How to Make the Best Esquites With All That Summer Corn

Test cook Erin McMurrer makes Bridget the ultimate Mexican Corn Salad (Esquites).

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[furyjeff]

My notes as a Mexican. You could make this with just Mayo. It's what I have known people to use. Crema became an overhyped ingredient, It's just slightly looser, salty sour cream. Mainly used for topping tacos, flautas, and enchiladas. But I'm sure it would taste great in this too. Try using a variety of Chile powers, try mix of primarily paprika with some Cayenne, and super market "dark chilli powder". Mainly non spicy stuff and get the spice from cayenne. I would not replace cotija with just feta. A mix of feta and parmesan sounds like it would be closer in taste. Cotija is generally not hard to find though. Also make it soupier, that more up to preference but that how ive always known it to be. If you boil the corn you can use the boiling liquid to make it soupy. Esquites have really changed since I knew them as a kid back in Mexico. Last time I went to my home town my cousin put cheese whizz is his so do what you want really.

[johnfields]

just so everyone knows, serranos are definitely hotter than jalapeños... she said 'its like in between a jalapeño and a green bell pepper, ' but I think she was referring to the aroma. serranos are hot

[Km]

Just made this with fresh summer corn. It is AMAZING. These guys never disappoint.

[PJBest]

Made this recipe for V-Day 2021 along with some ribeyes and loaded mashed potatoes. This was the talk of the table. Easy, fast, and delicious! Thanks so much!

[windymountain]

So many times you test brands of food that seem to be only east coast. Love this recipe, as I live in Texas, ALL the ingredients are available at Walmart. Yeah!

[vayasalsa]

This is a simple and delightful version and easy for the novice home cook. Everybody at home enjoyed it very much. Thank you for selecting an item that you don't often see in Mexican restaurants.

[tammyscott]

I love watching cooking shows, but ATK and CC are my favorites, hands down. I learn so much and find watching it at night after dinner very relaxing.

[AidaJof]

I learned from my mother to make something similar with leftover boiled corn: 2 parts corn, 1 part chopped tomatoes, 1 part chopped cilantro, 1 part sliced green onion, 1 jalapeno finely chopped; season with oil (not olive oil), salt & freshly ground pepper, mix well and enjoy! MMM - so yummy!

[agm]

Different parts of Mexico have their own take on how esquites are prepared. Where I live you get it in a cup with the juice they were cooked in, a good dollop of mayo, lime juice, queso cotija and chili powder.

[jeffth]

We do this on the kettle grill with the wok, adds a little smoke flavour also. Great recipe.

[thomashughes]

Here come the white corn comments ... let 'em rip. You can find the chewier and more robust white corn at your Hispanic grocer. Hope you have one. The recipes are as varied as "abuelitas"; however, the white corn paradigm does not change.

In Cd. Juárez, they will add butter; Aguascalientes - called "Chaskas" - will add mayonnaise (akin to Miracle Whip), and in Mexico, you will get cream. All use white corn, all have a "queso fresco" styled topping, and especially in the Mexico City version, "epazote" is added along with chile de árbol.

"Pick your poison" so to speak, but the base must use white corn.

After all, thank you indubitably for your love of food, ATK, and this critique is from the heart so that were it possible to acquire the right ingredients - often very difficult to impossible in the US - your videos are always appreciated.

Thank you. Saludos afectuosos desde AGS!

[ChelseaUSA]

I smelled this off my screen! Bridget’s expression upon tasting sold it! Thank you, Ladies 👏👏

[couchpoet]

Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the licorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fra- grance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint and putty.

[JoelGonzalez-udqo]

What a great recipe! I feel fortunate that I can get the actual crema living in Texas. Love the easier technique of charring the corn. Great job Erin!

[semco]

The esquites does look great and I love corn and cook it often and in several ways, but have not eaten it Mexican style before though. This lady made this dish perfectly and have me hungry for some of it now.

[leoneljaramillo]

Esquite and elotes are usually prepared with MAYONNAISE(not crema), butter, cotija cheese, chili powder and lime. The corn cobs are either grilled or, more commonly, boiled with epazote.

This isn’t authentic but looks pretty good and has similar flavors.

[phylliscraine]

Just made this, so yummy. Wegmans had both Cojita and Crema. $3.99 for 8 oz of Crema or $.90 for a small sour cream. Did not buy the crema b/c I am not sure I'd use whole jar by the time it expired, so I appreciate being able to make just enough dressing for this recipe.Also to me, Cojita tastes more like Halumi than Feta. If I couldn't find Cojita I think I'd sub Romano but maybe only 1/4 cup or 1/3 cup b/c/ Romano is saltier to me than Cojita.

[cbak]

Perfect side, for our Texmex night! I will make this with chicken tacos tinga de pollo this weekend! And the local grocery store I shop sells the cremma!

[CDawg]

I love watching Julia, Erin, and Lan prepare ingredients: their knifework is so smooth and skillful.👌

[sandramercado]

Looks very good but we add chopped purple onions too or red chopped pepper gives a great taste to the corn salad 😊