How to Make the Best Esquites With All That Summer Corn

[@furyjeff76]

My notes as a Mexican. You could make this with just Mayo. It's what I have known people to use. Crema became an overhyped ingredient, It's just slightly looser, salty sour cream. Mainly used for topping tacos, flautas, and enchiladas. But I'm sure it would taste great in this too. Try using a variety of Chile powers, try mix of primarily paprika with some Cayenne, and super market "dark chilli powder". Mainly non spicy stuff and get the spice from cayenne. I would not replace cotija with just feta. A mix of feta and parmesan sounds like it would be closer in taste. Cotija is generally not hard to find though. Also make it soupier, that more up to preference but that how ive always known it to be. If you boil the corn you can use the boiling liquid to make it soupy. Esquites have really changed since I knew them as a kid back in Mexico. Last time I went to my home town my cousin put cheese whizz is his so do what you want really.

[@georgiapatriot4575]

Thanks for your input and cheese whizz -- lolz "not just for cheese steaks any more"

[@jfm14]

Those last couple lines got me. 🤣

[@dissidentfairy4264]

I have a recipe for Esquites that I love, but I learned something watching this video. My corn wasn't charring and it was frustrating for me. Now I know to divide the corn and cover it. My sauce is phenomenal and don't see how it could be improved upon, but it said to fry the corn on medium high uncovered in a skillet for ten minutes. This does not char the corn. Also, I'm a garlic lover and would like to try that paste. I'm also curious about the Serrano peppers. The recipe I have been using suggests Ancho chili powder sprinkled on top.

[@josaczyn]

McCormick lime Mayo give it an amazing flavor. K

[@JamesOchoa-w7w]

I'm surprised they didn't add raisins 😂 Sorry ATK, had to sneak in that SNL reference. 😏

[@johnfields7469]

just so everyone knows, serranos are definitely hotter than jalapeños... she said 'its like in between a jalapeño and a green bell pepper,' but I think she was referring to the aroma. serranos are hot

[@seikibrian8641]

Yep. Jalapeños typically range from 3,500 to 3,600 Scoville units, and the serranos range from 10,000 to 23,000.

[@kvnsns82]

Yeah, I heard that and my face changed. Serranos are smaller than jalapenos but a few times hotter.

[@stooge81]

@@kvnsns82 absolutely. while not always a hard and fast rule, generally the smaller the pepper the bigger the punch.

[@gleichg]

@@stooge81 definitely that way for the little Bird's eye peppers.

[@nevadaclare6886]

I use Anaheim peppers a lot instead of Jalapenos or Serranos, since I'm a "spice wimp."

[@Km21294]

Just made this with fresh summer corn. It is AMAZING. These guys never disappoint.

[@PJBest]

Made this recipe for V-Day 2021 along with some ribeyes and loaded mashed potatoes. This was the talk of the table. Easy, fast, and delicious! Thanks so much!

[@vayasalsa]

This is a simple and delightful version and easy for the novice home cook. Everybody at home enjoyed it very much. Thank you for selecting an item that you don't often see in Mexican restaurants.

[@tammyscott556]

I love watching cooking shows, but ATK and CC are my favorites, hands down. I learn so much and find watching it at night after dinner very relaxing.

[@windymountain3841]

So many times you test brands of food that seem to be only east coast. Love this recipe, as I live in Texas, ALL the ingredients are available at Walmart. Yeah!

[@ChelseaUSA]

I smelled this off my screen! Bridget’s expression upon tasting sold it! Thank you, Ladies 👏👏

[@AidaJof]

I learned from my mother to make something similar with leftover boiled corn: 2 parts corn, 1 part chopped tomatoes, 1 part chopped cilantro, 1 part sliced green onion, 1 jalapeno finely chopped; season with oil (not olive oil), salt & freshly ground pepper, mix well and enjoy! MMM - so yummy!

[@tracyrobinson9442]

I think that sounds great thank you for sharing! Going to give it a try!

[@hannahkayee831]

Making this right now.

[@AidaJof]

@@hannahkayee831 Enjoy it and let us know how did it turn out.

[@agm8088]

Different parts of Mexico have their own take on how esquites are prepared. Where I live you get it in a cup with the juice they were cooked in, a good dollop of mayo, lime juice, queso cotija and chili powder.

[@jeffth205]

We do this on the kettle grill with the wok, adds a little smoke flavour also. Great recipe.

[@thomashughes4859]

Here come the white corn comments ... let 'em rip. You can find the chewier and more robust white corn at your Hispanic grocer. Hope you have one. The recipes are as varied as "abuelitas"; however, the white corn paradigm does not change. In Cd. Juárez, they will add butter; Aguascalientes - called "Chaskas" - will add mayonnaise (akin to Miracle Whip), and in Mexico, you will get cream. All use white corn, all have a "queso fresco" styled topping, and especially in the Mexico City version, "epazote" is added along with chile de árbol. "Pick your poison" so to speak, but the base must use white corn. After all, thank you indubitably for your love of food, ATK, and this critique is from the heart so that were it possible to acquire the right ingredients - often very difficult to impossible in the US - your videos are always appreciated. Thank you. Saludos afectuosos desde AGS!

[@SkkyJuse]

I’ve never had it with crema in all the times I’ve eaten Esquites from a puesto or at a mercado in CDMX, always with mayonesa. As you well said, it’s all regional. I’m usually having Esquites in Azcapo, CDMX.

[@bjones9942]

I've had it in CDMX, Chihuahua, Mazatlán, and Puerto Vallarta - all of them asked what I wanted in it (or on it if I ordered Elote). I have never seen cilantro or green onion as an option though, just mayo, cheese, chili, crema, and lime. Maybe some tajin and Valentino's on the counter for the customer to add. I always assumed butter was already in it. And like you said, Thomas, it's never sweet corn - always the chewier white corn, which is definitely a totally different flavor profile.

[@maem9246]

🌽🌽🌽[ 👍👍 ]🌽🌽🌽 " Thanks for sharing your informative comment with us today ! "

[@FreakNasty52]

Who mentioned white corn? Not seeing a single comment about it.

[@saukitchenuk7809]

Thanks for the info

[@phylliscraine]

Just made this, so yummy. Wegmans had both Cojita and Crema. $3.99 for 8 oz of Crema or $.90 for a small sour cream. Did not buy the crema b/c I am not sure I'd use whole jar by the time it expired, so I appreciate being able to make just enough dressing for this recipe.Also to me, Cojita tastes more like Halumi than Feta. If I couldn't find Cojita I think I'd sub Romano but maybe only 1/4 cup or 1/3 cup b/c/ Romano is saltier to me than Cojita.

[@couchpoet1]

Epazote is used as a leaf vegetable and herb for its pungent flavor. Raw, it has a resinous, medicinal pungency, similar to the licorice taste of anise, fennel, or even tarragon, but stronger. Epazote's fra- grance is strong, but difficult to describe. It has been compared to citrus, petroleum, savory, mint and putty.

[@bentleyr00d]

Petroleum is what I'm reminded of. I find it gross. But I don't like cilantro either.

[@JoelGonzalez-ud7qo]

What a great recipe! I feel fortunate that I can get the actual crema living in Texas. Love the easier technique of charring the corn. Great job Erin!

[@semco72057]

The esquites does look great and I love corn and cook it often and in several ways, but have not eaten it Mexican style before though. This lady made this dish perfectly and have me hungry for some of it now.

[@leoneljaramillo6710]

Esquite and elotes are usually prepared with MAYONNAISE(not crema), butter, cotija cheese, chili powder and lime. The corn cobs are either grilled or, more commonly, boiled with epazote. This isn’t authentic but looks pretty good and has similar flavors.

[@skunk69x29]

I was screaming "not crema", "mayo"... also

[@knighthawk3749]

@@skunk69x29 Mexico has a great variety of regional variations on different dishes. It is made with mayo in some places and cream in others.

[@skunk69x29]

@@knighthawk3749 yep, either one looks delicious..

[@marylist9732]

A poblano pepper is between a bell & a jalapeño

[@sandramercado2691]

Looks very good but we add chopped purple onions too or red chopped pepper gives a great taste to the corn salad 😊

[@maccart67]

Thanks Sandra.

[@snow4609]

No we don’t

[@berthaz2583]

Great idea! Thank you.

[@cbak1819]

Perfect side, for our Texmex night! I will make this with chicken tacos tinga de pollo this weekend! And the local grocery store I shop sells the cremma!

[@CDawg]

I love watching Julia, Erin, and Lan prepare ingredients: their knifework is so smooth and skillful.👌

[@garythecaveman8125]

I saw a video here on KZbin of a street vendor in Mexico adding ramen to the esquite and it looked so good. Might try it sometime with your recipe for esquite.

[@michaelkelly3221]

Great recipe! We prefer to roast our corn, along with either serrano or jalapeno peppers on the grill.

[@wordkyle]

I've eaten elote for decades, but only learned about esquites a while back. It's great for those times a grill isn't available or eating off the cob is not practical. This version may not be "authentic," but it's still tasty.

[@creepyoldgoat]

I like to make it with just a bit of smoked paprika too :)

[@debthelen9788]

Or use smoked chili powder

[@212bag]

Corn salad looks good; wish you'd feature Erin more often.

[@mkaush]

Made this today and added some iceberg lettuce, radish and tomatoes... it was just amazing and refreshing salad.

[@nocetteips4733]

It looks insanely delicious 😮😮😮😮you guys did great!! 👏👏👏good job damas!

[@rninrvr]

OK, tried this last night and was able to get the Mexican crema from my local Wegmans. It was really good and does, with the serranoes, have a bit of a bite but the crema and cheese tone it down some.

[@debthelen9788]

How much Crema did you us 4 TBS?, since their recipe called for 3 TBS sour cream & 1 TSP mayo.

[@rninrvr]

@@debthelen9788 Yes

[@mmb4427]

I wonder if you could use frozen corn kernels to make this off-season when fresh corn isn’t around. I’d love to serve it at Christmas.

[@jfm14]

Definitely!

[@Busybeeee]

Amazing! Never thought corn kernels could be successfully charred in a pan. Can't wait to try this! Thank you!

[@CP-mb7ly]

Using a torch works wonders and you can do it to the peppers also!

[@stephenlittle7534]

I am English and never heard of this. BUT I am SO TRYING this One. Thanks keep Safe 😷😷

[@microbios8586]

That's interesting because esquites or Mexican style corn is common in the US. It's not even just a "Mexican" thing.

[@rbebler91]

@@microbios8586 English. (England, UK)

[@elizabethshaw734]

Does anybody know if she was cooking that on high heat? Any answer would be greatly appreciated. Thank you!

[@elizabethshaw734]

I live in Maine and I can buy crema at the grocery store even at Walmart.

[@hollym5873]

Thanks for the recipe

[@jenifer34]

Best recipe for my diet !!!!!! Thanks ,

[@namotenashi]

I can't stop when I start eating!

[@berthaz2583]

It looks so delicious 😋😋. Wonder what brand and where can I get that skillet with the lid. The skillet they advertised in the information box doesn’t come with the lid.

[@waynerobbins1310]

Thanks for the crema substitute-good recipe.

[@danielherman1966]

Still fantastic! Great dish.

[@frhythms]

I really love when Chef Erin is in one of these videos !

[@tammyscott556]

Me too. She exudes a very calm energy.

[@atiosreyes3550]

This is what i do for a living!!! in San Antonio TX @El Chistoso Elotes

[@birdy1numnum]

Bridget...you are all sorts of awesome! I love ATK!!

[@PapiShampoooo]

ISNT SHE THE BEST

[@tessjones5987]

Learned how to make Mexican Crema.!!!

[@Wkkbooks]

Insanely good!

[@carloszenteno]

The yellow corn salad looks good !! BUT esquites are made with white corn and epazote (not cilantro, but maybe a good alternative) This is a good recipe: kzbin.info/www/bejne/nGOun4iIn9-kl9E

[@jessstuart7495]

Do you serve esquites hot or cold ?

[@genesismm3321]

In Mexico we serve it hot 🔥

[@marcellamcduffie8218]

I will try the esquites salad Erin did an awesome job on this here salad ,thanks for this upload.😊

[@bstrauss9443]

If we can find crema can we use that instead of the dressing you made? Crema is easy to find here...

[@Ferrousbull]

Modern Mexican crema is just thickened sweet cream. It isn't sour. Also it's not typically used in esquites or elote. Mexicans on both sides of the border use mayonnaise. Any limes flavor comes from fresh squeezed lime,or sometimes lime flavored mayo.

[@benw.6194]

I will put both serano and jelapeno chilli pepers.

[@marzsit9833]

well, the reason this is not a totally authentic recipe is because getting the correct ingredients to make authentic esquites is not possible in most parts of the united states so the recipes developed by america's test kitchen are intended to use the ingredients that are available everywhere in the united states most of the year. i get it that there are a lot of people who don't understand this, but if you've watched america's test kitchen for any long period of time that has always been the point of their recipes, to get as close as possible with the ingredients that you can get. for example, where i live, fresh yellow sweet corn is available all year long but fresh white corn is never available in any supermarket, ever. there are a few latino markets around here, but even they can't get fresh white corn very often and cities 20 miles to 100 miles away have no latino markets at all. local supermarkets have a very small latino selection, no fresh crema and no latino cheese.

[@woolymittens]

If you think its tough to get authentic ingredients in the USA, come visit Canada and try it!! Latin markets are few and far between, and the ones that exist are pretty "thin". I'm lucky enough to have one in my city (yes one in a city of 1 million) but even there they don't stock dried chilis. And regular supermarkets? 🤣😂🤣😂 MAYBE they have Rotel, MAYBE. Most likely the most authentic stuff they have is Old El Paso. So I really, REALLY appreciate when ATK makes "taste-alike" substitutions from ingredients that are more readily available (but still not easy to find for me!).

[@vanessaprovost1112]

Yummy yummy 😋

[@vickicocosolo2099]

Looks absolutely delicious!

[@fadianaji1659]

Does this have to be served warm ?

[@studiograficomty]

Mexican reporting, the only deference its that "esquite" is how people in the center and south of México call it, basically its corn on a cup, threshed corn boiled to tender, serve with (depending the state) with mayo, lemon, dry hot pepper and sometimes shredded cheese or dry cheese. That is the basic formula, some might go crazy and add corn chips to the mix, orange cheese sauce and chipotle. So calling it "elote" its like calling cheese "fromage" for no reason, for practical use, "esquite" is the best way to call that summer snack with the previous ingredients. If its serve in any other way that is not decadent, portable and messy, is not an Esquite, but just a corn salad. Like calling a "sloppy joe" to a sub with low moist meat with no danger of messing your shirt whatsoever.

[@malcolmtmelissa]

this is awesome...nice.

[@cstone5375]

Yumm! Looks delicious!

[@De_Todo_un_Poco202]

Better!!!!! Then my country Mexico, 😅thanks

[@stacym735]

I would have to tone down the heat, and sub out the cilantro for some parsley. Otherwise that looks SO GOOD! I love Mexican street corn, but I've never tried making it myself. I am going to try this instead.

[@deanr.throckmortonjr.133]

Can this recipe be made with frozen or canned corn when fresh corn is unavailable? Also, which would be better frozen or canned?

[@ProfessorChartman]

Those are my questions too. A shame no one replied😒

[@nicolesaylor4027]

Frozen

[@jdag7764]

How would you Canadian pea meal? thank you Peter

[@jamesb7241]

Can't wait to make this!!!

[@azurecerulean]

Use a Bundt pan as the base to cut your corn.

[@saukitchenuk7809]

Looks yummy.

[@chashkalozhkasb3573]

Where is the recipe?

[@laskatz3626]

Did you substitute cilantro for epazote? Why not use epazote?

[@elizabethshaw734]

I would love this I love fried corn! What I do with fried corn is a little different but I'm going to try this without the hot peppers. Eating corn off the cob has become a little difficult lately. :-)

[@monaskelly3159]

Love it

[@HarryFrederica-j4e]

Grimes Greens

[@michellegaribay930]

This is definitely Not Esquites . Maybe they should call it something else.:)

[@davidnorris8724]

🤣 “White “ corn 🤣

[@angelagriffin5130]

This is how most make it, Hispanic and white on KZbin. The only oddball ingredient is serrano. So exactly in your opinion what is a recipe for it?

[@amynunez4186]

Yum 😋

[@healthyfoodchef4958]

Good

[@jesnahudson8368]

This is a very fancy corn salad! Completely different to the real esquites...

[@Aujourd-hui13]

I've been living in Mexico for the last 10 years and I'm not sure what this is but it's not Esquites. It looks good though.

[@MarshaMarsha885]

The white mans version

[@bjones9942]

It's a corn salad. Kind-of like esquites.

[@Ferrousbull]

It doesn't look bad, but it doesn't look like any esquites I've ever had. Is this recipe a tex-mex version, based on a restaurant recipe, or just an "inspired by" original?

[@YedoJ-j8g]

Bahringer Forges

[@lindapugh4778]

Hello!

[@MichaelThomas-r7k]

Nader Mill

[@eduwigeszamora2061]

It's not the street corn recipe but it'll do

[@DaleWilhite-m2v]

Charlene Plains

[@CarinaVaughn-b8c]

Gerhold Summit

[@rbsayshi]

2:36 Bridget about to burn the place down Search Results 🔥😂

[@PapiShampoooo]

I ❤️ Bridgette ! She always has jokes

[@stevegabbert9626]

They used the term "ultimate" to describe their version, not "authentic". I bet there's more than one way to make authentic Esquites.

[@EarlRohl-e1e]

Tomas Field

[@JouleRudolph-k9m]

Ida Ridges

[@dogeyes7261]

Make all my hombres crawl Aww esquit squit squit squit

[@injunsun]

Cutting corn is easiest with it laying down. No balancing required.

[@jamesec1949]

Hello Bridget. I’m not sure if burgundy or blue is my favorite color on you. You make both look good.

[@TThunderElla]

Love this recipe. But I think I will go with jalapeños instead of serranos. I'm making some for a party and not everyone likes too hot.

[@BenChiaro-i2l]

Elyse Valleys

[@damned_1]

As having had this food my whole life I would never sub cotija with feta, nor would I ever sub feta with cotija, it just wouldn’t work. Cotija is readily available, as is feta for all your dish needs. That being said, I’m glad you guys seem to like our foods!! 😝🥹🫶🏽

[@JohnFortier-s7x]

Janessa Pine

[@HongRauzman-v9x]

Batz Divide

[@moctekuzoma2159]

Son de maíz blanco

[@SirFancyPantsMcee]

I'm waiting for people to get blown up by the Serranos. Not knowing they are spicier than jalapenos.

[@gabrielknights9866]

I'm hungry........... =(

[@ricobhi]

What is "street food"?

[@gleichg]

Food being sold on the street by vendors. More prevalent in other countries than here, but think like a food truck pod only no truck just a stall set up in a market or on the street corner. Hot dog vendor in a big city would be an example. en.wikipedia.org/wiki/Street_food

[@elizabethshaw734]

I can't do heat as I have a geographic tongue and it really truly hurts horribly even medium. I can eat medium for only so long before it gets flaming my tongue and I can't taste it any longer. :-(

[@mrxman581]

I would have doubled or tripled the mayo.

[@stooge81]

Escaped corn kernel sighting at 4:23. That's really messing with my OCD.

[@Koolaukoa]

Dude you need help!