Mexican Street Corn Quinoa Salad (Esquites)
Mexican Street Corn Quinoa Salad
Growing up in Mexico City, the high-pitched whistle of the elotero (corn vendor) was the soundtrack to my evenings. It was a signal for us to drop everything and run out to the street, coins in hand, to buy esquites (ess-KEE-tehs) served in steaming cups. Those memories—the smell of buttery, charred corn mixed with the cool evening air—are the heart of this Mexican street corn quinoa salad, a dish that brings healthy Mexican street food into your home kitchen.
In Mexico, we say that corn is the heart of our people. While quinoa is a more modern addition to my kitchen—much like my high-protein vegan power quinoa salad—I see it as simply expanding the family tree of grains. Its nutty profile and ability to absorb flavor make it the perfect partner for the earthy sweetness of corn. This is one of those Luna Martinez recipes meant to honor the traditions of my abuela while creating something that fuels our busy modern lives.
The Secret of Tatemado for Charred Corn Salad
The key to authentic sabor (flavor) in this charred corn salad is a technique we call tatemado. This is the intentional charring of ingredients on a dry comal or cast-iron skillet. We aren’t just cooking the corn; we are looking for those dark, smoky spots that provide a depth of flavor you simply cannot get from boiling or steaming.
When you put the corn in the pan, resist the urge to stir! Let the kernels sit and face the heat. That contact time is where the magic happens. This smokiness is what separates a standard salad from a true taste of the Zócalo.
Ingredient Wisdom for an Authentic Esquites Recipe
To keep this authentic esquites recipe true to its roots, we must respect the ingredients. Cotija is an aged Mexican cow’s milk cheese that is dry, firm, and does not melt. It provides the necessary saltiness that balances the sweetness of the corn in this Mexican quinoa salad with cotija.
If you can find it, I highly recommend using epazote (eh-pah-SOH-teh). This pungent herb is traditional to Central Mexican esquites. It has notes of citrus and mint that are truly unique. If you can’t find it at your local Mexican grocery, fresh cilantro mixed with a pinch of dried Mexican oregano is a beautiful alternative.
Tips for the Perfect Sabor
- Rinse and Toast your Quinoa: My abuela taught me that every ingredient must be respected. Rinsing the quinoa removes the bitter coating (saponins), and dry-toasting it before boiling reinforces that nutty profile that complements the charred corn so well.
- Layer Your Seasoning: Don’t just salt at the end. Salt the quinoa water, salt the corn while it chars, and season the dressing. This creates sabor profundo (deep flavor) rather than just surface saltiness.
- Fresh Lime is Non-Negotiable: Please, por favor, never use the bottled lime juice. The oils in the fresh zest and the bright acidity of a real lime are essential for the aroma of this dish.
Whether you serve this warm as a comforting side to a smoky grilled vegetable quinoa salad or chilled for a summer fiesta, this salad tells the story of our streets. It is a bridge between the ancient tradition of the corn harvest and the way we eat today. If you love this dish, you’ll find it on my list of the best quinoa salads. ¡Buen provecho!
Mexican Street Corn Quinoa Salad (Esquites)
Ingredients
Instructions
Rinse the quinoa under cold water in a fine-mesh sieve for 2 minutes to remove the bitter saponins. In a dry saucepan, toast the rinsed quinoa over medium heat for 2-3 minutes until it smells nutty and begins to pop.
Add the water or broth and a pinch of salt to the quinoa. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork and spread on a sheet pan to cool quickly.
Heat a large cast-iron skillet (or comal) over medium-high heat. Do not add oil. Once very hot, add the corn kernels in a single layer. Let them sit undisturbed for 2-3 minutes to achieve a deep 'tatemado' (charred) effect.
Toss the corn and continue charring for another 3-4 minutes until golden and blackened in spots. Add the minced garlic during the last minute of charring to avoid burning it.
In a large mixing bowl, whisk together the Mexican crema, mayonnaise, lime juice, and chile powder until smooth.
Add the cooled quinoa, charred corn, crumbled Cotija, and chopped cilantro (or epazote) to the bowl. Fold gently to combine.
Taste and adjust seasoning with more salt or lime juice if needed. Serve 'tibio' (lukewarm) or chilled, garnished with an extra dusting of chile powder.