Esquites (Mexican Corn Salad)

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Esquites is the off-the-cob cousin of Mexican street corn (elotes), bringing all that creamy, zesty, savory flavor into salad form. This version starts by sautéing fresh corn with butter, onions, garlic, and sweet peppers for added depth. A quick stir of mayo, lime juice, cilantro, and crumbled queso fresco finishes the dish with a perfect balance of richness and brightness. It's ideal as a summer side, taco topping, or easy make-ahead potluck favorite.

Yield: Serves 4–6 as a side

Ingredients

4 ears of corn (about 3 cups or 450 g kernels, cut and scraped)
2 tbsp (28 g) unsalted butter
½ medium onion, small diced (about ½ cup or 75 g)
4 garlic cloves, finely chopped (about 1 tbsp or 12 g)
½ lb (225 g) sweet peppers, small diced (about 1½ cups)
¼ cup (60 g) mayonnaise
1–2 limes, juiced (2–4 tbsp or 30–60 g juice, to taste)
¼ cup (25 g) chopped fresh cilantro
½ cup (75 g) crumbled queso fresco
Salt, to taste

Instructions

Shuck the corn and cut the kernels off the cob, scraping to release the sweet juices. Set aside.

In a large skillet, melt the butter over medium heat. Add the diced onion and garlic and sauté for about 4–5 minutes, until soft and translucent.

Add the corn and diced sweet peppers to the skillet and season generously with salt. Cook for 6–8 minutes, stirring occasionally, until the corn is tender and starting to brown slightly in spots.

Remove from heat and let the mixture cool slightly. Stir in the mayonnaise, lime juice to taste, and chopped cilantro.

Top with crumbled queso fresco before serving. Serve warm, at room temperature, or chilled.