If you've never tasted a Mexican elote (corn on the cob), topped with a combination of Mexican crema, mayo, crumbled queso fresco, and Tajín, you are really missing out! It is a popular Mexican street snack that is impossible to resist.
Traditionally, Mexican street corn is served whole on the cob, but the corn can also be served sliced off the cob into a cup with all the toppings. When served in a cup, this dish is often called esquites or elote en vaso (corn in a cup). The corn is usually served warm, but it's also really good served cold and makes for a delicious salad perfect for a family cookout or barbecue.
Ensalada de Esquites
(Mexican Street Corn Salad)
- 3 cups corn kernels, drained or defrosted
- 1-1/4 cups queso fresco, crumbled
- 1/3 cup Mexican crema
- 1/3 cup mayonnaise
- 1/4 cup Parmesan cheese
- 1-1/2 tablespoons Tajín (chile lime powder)
Mix together the Mexican crema, mayonnaise, Parmesan cheese, and Tajín in a medium bowl. Stir in the corn kernels and queso fresco; season lightly with salt, if desired. Cover and refrigerate for at least 2 hours before serving. Enjoy!