Patrick Oconnell
Esquites, a Mexican street food, is a salad made with corn kernels, mayonnaise, lime juice, and cheese. The type of cheese used in esquites is typically cotija, a salty, crumbly Mexican cheese. However, some people may find cotija too salty or be unable to find it at their local grocery store. In these cases, feta, Parmesan, or Monterey Jack are popular substitutes. For a more authentic Mexican flavor, some people use queso fresco, a creamy and moist cheese.
| Characteristics | Values |
|---|---|
| Cheese type | Cotija, Feta, Parmesan, Queso Fresco, Monterey Jack |
| Cheese texture | Crumbly, creamy, moist, salty |
| Cheese alternatives | Feta, Parmesan, Queso Fresco |
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What You'll Learn
Cotija cheese is the traditional choice
Cotija cheese is commonly used in Mexican cuisine and can be found at well-stocked grocery stores or Mexican grocers. If you cannot find Cotija cheese, feta or Parmesan cheese are good substitutes, as they have similar salty and crumbly textures. However, some people may find Cotija a little too salty, in which case queso fresco is a good alternative as it is moister, creamier, and less salty.
When making esquites, the corn kernels are typically cooked in butter, garlic, and jalapeños for extra flavor. The cooked corn is then mixed with mayonnaise, lime juice, salt, and chili powder. Finally, the dish is topped with Cotija cheese and served in individual cups or a large serving dish.
The beauty of esquites is that you can customize it to your taste preferences. You can adjust the amount of chili powder or add other ingredients like black beans, chopped red bell pepper, avocado, or grilled chicken.
So, while there are many cheese options to choose from, Cotija cheese is the traditional choice for esquites, adding a distinct salty and creamy element to this popular Mexican street food.
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Feta is a good substitute
Esquites is a Mexican corn salad, a deconstructed version of elotes, or Mexican street corn. It is made with corn kernels, mayonnaise, lime juice, and spices, and is usually served in a cup. The dish is a popular snack, often sold by street vendors, and is known for its unique combination of sweet, tangy, and spicy flavours.
The traditional cheese used in esquites is Cotija, a salty, crumbly, aged Mexican cheese. Cotija brings a salty, milky flavour to the dish. However, Cotija cheese is not always easy to find, and some people may find it too salty. It can also be a little expensive, and some cooks have noted that they seldom find additional uses for it before it expires.
In addition to feta, Parmesan or Monterey Jack are also suitable substitutes for Cotija in esquites.
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Parmesan also works
While Cotija cheese is the most popular choice for topping off a serving of esquites, Parmesan also works. Esquites, a Mexican street food, is made by mixing corn kernels with mayonnaise, butter, lime juice, salt, chilli powder, and cheese. The corn can be grilled on the cob first, but it's more common to slice the kernels off the cob and cook them in a skillet, giving them a nice char without using a grill.
Cotija cheese is a crumbly, creamy, and salty cow's milk cheese. It is an aged Mexican cheese, bringing salty, milky accents to the salad. However, some people find it a little too salty, and it can be hard to find additional uses for it before it expires. If you can't find Cotija cheese, feta or Parmesan are good substitutes.
One person who tried making esquites with Parmesan reported that it "worked so well". Parmesan is a hard cheese made from cow's milk and aged for several months, during which time it develops a complex flavour profile. It is often used as a topping for pasta dishes, but its savoury, nutty flavour can enhance many other dishes as well, including esquites.
If you want to use Parmesan for your esquites, you can prepare the dish in the same way as you would with Cotija cheese. Start by cooking the corn kernels in butter, garlic, and diced jalapeños for extra flavour. Then, transfer the corn to a mixing bowl and add mayonnaise, lime juice, salt, and chilli powder. Finally, sprinkle with cheese and serve.
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Queso fresco is a moister, less salty option
Cotija cheese is the most popular choice of cheese for Esquites, a Mexican street corn salad. It is a crumbly, creamy, and salty cow's milk cheese that brings salty, milky accents to the salad. However, some people may find Cotija a little too salty. If you want to use a less salty option, you can choose to use Queso Fresco instead.
Queso Fresco is a Mexican-style cheese that is moister, creamier, and less salty than Cotija. It is a great substitute for Cotija in Esquites because it has a similar texture but a milder flavour. This allows the other ingredients in the dish, such as lime and cilantro, to shine through.
When making Esquites with Queso Fresco, you can follow a similar process as you would with Cotija. Start by grilling the corn on the cob, then slice the kernels off and add them to a mixing bowl. Add the mayonnaise, butter, lime juice, garlic, jalapeños, and other desired mix-ins. Finally, sprinkle with Queso Fresco and chilli powder to taste.
Using Queso Fresco in your Esquites can give the dish a fresher, less salty taste while still providing the creaminess and texture of a traditional Mexican cheese. It is a great option for those who want to reduce their sodium intake or prefer a milder flavour profile.
In addition to Queso Fresco, other cheese alternatives to Cotija include feta or Parmesan, depending on your preference and what is available to you.
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Monterey Jack is a tasty alternative
Cotija cheese is the traditional choice for topping esquites, a Mexican street corn salad. It is a crumbly, salty cow's milk cheese that adds salty, milky accents to the dish. However, some people find it too salty and are put off by its strong flavour. If you don't have Cotija cheese to hand, feta or Parmesan are good alternatives.
Monterey Jack is a good option if you are looking for a cheese with a more subtle flavour that won't overpower the other ingredients in esquites. It is also a more commonly available cheese in supermarkets, so it may be easier to source.
In addition, Monterey Jack is a versatile cheese that can be used in a variety of dishes, so you are more likely to use it all up before it expires, unlike Cotija, which some people find they seldom use again after buying for a specific recipe. This makes Monterey Jack a more economical choice, reducing the chance of food waste.
If you want to use Monterey Jack in your esquites, simply substitute it in the same quantity as you would use Cotija. It will melt beautifully into the creamy sauce and complement the other flavours in the dish, such as the sweetness of the corn, the tang of the lime, and the spice of the chilli.
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Frequently asked questions
The best cheese for esquites is cotija, a crumbly, creamy and salty cow's milk cheese.
You can find cotija cheese at well-stocked grocery stores or Mexican grocers.
Yes, if you can't find cotija cheese, feta, Parmesan, or queso fresco are good alternatives.
Cotija cheese is the best option for esquites because it brings salty, milky accents to the salad and is traditionally used in Mexican cuisine.
