Esquites is also known as elote en vaso. It's a Mexican snack that's based on Mexican Street Corn. But, instead of eating it in corn on the cob form, esquites takes the corn off of the cob and serves it that way.
Usually, esquites can be found served in a cup, keeping it that easy street food like Mexican street corn (obviously).
You can use canned corn in this recipe, if you so choose. However, this version does use grilled corn on the cob because most versions of esquites that you would find in a Mexican restaurant or at a Mexican street fair, does also use grilled corn on the cob.
Get the full recipe where it was originally posted, on Drugstore Divas, here: https://www.drugstoredivas.net/grilled-mexican-street-corn-salad-grilled-esquites-recipe/
Melt butter and brush the melted butter across four ears of corn and one jalapeno pepper.
Grill four ears of corn and one jalapeno pepper.
When they start to get a little bit of char on them, take the corn on the cob and the jalapeno pepper off the grill and set them aside.
Mix together a clove of garlic, sour cream, mayonnaise, and green onions in a bowl.
Squeeze half of a lime over those ingredients.
Add in queso fresco and stir all of those ingredients together. That's your dressing.
Set it aside.
Cut the corn off of the cob. Cut the jalapeno into pieces. Put them in a bowl.
Add the dressing you just made and stir it all together. Add in some chopped cilantro, salt, and Tajin seasoning, and stir again.
- 4 ears of corn
- 1 jalapeño pepper
- 2.5 oz. queso fresco
- 1 garlic clove
- 1 tablespoon sour cream
- 1 tablespoon mayo
- 1/2 cup green onion
- 1 lime
- 1/4 teaspoon salt
- 1/2 teaspoon Tajin
- Melt the butter.
- Husk your corn.
- Spread melted butter across one side of the corn on the cob and the jalapeño pepper. Put those sides directly on the grill. Grill for about four minutes.
- Spread more melted butter on the the top of the corn and jalapeño pepper and flip them so the butter side is down. Repeat this until you’ve grilled each of the four sides for about four minutes on each side. Set them aside.
- Shred the queso fresco.
- In a bowl, mix together the garlic clove, sour cream, mayo, and green onions.
- Squeeze half a lime over the bowl.
- Add in 3/4 of the queso fresco and stir to make a dressing.
- Cut the corn from the husk.
- Cut off the stem of the jalapeno pepper. Cut off the blistered skin of the jalapeño and chop it finely. Add one-quarter of the jalapeño to the corn.
- Add in the dressing and stir until combined.
- Store it in the fridge until you’re ready to serve.
- Right before serving, chop the cilantro and stir it into the street corn salad along with half the Tajin.
- Put the remaining queso fresco and Tajin on top. Cut the other half of the lime into four pieces to use as a garnish for serving.