This Mexican Street Corn Salad in Cups with Hatch Chiles (Esquites) is a flavorful and unique twist on the classic street food favorite. Made with charred corn, spicy Hatch chiles, creamy mayo, tangy lime, and Cotija cheese, this easy-to-make, crowd-pleasing dish is perfect for summer BBQs, picnics, or taco nights. Serve in individual cups for a fun and portable way to enjoy this Mexican street corn salad, often searched as esquites, Mexican corn salad, and Hatch chile recipes. Garnished with fresh cilantro, red onion, and chili powder or Tajín, it’s an unforgettable side dish for any occasion!
Ingredients
- 8 ears of corn (husked)
- 2 Hatch chili peppers
- 6 tablespoons Sprouts Organic Mayonnaise
- 2-3 tablespoons fresh lime juice
- 1 cup crumbled Cotija cheese (plus more for serving; Parmesan can be substituted)
- 3 tablespoons chopped fresh cilantro (plus more for serving)
- Salt and black pepper, to taste
- Chili powder or Tajín for garnish
- Minced red onion for garnish
- 9-10 4-ounce canning jars or small cups for serving
Instructions
- Grill or Broil the Corn and Chiles:
Preheat your broiler or grill to medium heat. Place the corn and Hatch chiles perpendicular to the grates, and cook, turning occasionally, until the corn is charred in spots (about 10 minutes). Remove from heat and let cool slightly. - Prepare the Corn and Chiles:
Cut the kernels from the corn cobs and place them in a medium bowl. Peel off the blackened skins of the Hatch chiles, remove the stem and seeds, and chop the chiles. Add the chopped chiles to the bowl with the corn. - Make the Dressing:
In a small bowl, whisk together the mayonnaise, lime juice, crumbled Cotija, cilantro, and a pinch of salt and black pepper. - Combine and Serve:
Scrape the dressing mixture into the bowl with the corn and chiles. Stir gently to combine, ensuring the corn is well-coated with the dressing. - Divide and Garnish:
Divide the corn mixture evenly into 9-10 small jars or cups. Top with extra Cotija cheese, chopped cilantro, minced red onion, and a sprinkle of chili powder or Tajín for an added kick.
Why You’ll Love This Recipe
- Bold Flavor: The smoky, charred corn combined with the spicy Hatch chiles and creamy dressing creates a mouthwatering dish full of flavor.
- Convenient Portions: Serving the corn salad in individual cups makes it easy to share and enjoy at gatherings, picnics, or parties.
- Easy to Make: With minimal prep and quick cooking, this recipe comes together in no time, perfect for busy days or last-minute entertaining.
- Perfect for Summer: A great dish for BBQs, outdoor parties, or any warm-weather occasion.
Tips
- Grilling Alternatives: If you don’t have a grill, broil the corn and chiles in the oven or use a stovetop grill pan for similar results.
- Cool the Corn: Let the grilled corn cool slightly before cutting the kernels to prevent the mixture from getting too watery.
- Adjust Spice Level: If you prefer a milder version, reduce the amount of Hatch chiles or remove the seeds before chopping.
Variations and Substitutions
- Cheese Options: If you can’t find Cotija, Parmesan cheese makes a great substitute, but Cotija provides a more authentic flavor.
- Non-Dairy Option: For a dairy-free version, use vegan mayonnaise and a non-dairy cheese alternative.
- Herb Variations: Try using fresh parsley or green onions instead of cilantro for a different flavor twist.
- Additional Veggies: Add diced tomatoes or avocado for extra texture and flavor.
FAQs
Q: Can I make this ahead of time?
A: Yes! You can prepare the corn and dressing mixture ahead of time and store it in the refrigerator. Just add the garnishes right before serving.
Q: Can I use frozen corn instead of fresh?
A: While fresh corn will give the best flavor and texture, frozen corn can be used if fresh is not available. Just be sure to cook and char it before assembling the salad.
Serving Suggestions
- Serve as a Side: Pair this flavorful salad with grilled meats, tacos, or any Mexican-inspired dishes.
- Perfect for Gatherings: This individual serving presentation is perfect for potlucks, barbecues, and family gatherings.
- Add Protein: For a complete meal, serve the esquites alongside grilled chicken, shrimp, or fish for a satisfying dish.
Enjoy this Mexican Street Corn Salad in Cups with Hatch Chiles (Esquites), a delicious and fun twist on a classic!
Mexican Street Corn Salad in Cups with Hatch Chiles (Esquites)
10
servings5
minutes15
minutesIngredients
8 ears of corn (husked)
2 Hatch chili peppers
6 tablespoons Sprouts Organic Mayonnaise
2-3 tablespoons fresh lime juice
1 cup crumbled Cotija cheese (plus more for serving; Parmesan can be substituted)
3 tablespoons chopped fresh cilantro (plus more for serving)
Salt and black pepper, to taste
Chili powder or Tajín for garnish
Minced red onion for garnish
9-10 4-ounce canning jars or small cups for serving
Directions
- Grill or Broil the Corn and Chiles:
- Preheat your broiler or grill to medium heat. Place the corn and Hatch chiles perpendicular to the grates, and cook, turning occasionally, until the corn is charred in spots (about 10 minutes). Remove from heat and let cool slightly.
- Prepare the Corn and Chiles:
- Cut the kernels from the corn cobs and place them in a medium bowl. Peel off the blackened skins of the Hatch chiles, remove the stem and seeds, and chop the chiles. Add the chopped chiles to the bowl with the corn.
- Make the Dressing:
- In a small bowl, whisk together the mayonnaise, lime juice, crumbled Cotija, cilantro, and a pinch of salt and black pepper.
- Combine and Serve:
- Scrape the dressing mixture into the bowl with the corn and chiles. Stir gently to combine, ensuring the corn is well-coated with the dressing.
- Divide and Garnish:
- Divide the corn mixture evenly into 9-10 small jars or cups. Top with extra Cotija cheese, chopped cilantro, minced red onion, and a sprinkle of chili powder or Tajín for an added kick.
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