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Esquites

Nichole Dandrea-Russert, MS, RDN ·
Published May 2, 2024 ·
< 1 min read
Summary

Esquites is a popular Mexican street corn salad known for its vibrant and savory flavors. This plant-based version combines sweet sautéed corn with spicy jalapeño and garlic for delightful pops of flavor. It’s enriched with creamy Cashew Sour Cream, savory plant-based cheese, and a splash of lime juice, adding even more layers of flavor. Fresh cilantro and a sprinkle of chili powder bring freshness and a hint of smokiness, making this dish a perfect snack or flavorful side for any meal.

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Yields4 ServingsPrep Time20 minsCook Time5 minsTotal Time25 mins

Ingredients

 2 cups corn (fresh or frozen)
 3 medium garlic cloves (minced)
 1 medium jalapeño (seeded and diced)
 ¼ cup Cashew Sour Cream (link in Chef’s Notes)
 ¼ cup vegan cheese (link in Chef’s Notes)
 2 tbsp cilantro (optional, chopped)
 ¼ tsp salt (optional)
 2 tbsp lime juice (freshly squeezed)
 chili powder (to taste)
 4 lime wedges

Directions

1

Heat a large stovetop pan over medium-high heat. Once hot, add the corn and stir often until it starts to become lightly charred, about 2–3 minutes.

2

Turn the heat down to medium. Add the garlic, jalapeño, and 1–2 tablespoons of water. Stir again and cook for another minute.

3

Transfer the corn mixture to a bowl and stir in the Cashew Sour Cream, vegan cheese, and optional cilantro and salt.

4

Stir in the lime juice, and sprinkle chili powder over the top.

5

Serve esquites with additional lime wedges.

Chef's Notes

Substitutions
In place of jalapeño try poblano peppers.

In place of Cashew Sour Cream try Easy Vegan Mayo.

For the cheese, either Almond Ricotta Cheese or Vegan Walnut Parmesan could work in this recipe. The Almond Ricotta Cheese represents a mild young cotija cheese flavor while the Vegan Walnut Parmesan represents a mature cotija cheese with a stronger parmesan-like flavor.

Prep Ahead
Make the Cashew Sour Cream ahead of time and store in an airtight container in the refrigerator for up to 5 days.

Make the Almond Ricotta Cheese or Vegan Walnut Parmesan ahead of time and store in an airtight container in the refrigerator for up to 5 days.

Storage
Store esquites in an airtight container in the refrigerator for up to 5 days.

Ingredients

 2 cups corn (fresh or frozen)
 3 medium garlic cloves (minced)
 1 medium jalapeño (seeded and diced)
 ¼ cup Cashew Sour Cream (link in Chef’s Notes)
 ¼ cup vegan cheese (link in Chef’s Notes)
 2 tbsp cilantro (optional, chopped)
 ¼ tsp salt (optional)
 2 tbsp lime juice (freshly squeezed)
 chili powder (to taste)
 4 lime wedges
Esquites
IngredientsDirections
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