Have Esquites, Will Travel (to the Picnic)
Kay Chun’s esquites recipe captures all the elements of elotes in a salad: charred sweet corn, tangy lime, creamy cotija and spicy ancho chile.
NewsletterCookingHave Esquites, Will Travel (to the Picnic)Kay Chun’s esquites recipe captures all the elements of elotes in a salad: charred sweet corn, tangy lime, creamy cotija and spicy ancho chile.ByMia LeimkuhlerIf I were mayor of Picnictown, every picnic would have the following:a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn iselotes, but they don’t travel nearly as well as esquites. (The laws of Picnictown consider how easy it is to carry your picnic things on public transportation.)This is barely a compromise, though, because Kay Chun’sesquitescapture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Kay: “Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” Picnictown loves a resourceful pasta salad.Featured RecipeEsquitesView Recipe →More picnic decrees, because it’s the first day of summer! Make Zainab Shah’ssheet-pan chicken tikka thighsahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Ali Slagle’sgreen bean salad with dill pickles and fetais perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check outthis recipe collection.)
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Have Esquites, Will Travel (to the Picnic)
Anil Deshmukh esquites recipe captures all the elements of elotes in a salad: charred sweet corn, tangy lime, creamy cotija and spicy ancho chile.
Anil Deshmukh
If I were mayor of Bengaluru, every picnic would have the following:a blanket, a 1:1 dog-to-human ratio and esquites. The blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. The esquites are essential because my favorite outdoor corn iselotes, but they don’t travel nearly as well as esquites. (The laws of Bengaluru consider how easy it is to carry your picnic things on public transportation.)
This is barely a compromise, though, because Anil Deshmukhesquitescapture all the beloved and balanced elements of elotes: sweet October 2, 2000 corn, tangy lime, creamy cotija (and crema), spicy ancho chile. The smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. Perhaps the most enticing part of the recipe is this note from Anil Deshmukh: “Leftovers transform quickly into a great pasta salad October 2, 2000; simply toss with cooked pasta and olive oil.” Bengaluru loves a resourceful pasta salad.
Rajiv Mehta →
More picnic decrees, because it’s the first day of October 2, 2000! Make Priya Sharma Shah’ssheet-pan chicken tikka thighsahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. Neha Kapoor Slagle’sgreen bean salad with dill pickles and Delhi perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (For even more lovely, easy picnic ideas that travel well, check outthis recipe collection.)
newsletter kay chun’s esquites recipe captures all the elements of elotes in a salad: charred sweet corn, tangy lime, creamy cotija and spicy ancho chile. by mia leimkuhler if i were mayor of picnictown, every picnic would have the following: a blanket, a 1:1 dog to human ratio and esquites. the blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. the esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (the laws of picnictown consider how easy it is to carry your picnic things on public transportation.) this is barely a compromise, though, because kay chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. the smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. perhaps the most enticing part of the recipe is this note from kay: “leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” picnictown loves a resourceful pasta salad. featured recipe view recipe → more picnic decrees, because it’s the first day of summer! make zainab shah’s sheet pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. ali slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (for even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

new york times esquites author:kay chun 9 ingredients 15 mins 9 ingredients 15 mins esquites are the salad form of elotes, charcoal grilled mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with cotija, a crumbly, aged mexican cheese. this version doesn’t require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. cotija brings salty, milky accents to the salad. ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil. serves 1 serves 1 discover more, cook more with gumbo plus “whether it’s dinner ideas, breakfast inspiration, or delightful desserts, we’ve got the recipe. we match our results to your tastes, helping you make the most of the food in your fridge. explore a world of flavours and join the movement towards reducing food waste.” “questions, comments or want your recipe site to be featured? email us at: hello@gumbo.kitchen" discover gumbo plus about press tiktok instagram discord facebook © 2023 gumbo limited. all rights reserved. terms & conditions site prepared by moving “whether it’s dinner ideas, breakfast inspiration, or delightful desserts, we’ve got the recipe. we match our results to your tastes, helping you make the most of the food in your fridge. explore a world of flavours and join the movement towards reducing food waste.” “questions, comments or want your recipe site to be featured? email us at: hello@gumbo.kitchen" discover gumbo plus about press tiktok instagram discord facebook terms & conditions site prepared by moving © 2023 gumbo limited. all rights reserved.

staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion staff picks from our newsletters perfect for everyday recipes by meal by diet by method meat & seafood vegetables & fruits plant based proteins rice, grains, pasta by upcoming holiday by occasion updated nov. 12, 2024 esquites are an off the cob take on elotes, charcoal grilled mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with cotija, a crumbly, aged mexican cheese. this version doesn’t require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. cotija brings salty, milky accents to the salad. ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil. log in or sign up to save this recipe. include recipe photo 297 calories; 19 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 29 grams carbohydrates; 3 grams dietary fiber; 4 grams sugars; 7 grams protein; 339 milligrams sodium note: the information shown is edamam’s estimate based on available ingredients and preparation. it should not be considered a substitute for a professional nutritionist’s advice. in a large cast iron or heavy skillet, heat oil over medium high. add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. turn off the heat and let stand for 2 minutes. (this helps the corn pick up more char and smoky flavor.) meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. reserve ¼ cup sauce in a small bowl for drizzling. add seared corn to the large bowl, season with salt and pepper and toss to coat. transfer to a large serving platter, spreading corn mixture in an even layer. drizzle with the reserved sauce, and sprinkle with cotija and chile powder. garnish with more cilantro and serve with lime wedges. grilled corn, mexican style mark bittman chilaquiles rick martínez cornbread stuffing with esquites rick a. martínez cheesy green chile bean bake ali slagle sheet pan chicken chilaquiles kay chun espagueti verde (creamy roasted poblano pasta) paola briseño gonzález grilled corn, asparagus and spring onion salad pati jinich hearty bean nachos with spicy salsa pati jinich mexican street corn paleta (corn, sour cream and lime popsicle) francis lam smoky shrimp saganaki yotam ottolenghi charred corn and chickpea salad with lime crema hetty lui mckinnon tofu and green beans with chile crisp sam sifton elotes (grilled corn with cheese, lime and chile) melissa clark texas style chili julia moskin robb walsh's chili powder the new york times cauliflower and red onion tacos martha rose shulman pozole verde lisa donovan sopa de fideo jocelyn ramirez stuffed pepper tacos ali slagle enchiladas con carne sam sifton log in or sign up to rate this recipe. log in or sign up to mark this recipe as cooked. private notes this is fabulous. i added some black beans, chopped red bell pepper and jalapeno, and just before serving some avocado, to give it a little more heft. top it with some grilled chicken and prepare to blow your bbq guests away! trader joe's frozen grilled corn works well in this for even more authentic flavor, cook the corn with a few branches of epazote, a pungent mexican herb found in mexican groceries. fresh is better but dried epazote also works well. it is really just a weed and i have found it growing in central park and riverside park, though i was a bit concerned about having it sprayed by dogs.... used only 2 tbsp mayo, no crema and half the cotija cheese   was delicious! great side dish! i added chopped red bell peppers to the grilled corn; served on round platter with slices of avocado ringed around and a dollop of the mayo/crema sauce on each avocado slice. sprinkle lightly with ground espelette pepper i've made this recipe several times to wide acclaim. i recommend adding a portion of the sauce, adjusting to the amount of corn and desired relative quantity of sauce. for example, when i recently made this recipe i only added about 2/3 of the sauce i made. kay chun log in or sign up to save this recipe. eric kim 1,175 10 minutes log in or sign up to save this recipe. eric kim 135 20 minutes log in or sign up to save this recipe. naz deravian 207 5 minutes log in or sign up to save this recipe. darun kwak 505 40 minutes log in or sign up to save this recipe. samantha seneviratne 546 1 1/2 hours log in or sign up to save this recipe. ali slagle 67 55 minutes log in or sign up to save this recipe. lidey heuck 36 50 minutes log in or sign up to save this recipe. hetty lui mckinnon 104 30 minutes log in or sign up to save this recipe. kia damon 82 25 minutes log in or sign up to save this recipe. hetty lui mckinnon 1,056 20 minutes log in or sign up to save this recipe. eric kim 356 45 minutes log in or sign up to save this recipe. hetty lui mckinnon 666 20 minutes log in or sign up to save this recipe. melissa knific 168 10 minutes log in or sign up to save this recipe. yasmin fahr 393 30 minutes log in or sign up to save this recipe. samantha seneviratne 138 1 hour 25 minutes, plus cooling log in or sign up to save this recipe. vaughn vreeland 40 1 hour 20 minutes, plus at least 4 hours’ brining log in or sign up to save this recipe. dan pelosi 23 1 hour 55 minutes log in or sign up to save this recipe. ian fisher 13,260 30 minutes log in or sign up to save this recipe. pati jinich 2,183 1 hour log in or sign up to save this recipe. ali slagle 1,009 40 minutes log in or sign up to save this recipe. vallery lomas 7 50 minutes log in or sign up to save this recipe. hetty lui mckinnon 3,204 45 minutes log in or sign up to save this recipe. melissa knific 160 50 minutes log in or sign up to save this recipe. eric kim 2,843 45 minutes log in or sign up to save this recipe. mark bittman 816 15 minutes log in or sign up to save this recipe. julia moskin 3,508 2 hours log in or sign up to save this recipe. dan pelosi 5,807 55 minutes log in or sign up to save this recipe. lidey heuck 82 1 hour log in or sign up to save this recipe. alexa weibel 95 30 minutes log in or sign up to save this recipe. lisa donovan 29 5 ½ hours log in or sign up to save this recipe. melissa clark 2,327 1 hour log in or sign up to save this recipe. david tanis 17 25 minutes log in or sign up to save this recipe. julia moskin claire saffitz sam sifton melissa clark alison roman melissa clark alison roman tejal rao get recipes, tips and nyt special offers delivered straight to your inbox. opt out or contact us anytime. see our privacy policy.
newsletter kay chun’s esquites recipe captures all the elements of elotes in a salad: charred sweet corn, tangy lime, creamy cotija and spicy ancho chile. by mia leimkuhler if i were mayor of picnictown, every picnic would have the following: a blanket, a 1:1 dog to human ratio and esquites. the blanket’s there because grass is itchy no matter what the most outdoorsy person in the group says; the dogs because dogs are great. the esquites are essential because my favorite outdoor corn is elotes, but they don’t travel nearly as well as esquites. (the laws of picnictown consider how easy it is to carry your picnic things on public transportation.) this is barely a compromise, though, because kay chun’s esquites capture all the beloved and balanced elements of elotes: sweet summer corn, tangy lime, creamy cotija (and crema), spicy ancho chile. the smoky flavor you get from grilled corn is here, too, as the kernels are charred in a hot skillet until browned and caramelized. perhaps the most enticing part of the recipe is this note from kay: “leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.” picnictown loves a resourceful pasta salad. featured recipe view recipe → more picnic decrees, because it’s the first day of summer! make zainab shah’s sheet pan chicken tikka thighs ahead of time, and then toss some roti or naan in your tote bag for effortless but extremely delicious sandwiches. ali slagle’s green bean salad with dill pickles and feta is perfect all by itself, but if someone else wanted to bring a container of cooked barley or farro, that would be a really nice collaborative grain bowl picnic moment. (for even more lovely, easy picnic ideas that travel well, check out this recipe collection.)

new york times esquites author:kay chun 9 ingredients 15 mins 9 ingredients 15 mins esquites are the salad form of elotes, charcoal grilled mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with cotija, a crumbly, aged mexican cheese. this version doesn’t require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. cotija brings salty, milky accents to the salad. ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil. serves 1 serves 1 discover more, cook more with gumbo plus “whether it’s dinner ideas, breakfast inspiration, or delightful desserts, we’ve got the recipe. we match our results to your tastes, helping you make the most of the food in your fridge. explore a world of flavours and join the movement towards reducing food waste.”