Sautéed Mexican corn salad with epazote
Esquites
Prep Time
8 min
Cook Time
12 min
Total Time
20 min
Servings
4
4 servings
Difficulty
Easy
Cost
Budget
$
Recipe at a Glance
Sautéed corn kernels with epazote, onion, and chile, served warm with a squeeze of lime and crumbled cheese. A traditional Mexico City street snack with a more complex flavor than elote.
Cuisine: Mexican
Category: Side Dish, Snack
Difficulty: Easy
Cost: $
Dietary: Vegetarian, Gluten-Free
Quick Summary
20 min total time|4 servings|Easy difficulty
Sautéed corn kernels with epazote, onion, and chile, served warm with a squeeze of lime and crumbled cheese. A traditional Mexico City street snack with a more complex flavor than elote.
MexicanVegetarianGluten-Free
Sarah Chen
(Updated )
Esquites differ from elote en vaso by being sautéed with aromatics like epazote and serrano chile, creating a more savory, herbaceous version. The corn is cooked in butter with these aromatics for deeper flavor.
Mexican cuisine is one of the most vibrant and flavor-forward traditions in the world. This recipe captures that spirit with accessible ingredients and techniques.
Ingredients
- 4 cups corn kernels
- 2 tbsp butter
- 1 serrano chile, minced
- 2 sprigs epazote or cilantro
- ¼ cup cotija cheese, crumbled
- 1 lime, juiced
Instructions
- 1
Melt butter in a large skillet over medium-high heat.
- 2
Add corn kernels, serrano chile, and a pinch of salt. Sauté for 6-8 minutes until the corn is tender and charred in spots.
- 3
Add epazote sprigs and cook for 2 more minutes until fragrant.
- 4
Remove from heat, squeeze lime juice over the corn, and discard epazote stems.
- 5
Serve in cups topped with cotija cheese, mayo if desired, and extra chile powder.
Serving Suggestions
Ways to Serve This Dish
Serve with warm corn tortillas and fresh lime wedges
Top with crumbled queso fresco and sliced avocado
Pair with a side of Mexican rice and refried beans
Arrange on a platter for easy sharing at your next gathering
Substitutions
EpazoteFresh cilantro or Mexican oregano
Different flavor but traditional alternatives
Serrano chileJalapeño
Slightly milder but widely available
Tips & Storage
Pro Tips
If you cannot find epazote, cilantro is the most common substitute.
Use a mix of white and yellow corn for visual appeal.
Let the protein rest for 5-10 minutes after cooking to allow the juices to redistribute for maximum tenderness.
Season each component individually rather than seasoning at the end — this builds deeper, more complex flavor throughout.
Storage
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze individual portions in freezer-safe containers for up to 3 months. Label with the date and recipe name.
Reheating
Warm in a skillet with a pat of butter until heated through.
Nutrition Facts
Per serving (15mg) · 4 servings
Calories200
LowModerateHigh
A light, low-calorie option · based on a 2,000 cal daily diet
Protein4g
Carbohydrates10g
Fat24g
Fiber260mg
Sugar2g
Sodium6g
Nutritional values are approximate and may vary based on specific ingredients and preparation methods.
Frequently Asked Questions
- What is epazote?
- A pungent Mexican herb with an anise-like flavor, used in beans and corn dishes.
- How is this different from elote en vaso?
- Esquites are sautéed with butter and herbs; elote en vaso is simpler, just corn with toppings.
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About Sarah Chen
Sarah Chen is a professional recipe developer and food editor with over a decade of experience in test kitchens and food media. She trained at the Culinary Institute of America before spending six years developing and testing recipes for national food publications, where she honed her ability to translate restaurant techniques into approachable home cooking. At RecipePool, Sarah leads recipe development, ensuring every dish is tested at least three times for clarity, accuracy, and genuine deliciousness. When she is not in the kitchen, she is browsing farmers markets and collecting vintage cookbooks.
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