Esquites
Esquites – a name derived from the Nahuatl word ízquitl, meaning “toasted corn” – are a quintessential Mexican street food, bursting with flavour and history. Today, you’ll find street vendors across Mexico serving up countless variations of this corn salad. While the exact origins of esquites remain a bit of a mystery, many attribute their creation to Tlazocihuapilli, the only ever female governor of the ancient city of Xochimilco – now a vibrant borough of Mexico City. Nestled on what was once the southern shore of Lake Xochimilco, the area has deep Indigenous roots that continue to influence its culinary traditions. Whether you’re craving a taste of Mexican heritage or simply looking for a delicious summer side, this esquites recipe delivers bold flavours with a side of history!
8
servings15
minutes15
minutes30
minutesIngredients
5 5 sweet corn cobs
Olive oil
Salt
White wine vinegar
Hot smoked paprika powder
Pepper
4 4 limes
1–2 1–2 lemons
2 2 red onions
4 4 spring onions
350 g 350 crème fraîche
Mayonnaise
C oriander
Mint leaves
Jalapeños
Directions
- Lightly coat the corn with olive oil and a pinch of salt. Char it in a hot pan or on a grill, turning occasionally, until cooked through and slightly blackened. Set aside to cool, then slice the kernels off the cob.
- Slice the red onions and place them in a bowl. Add a pinch of salt and a splash of vinegar, then scrunch them together with your hands to help soften and pickle.
- In a bowl, combine crème fraîche, mayonnaise, olive oil, a pinch of salt, hot smoked paprika, freshly ground black pepper, and lime juice. Mix it until you have a creamy sauce.
- Finely chop the spring onions (both white and green parts), mint leaves, and fresh coriander. Place in a large mixing bowl.
- Add the corn kernels to the bowl with the herbs. Mix in the pickled red onions and chopped jalapeños.
- Pour over the dressing, squeeze in more lime juice and a touch of lemon juice, and toss everything together until well combined.
- I recommend serving it with feta cheese on top and lime wedges!
Equipment
- Grill or large hot pan
- Large mixing bowl
- Sharp knife
Notes
- I recommend serving it with feta cheese on top and lime wedges!