Corn is one of the most important staple crops in the world, a massive industry fueling everything from dinner to biofuel. But while the United States produces more corn than any other country in the world, its not the country that eats the most. That would be Mexico, where corn is believed to have first been domesticated. And although the vegetable is an integral part of Mexican cuisine in general, theres one corn-based dish that is so iconic its become a force to be reckoned with globally, too: Mexican street corn, also known as elote (which means “corn on the cob” in Spanish).
But elote isnt the only delivery vehicle for street-based corn; theres another very similar dish with a similar-sounding name. Esquites, sometimes referred to as Mexican street corn salad, is a lot like elote in most ways. There are a few potential differences in how they can be prepared, but perhaps the most significant distinction is how theyre served. While elote is a handheld food, esquites feature the kernels and are eaten with a spoon or fork. These serving methods also affect what kinds of seasonings can be added to each dish.
Elote and esquites are similar yet unique
Elote (traditionally made with white corn rather than the yellow corn more familiar to those farther north in the Americas) is typically cooked over an open flame, most commonly grilled but sometimes boiled. Another essential for the dish is the toppings — though which toppings depends on where youre getting it (not to mention your own personal preference). Much like how hot dogs can be adorned with any number of extras, elote is a highly customizable street food that typically involves toppings such as lime juice, chile powder, mayonnaise or crema, cheeses like queso fresco and cotija, cilantro, and more. Its then served directly on the cob (and often skewered with a stick for easy handling).
Esquites, by contrast, is served in a cup. Flavor-wise, the two can be very similar, but esquites allow for a bit more experimentation since theres no cob to contend with. While the corn can simply be grilled or boiled and then cut from the cob, some versions opt for simmering the kernels in a pot with flavorful additions like jalapeño and epazote, a leafy, licorice-like plant native to Mexico that chef Pati Jinich calls, “one of the most unique-tasting herbs ever” due to its “very deep and intense,” almost medicinal flavor. While esquites and elote are often topped similarly, the former is sometimes found garnished with ingredients elote could never support, such as shrimp, bone marrow, and chicken feet.
Elote is one of the most popular and recognizable Mexican dishes out there — its a decadent and delicious indulgence for anyone who loves corn or street food. If youre unfamiliar, elote consists of corn on the cob with toppings like mayonnaise, lime juice, queso fresco, chile powder, and a variety of other spices. In Mexico, elote is usually made with white corn instead of the yellow sweet corn typically found in the United States.
Much to the delight of corn lovers everywhere, elote and esquites are both quite simple to make. You can use our recipe for grilled Mexican street corn as a guide. In this recipe, you actually broil the corn instead of grilling, which makes for a simpler experience. While the corn is broiling, youll mix together the crema (including the mayo and spices) to go atop the freshly charred corn. Then, all thats left to do is assemble your elote. You can place a generous amount of crema on top, or you can dip the corn right into the mixture, whatever you prefer.
Making esquites is a similar process: Start by roasting the corn (either on the grill or by broiling). Next, chop up any other ingredients you want to add. Our recipe includes peppers and red onion, but you can also keep things simpler and stick closer to classic elote with just the corn and the traditional toppings. Finish up your esquites by adding the dressing, which is made from mayo, lime juice, and spices.
The two dishes taste nearly identical, so it all comes down to how you prefer to eat your corn. If youre looking for less mess, go with esquites. If you prefer to eat with your hands or want the satisfying pop of biting kernels right off the cob, opt for elote.
Similar to elote is another Mexican corn dish: esquites. Just like elote, esquites also utilizes a plethora of toppings — often the exact same toppings. So, whats the difference between the two dishes? Well, it all comes down to the corn: elote is corn on the cob, while esquites is served in a bowl or cup. Esquites can also sometimes include additional ingredients that turn the dish into more of a salad instead of remaining 100% corn-focused.
Elotes & Esquites: next level Mexican street corn variations
What is the difference between elote and esquites?
Both dishes highlight the deliciousness of fresh corn. While elote is a corn on the cob smothered in a creamy sauce, esquites is a flavorful corn salad, often served in a cup. 3. How do I grill the corn instead of boiling? For those who prefer a charred flavor, simply place the corn on an outdoor grill over medium-high heat.
What is elote made of?
If you’re unfamiliar, elote consists of corn on the cob with toppings like mayonnaise, lime juice, queso fresco, chile powder, and a variety of other spices. In Mexico, elote is usually made with white corn instead of the yellow sweet corn typically found in the United States. Similar to elote is another Mexican corn dish: esquites.
Where does Esquite come from?
The word Esquite comes from the Nahuatl word “ Ízquitl” (toasted corn grain on a hot comal). Nowadays are found all over the country and sold by street vendors. The array of toppings depends on the city and taste, from the traditional like mayo, lime, and chili powder to Cheetos and chicken feet. What’s the difference between Elote and esquite?
What does elote taste like?
Elote (eh-LOH-teh), also known as Mexican street corn, is salty, sweet, crunchy, and creamy in every bite. It hits all the right flavor notes, especially hot off the grill in the summer months when fresh corn is at its peak and abundantly available at every market. It’s a popular street food in Mexico and can be served as a snack or side dish .