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You are here: Home » Recipes » Antojitos

Esquites Recipe (Mexican Street Food With Corn)

Published: Aug 1, 2013 · Updated: Jul 20, 2021 by Mely Martínez

JUMP TO RECIPE

Esquites is a tasty, inexpensive Mexican street food dish made from grilled corn on the cob and traditional seasonings. Even if you are far from the streets of Mexico, you can recreate this authentic Esquite recipe right at home in the comfort of your kitchen!

Corn kernels in a cup (esquite) garnished with cheese, epazote and chili powder.

In México, a significant amount of our street food is made up of vegetables, fruits, and grains. We love to have the following:

  • Baked sweet potatoes
  • Fruit salads with cream (like this recipe for bionico)
  • And, of course, corn!

Corn can be prepared in many ways, like fire-roasted, boiled, steamed, made into a cake, or with just the kernels served in a bowl or cup, like in this recipe.

Jump to:
  • Frequently Asked Questions about Esquites
  • Corn Kernels With Serrano Peppers
  • How To Make Esquites Recipe: Step By Step Tutorial
  • More Authentic Mexican Recipes To Enjoy
  • 📖 Recipe
  • 💬 Comments

Esquites Recipe | Otra visita a los trolesEsquites Recipe | Caminando en Miramar II
Photo Courtesy of León Felipe Guevara Chávez

These pictures were taken at the beach in my hometown. The cart vendor sells corn on the cob and Esquites (also known as Trotelotes or Troles).

Frequently Asked Questions about Esquites

Before I share my recipe, here are a few questions I want to answer about esquites.

What do esquites mean?

Esquites are one of Mexico's most popular snacks on street foods. It's characteristically Mexican in flavor and is a tasty treat that can be found at many fiestas, sold along the beach, or in city squares and markets.

Traditional corn kernels are boiled in water with water and epazote leaves. The word Esquite comes from the Nahuatl word “ Ízquitl” (toasted corn grain on a hot comal). Nowadays are found all over the country and sold by street vendors. The array of toppings depends on the city and taste, from the traditional like mayo, lime, and chili powder to Cheetos and chicken feet.   

What's the difference between Elote and esquite?

So what makes Esquite different from Mexican corn on the cob (commonly called Elote or Mexican street corn)?

Elote is when you take a husk of corn, peel back the husks, and grill it. Then, you spread on a few teaspoons of cream or mayo, add a bit of lime juice, and sprinkle on cotija and some seasoning. An Elote is also cooked, steamed, or boiled without removing the husks and served with cream, mayo, lime juice, and a mix of kosher salt and ground hot dried pepper.

Esquite is essentially the same thing, except the kernels are in a cup rather than on the cob. In this particular esquite recipe, I cook the kernels alongside serrano pepper and epazote for an even smoky flavor. But you can skip the serrano and the Epazote and use the ground hot dried pepper instead.

How do you store your Corn Esquite?

After cooking and cooling the corn kernels, store the leftovers in an airtight container in your fridge. To reheat, place them in a pan for a few minutes until warm. The corn kernels will last for about three to four days. 

Corn kernels in cups with cotija cheese, chili powder and Mexican crema.
Corn kernels in a cup. Esquite recipe mexico

Corn Kernels With Serrano Peppers

Every cook might make their esquite a bit differently, but this is my version perfected over years of cooking. If you make yours differently, I'd love to hear about it in the comments below!

Here is a list of ingredients you will need to make this dish.

  • Fresh-cut corn kernels
  • Mexican sour cream (or mayonnaise)
  • Unsalted butter
  • White onion
  • Fresh epazote (chopped)
  • Cotija cheese (or farmer's cheese)
  • Serrano pepper
  • Ground chili (or cayenne pepper)
  • Lime wedges

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card located at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

Ingredients to make esquites ,like, corn on the cob, crema, mayonnaise and butter.

Cooking Tips:

  • To enjoy the best experience of this treat. Freshly cut right off the cob will always be the best option to make this esquites recipe.
Corn kernels on a cutting board
  • If you want to cook this recipe during a time of the year when fresh corn is not available, you can use canned corn or even frozen kernels. The results in flavor and texture will not compare to using fresh corn. But if there is no other option, use only 2-½ cups of kernels since fresh corn kernels are bigger.
  • Crema (aka Mexican sour cream) works very well in this dish. If you aren't able to find it, I suggest using a 50-50 mix of regular sour cream and mayo for tang.
  • Chopped fresh epazote and serrano pepper are both optional, but I highly recommend them as they will boost the flavor profile of this dish.

How To Make Esquites Recipe: Step By Step Tutorial

This corn recipe is super easy to make. Here is how you make it:

  • In medium-high heat, melt the butter in a skillet. Once melted, add the chopped onion and cook until transparent.
Sautéing chopped onion with butter
  • Add the corn and epazote (if using), serrano pepper, and water.
  • Stir and cover to cook, stirring occasionally. It will take between 6-8 minutes to cook.
Corn kernels cooked with epazote for esquites.

Tip: Check for doneness and do not overcook. Corn kernels should be firm.

  • Season with salt and serve in cups.
Esquite being prepare in a plastic cup.
  • Top with cream and/or mayonnaise and cheese. If you don’t want to use the serrano peppers and use cayenne or chile powder instead, then add it at this point.
  • Serve warm with some lime wedges and salt to taste.

Enjoy!

Corn kernels in cups, garnished with Mexican crema, cotija cheese and chili powder.
Esquites recipe. Corn kernels in a cup.

What To Serve With Esquites

Esquites are delicious on their own, but if you want to serve them as a side dish, I recommend serving alongside a steak such as this carne asada recipe. Esquites also taste very good with tacos, such as tacos al pastor.

More Authentic Mexican Recipes To Enjoy

If you enjoyed this recipe for homemade esquites, take a look at some of these other authentic Mexican recipes:

  • Mexican Cream Of Corn Soup
  • Fried Corn Empanadas With Cheese
  • Sweet Corn Tamales With Pork Filling
  • Easy 4-Ingredient Corn Bread
  • Avocado, Tomato, and Corn Salad

I hope you make this recipe for Mexican corn esquites! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

¡Buen provecho!

Mely,

📖 Recipe

Esquites mexican recipe

Esquites Recipe

Mely Martínez
Tasty corn kernels served in a cup. This easy and quick recipe is popular all over Mexico. The Kernels are golden brown and smoky. Then, add in some mayonnaise, cheese, and plenty of seasoning...you've just made one of my favorite dishes of all time: esquite!
5 from 3 votes
Print Recipe Pin Recipe
Total Time 20 minutes mins
Course Antojitos
Cuisine Mexican
Servings 4
Calories 277 kcal

Ingredients
  

  • 3 cups of fresh cut corn kernels about 4 corn ears
  • ½ cup Mexican sour cream or mayonnaise*
  • 2 tablespoons unsalted butter
  • ⅓ cup finely chopped white onion
  • ⅓ cup water
  • 4 tablespoon of chopped fresh epazote if available or dried epazote (SEE NOTES)
  • 1 serrano pepper OPTIONAL
  • 6 tablespoons crumbled queso fresco cotija or farmers cheese**
  • Ground chili powder or cayenne pepper for topping
  • Lime wedges optional
  • Salt to taste

Instructions
 

  • In medium-high heat, melt the butter in a skillet. Once melted, add the chopped onion and cook until transparent.
  • Add corn, epazote (if using), serrano pepper, and ⅓ water. Stir and cover to cook, stirring occasionally. It will take between 6-8 minutes to cook. Check for doneness and do not overcook; corn kernels should be firm.
  • Season with salt and serve in 4 cups. Top with cream and/or mayonnaise and cheese. If you don’t want to use the serrano peppers and use cayenne or chili powder instead, add it with some lime juice.

Serve warm, and enjoy!!

    Notes

    This recipe is the way Esquites are prepared in Central Mexico. In other states, the use of onion, serrano, and epazote is NOT USED. Instead, chili powder or ground-dried hot pepper and lime juice are used along with sour cream and mayonnaise.
    * You can use sour cream, mayonnaise, or a combination of the two.
    If Epazote is not found, use cilantro.
    ** In case these cheeses are available in your area, use grated parmesan cheese.
     
     

    Nutrition

    Calories: 277kcalCarbohydrates: 24gProtein: 9gFat: 18gSaturated Fat: 10gCholesterol: 45mgSodium: 209mgPotassium: 400mgFiber: 3gSugar: 9gVitamin A: 763IUVitamin C: 10mgCalcium: 160mgIron: 1mg
    Tried this recipe?Let us know how it was!

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    Reader Interactions

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    1. Norma

      May 01, 2019 at 11:07 am

      Could canned corn be used in place of corn on the cob?
      Thank you

      Reply
      • mmartinez

        May 02, 2019 at 2:20 pm

        Hello Norma,
        Yes, you can use the canned version.

        Reply
    2. Irene Lopez

      August 26, 2018 at 6:25 pm

      5 stars
      Hi !

      I just discovered your blog and I love your recipes! I made this corn with some fresh corn I bought at a farm stand. I rate this ***** (5 stars). This corn was awesome!

      Reply
      • mmartinez

        August 28, 2018 at 10:49 am

        Hello Irene,
        Thank you for trying the recipe.

        Reply
    3. anukampa dubey

      May 22, 2015 at 7:54 am

      wow this is so quick and perfect party snack. We do get the same thing with lot of dry spices and lemon juice here in India. Never heard with cheese as a snack. Am sure this would be great. Will try sometime.

      Reply
    4. Tifferella

      March 26, 2015 at 3:39 am

      Omg I'm going to make this asap!

      Reply
    5. Chris

      August 07, 2013 at 12:19 am

      Oh my....I want to eat that right now! I'm at my son's football practice and hungry, then I see this delightful corn in a cup. I have to try this and soon.

      Reply
    6. Prieta

      August 06, 2013 at 9:42 pm

      Los esquites creo son originarios de mi tierra, Tijuana. Se venden en todas partes pero son más comunes en "la línea". Cuando la gente esta haciendo fila para cruzar la frontera ya sea en carro o a pie, no faltan los vendedores ambulantes ofreciendo sus ricos esquites. Esta receta me trajo recuerdos de tiempos pasados cuando vivía en TJ y cruzaba todos los días al "otro lado" para ir a la escuela. Los burritos y los esquites siempre estaban ahí para mi deleite.
      Saludos

      Reply
    7. Karen

      August 05, 2013 at 5:25 pm

      Looks yummy, Mely. The corn in our garden is not ready yet, but can't wait!

      Reply
    8. Mely

      August 02, 2013 at 11:18 pm

      I hope you enjoy it Lea Ann.

      Reply
    9. Lea Ann

      August 02, 2013 at 10:48 pm

      Thank you for this recipe! We're just getting ready for corn season here in Colorado, and with a Mexican flare, this most certainly caught my attention. Pinned.

      Reply
    10. kumars kitchen

      August 02, 2013 at 2:45 pm

      so delicious.....authentically Mexican 🙂

      Reply
    11. Lita

      August 02, 2013 at 3:33 am

      What is Epazote? I checked it,out on Google. I still don't know what form of herb. ,is it common? I live in El Paso and use lots of Mexican cooking ingredients. This is a first.

      Linda

      Reply
      • Mely

        August 02, 2013 at 11:23 pm

        Hello Lita:

        You can see a close up picture for epazote in my chilaquiles recipe:

        Chilaquiles

        The uses for Epazote goes from beans, stews, as a tea for stomachache,quesadillas, seafood soups, and even some people in Yucatan add it to their Tamales and Cochinita Pibil.

        Here a little bit more about it:
        Dysphania ambrosioides

        Mely

        Reply
    12. Rebecca Subbiah

      August 02, 2013 at 12:49 am

      this looks great so want to visit Mexico and eat ha

      Reply
    13. Nora

      August 01, 2013 at 10:46 pm

      Mely qué antojo! qué rico! Te me adelantaste con la publicación del trolelote, como le dicen aquí y si vieras cómo ha cambiado la preparación. Cuando vengas vamos a comer trolelotes a Cd Madero!

      Reply
      • Mely

        August 02, 2013 at 11:24 pm

        Si Nora,

        Y no solo Trolelotes, todo lo demas que ofrece Cd. Madero.

        Reply

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    Hi, I'm Mely Martinez, a former Mexican school teacher, home cook, and food blogger. I moved to the United States about ten years ago, after living in Mexico my whole life. Now I love to share home-style recipes for authentic Mexican food.
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