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Esquites with coriander, served with soured cream and lime wedges
Warm cup of sautéed corn mixed with creamy sauce and fresh coriander

Coriander esquites

Author: Flavelo
Recipes Side Dishes Starters
Esquites is the cup version of "Elote" (roasted corn on the cob). Sold on the streets of Mexico, it is a perfect cavalcade of flavours: sweet corn meeting salty cheese, sour lime, and creamy mayonnaise. The most important step is sautéing the corn, which caramelises the sugars, giving a deeper flavour than simple boiling.
🕒 Prep Time 10 mins
🍳 Cook Time 15 mins
⌛ Total Time 25 mins
🍽️ Servings 4 servings
🔥 Calories 320 kcal
🌍 Cuisine Mexican

Ingredients

Equipment Needed

  • Wide frying pan
  • Sharp knife (to cut corn kernels)

Allergen Information

⚠️ Milk
⚠️ Egg
⚠️ Mustard

Instructions

1 ✓

Roasting: Heat the oil and butter in the pan over medium-high heat. Toss in the corn. Leave alone for 1-2 minutes without stirring to let it brown, then stir. Repeat until golden brown spots appear (approx. 8-10 minutes).

Tip: The Maillard reaction (browning) provides that smoky, sweet taste found at street vendors.
2 ✓

Seasoning: In the last minute add the crushed garlic, stir through, then remove from heat.

Tip: Garlic burns quickly, so add it only at the end to release its oils but not turn bitter.
3 ✓

Sauce: In a bowl, mix the mayonnaise, soured cream, lime juice, and salt.

Tip: The mayonnaise emulsion makes the dish creamy, whilst the acidity of the lime cuts through the greasiness.
4 ✓

Assembly: Mix the warm corn into the sauce. Sprinkle generously with crumbled cheese (Feta/Cotija), chilli powder, and fresh coriander.

Tip: Best eaten warm, when the cheese softens slightly from the heat of the corn.

Recipe FAQ

Can I use tinned corn?
Yes, but drain and dry thoroughly, otherwise it won't brown, just steam.

Ingredients

  • 500 g Corn kernels (cut from fresh cob or tinned)
  • 2 tbsp Butter
  • 1 tbsp Oil
  • 2 tbsp Mayonnaise
  • 2 tbsp Soured cream
  • 1 tbsp Lime juice
  • 1 tsp Chilli powder (or Tajín spice)
  • 1 bunch Fresh coriander
  • 50 g Cotija cheese or Feta (crumbled)
  • 2 cloves Garlic (crushed)