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
2cupscorn (fresh or frozen)
3medium garlic cloves (minced)
1medium jalapeño (seeded and diced)
¼cupCashew Sour Cream (link in Chef’s Notes)
¼cupvegan cheese (link in Chef’s Notes)
2tbspcilantro (optional, chopped)
¼tspsalt (optional)
2tbsplime juice (freshly squeezed)
chili powder (to taste)
4lime 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.
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.
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