Andy Montoya
Esquites is a Mexican street food made with corn, mayonnaise, lime juice, cheese, and other ingredients. It is a deconstructed version of elotes, which is corn on the cob slathered with mayonnaise and sprinkled with cheese. While elotes is made with corn on the cob, esquites uses corn kernels cut off the cob, making it less messy and easier to eat. The type of cheese used for esquites is typically Cotija, a crumbly, salty cheese made with cow's milk and aged for about 100 days. However, other types of cheese such as queso fresco, feta, or Parmesan can also be used.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cotija, Cotjia, Queso Fresco, Feta, Parmesan, or Romano |
| Texture | Crumbly and salty |
| Taste | Creamy, salty, tangy |
| Ingredients | Cow's milk, aged for about 100 days |
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What You'll Learn
Cotija cheese is a crumbly, salty garnish
When used in dishes such as esquites, Cotija cheese adds a salty, milky accent that complements the other ingredients. The cheese is typically crumbled or grated and sprinkled on top of the dish, providing a contrast in texture and flavour.
In terms of flavour, Cotija cheese is known for its salty and tangy taste, with a hint of creaminess. This makes it a perfect pairing for sweet and spicy dishes like esquites, where it can balance out the other ingredients. The cheese is also slightly drier than other cheeses, which makes it ideal for sprinkling on top of dishes without making them soggy.
While Cotija cheese is traditional in esquites, other cheeses can be used as substitutes. These include queso fresco, feta, Parmesan, or Romano cheese. However, each of these cheeses may have a slightly different flavour or texture than Cotija, so the overall taste of the dish may be altered.
In addition to its use in Mexican cuisine, Cotija cheese can also be used in other types of dishes. For example, it can be sprinkled on top of pasta, vegetables, or meats to add a salty, tangy flavour. It can also be used in place of other cheeses in recipes that call for a crumbly or dry cheese, such as in salads or on top of pizzas.
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Queso fresco is moister, creamier, and less salty
Mexican street corn salad, or esquites, is traditionally made with cotija cheese. Cotija is a crumbly, creamy, and salty cow's milk cheese. It is aged for about 100 days and is commonly used to garnish snacks, tostadas, beans, and tacos.
However, some recipes suggest using queso fresco instead of cotija. Queso fresco is a moister, creamier, and less salty cheese. It is a great substitute for those who find cotija too salty or crumbly. In addition, queso fresco is grated or crumbled and can be used in the same way as cotija in the esquites recipe.
Queso fresco is a versatile cheese that can be used in a variety of dishes. It is a popular ingredient in Mexican cuisine and is often used in place of cotija or other salty cheeses. In addition to its moisture and creaminess, queso fresco has a mild flavour that pairs well with other ingredients.
When choosing between cotija and queso fresco for esquites, it is important to consider the desired texture and flavour profile. Cotija will provide a saltier, crumbly texture, while queso fresco will add moisture and creaminess to the dish. Ultimately, both cheeses can be used successfully in the recipe, and it comes down to personal preference.
Some people may prefer the traditional flavour and texture that cotija adds to esquites. On the other hand, those looking for a milder, less salty, and creamier option may prefer queso fresco. Both cheeses have their unique characteristics and can enhance the dish in different ways.
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Feta or Parmesan are good alternatives
Esquites, a Mexican street corn salad, is traditionally made with corn, mayonnaise, lime juice, and cotija cheese. Cotija cheese is a type of cheese from the town of Cotija in Michoacan, made with cow's milk and aged for about 100 days. It is slightly salty and crumbly, making it a great topping for snacks and salads.
If you don't have cotija cheese, feta or Parmesan are good alternatives. Feta is a Greek brined curd cheese with a salty and tangy taste. It has a similar texture and flavour profile to cotija, making it an excellent substitute. Parmesan, on the other hand, is a hard Italian cheese with a strong, savoury flavour. It is often used as a topping for pasta dishes, but its salty and nutty taste also pairs well with corn.
When using feta instead of cotija, make sure to crumble it finely so that it resembles the texture of cotija. You can also use vegan Parmesan as a dairy-free alternative, adding a sprinkle to the esquites. However, it is recommended to use less than the amount of cotija in the recipe, as Parmesan is saltier.
In addition to the cheese, you can add other ingredients such as jalapeños, garlic, butter, and cilantro to your esquites. This dish is a great appetizer, snack, or party dish, and it can be easily made at home.
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Grated or crumbled cheese can be used
Grated or crumbled cheese is used in esquites, a Mexican street food made with corn, mayonnaise, lime juice, chilli powder, and other ingredients. The cheese is usually cotija, a crumbly, salty cow's milk cheese from the town of Cotija in Michoacan. It is made with cow's milk and aged for about 100 days. Cotija cheese is commonly used to garnish snacks, tostadas, beans, tacos, and even salads.
If cotija cheese is not available, there are several alternatives that can be grated or crumbled and used instead. These include queso fresco, feta, Parmesan, or Romano cheese. Queso fresco is a moister and creamier option that is less salty than cotija. Feta is also a crumbly, salty cheese that can be used in place of cotija. Parmesan and Romano cheeses are harder, grated cheeses that can add a similar salty flavour to the dish.
When preparing the esquites, the corn kernels are typically cooked in butter, garlic, and jalapeño for extra flavour. The cooked corn is then mixed with mayonnaise, lime juice, chilli powder, and the grated or crumbled cheese. The dish is often served in small cups, making it an easy-to-eat snack or appetizer.
The use of grated or crumbled cheese in esquites adds a salty, creamy, and tangy flavour to the dish. The texture of the cheese also provides a nice contrast to the other ingredients, making the dish a tasty and popular Mexican treat.
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Cotija is made with cow's milk and aged 100 days
Cotija cheese is a key ingredient in esquites, a Mexican street food made with corn, mayonnaise, lime juice, and other delicious ingredients. It is a crumbly, creamy, and salty cow's milk cheese that adds a salty, milky flavour to the dish.
Cotija cheese is made with cow's milk and aged for about 100 days. It is a popular Mexican cheese named after the town of Cotija in Michoacan. The cheese is slightly salty and commonly used as a garnish on snacks, tostadas, beans, tacos, and even salads. Its crumbly texture and salty taste make it a perfect topping for dishes like esquites.
Esquites is a deconstructed version of elotes, which is corn on the cob slathered with mayonnaise and sprinkled with cotija cheese, chilli powder, and lime. By cutting the corn off the cob, esquites offers a less messy way to enjoy the same flavours as elotes. It is often served in small cups by street vendors, making it an easy-to-eat snack or appetizer.
While cotija cheese is traditional in esquites, other cheeses can be used as substitutes. These include queso fresco, feta, Parmesan, or Romano cheese. However, cotija cheese is the preferred choice for its unique flavour and texture, adding a salty and creamy element to the dish.
The process of making esquites is straightforward. Fresh corn kernels are cooked in butter, garlic, and sometimes jalapeños for added flavour. Mayonnaise, cotija cheese, cilantro, lime juice, and chilli powder are then mixed in. The dish is typically served immediately, and individuals can adjust the seasoning to their taste.
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Frequently asked questions
Cotija cheese is the most commonly used cheese for esquites. It is crumbly, salty, and made with cow's milk.
Yes, you can use queso fresco, feta, Parmesan, or Romano cheese as alternatives.
Cotija cheese is saltier and more crumbly than queso fresco, which is moister and creamier.
Esquites is made with corn, mayonnaise, lime juice, butter, garlic, jalapeño, and chili powder.
Yes, Cotija cheese is made with cow's milk and is suitable for vegetarians.
