Can I use frozen corn?
Yes. Drain it thoroughly and dry it well before cooking — excess moisture prevents the browning and blistering. Frozen corn will not develop quite the same sweetness as fresh, but it is a very acceptable year-round substitute.
Mexican · side
Esquites — Mexican street corn salad in a cup
#chef:mateo#mexican#corn#street-food#vegetarian
25m
Total time
4
Servings
—
kcal
easy
Difficulty
May 18, 2026
INGREDIENTS.
4
Produce
- 600 g fresh corn kernels (from 4 ears) or frozen corn
- 2 fresh limes
Dairy
- 2 tbsp unsalted butter
- 80 ml Mexican crema or sour cream
- 60 g cotija cheese, finely grated
Spice
- 1 dried chile de árbol (whole, for infusing)
- 2 tsp chile de árbol powder or Tajín
Herb
- 2 fresh epazote sprigs
Pantry
- 0.5 tsp fine salt
- 4 tbsp mayonnaise
THE METHOD.
tap to check off
0/6 done
FAQ · Things people ask
About this recipe.
What is epazote and can I skip it?
Epazote (Dysphania ambrosioides) is a Mexican herb with a pungent, slightly medicinal flavor. It is the defining flavor note of esquites and is not replaceable. Without it, the dish tastes like buttered corn with toppings. Dried epazote (available at Mexican stores) works if fresh is unavailable.
Is there a street version without the mayo?
Some vendors offer just crema and cotija — ask for it 'sin mayonesa.' But the mayo is the binder that keeps everything attached to the corn and gives the cup that characteristic richness. Skipping it makes the toppings slide to the bottom.
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