of the esquitero cart's whistle is part of the sonic landscape of Mexican afternoons.

Estimated cost

$19.78

Total cost

$4.95

Per serving

* Approximate prices based on US supermarkets

Nutritional information per serving

150

Calories

Protein

18g

Carbohydrates

Fat

Fiber

320mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Shuck the sweetcorn: hold each cob upright on a chopping board and cut the kernels off with a sharp knife, working downwards.
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 chile and cook for 1 minute more.
3
Add the sweetcorn kernels and the sprigs of epazote. Pour in enough water to just cover the corn. Season with salt.
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 cilantro added at the end gives a different but pleasant taste.
5
Serve the esquites hot in cups or mugs with their broth. Top each serving with a spoonful of mayonnaise, sour cream, grated cotija cheese, chili powder, and a good squeeze of lime.