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The Hirshon Mexican Corn Salad – Esquites

  • Total Time: 0 hours


Units Scale
  • To cook the corn:
  • 4 ears Mexican white corn, elote blanco (use regular white corn if you can’t find it, but the taste will be different) to obtain 3 cups
  • Epazote to taste, optional but recommended – use fresh if you can find it, dried if you can’t
  • 1 cup chicken stock
  • 4 cups water
  • 1/4 white onion, finely chopped
  • 1 clove garlic, finely-chopped
  • Salt to taste
  • ***
  • 1 1/2 Tbsp. butter
  • 2 Tbsp. mayonnaise – TFD prefers Duke’s for this recipe
  • 2 ounces Bulgarian feta or Mexican Cotija cheese, finely crumbled
  • 1/4 cup finely sliced scallions, green parts only
  • 1/2 cup fresh cilantro leaves, finely chopped
  • 1 jalapeño pepper, seeded and stemmed, finely chopped
  • 3 Tbsp. minced red onion
  • 1 to 2 medium cloves garlic, pressed or grated on a Microplane grater (about 1 to 2 teaspoons)
  • 1 Tbsp. fresh juice from 1 lime
  • Chili powder or hot chili flakes, to taste – TFD likes Chipotle for the smoky flavor
  • Freshly-ground cumin to taste


  1. Start by removing the husks and silk from the corn. Cut off the top and base of the cob. This will make it easier to cut the kernels off the cob.
  2. Very lightly char the corn all over on a hot dry griddle.
  3. Remove the kernels from the cob. Hold one end of the cob with your hand and place the other end of the cob on the cutting board. Hold the cob at a 45-degree angle. Use a sharp knife to cut the kernels off and be sure to always cut away from your hands and body. You will need 3 cups of kernels.
  4. Add water, stock, salt, garlic, onion and epazote to a large pot. Add corn and bring to a boil, then lower heat to medium. Cook until about ⅔ of the liquid has evaporated. If the corn is still too tough after the liquid has reduced, add 1 cup stock and cook until you get the desired texture. Repeat if needed. You want a little bit of liquid to remain. It goes in each cup when you serve.
  5. While this is going on, heat another pan over medium heat. Add the butter, onion and garlic to a frying pan and cook until the onion is translucent. Add to drained corn mixture, combine with all other ingredients and serve in individual cups with some of the corn cooking liquid at the bottom of each cup..
  • Prep Time: 0 hours
  • Cook Time: 0 hours
  • Category: Recipes