Corn Esquites with Sunflower Salsa Macha

When traveling through Mexico, one of the street foods that consistently stood out was esquites—a vibrant snack that captures the magic of Mexican street food culture in a single cup. Imagine the flavor of elote (Mexican street corn on the cob) but transformed into a portable, spoonable form. Esquites combine crunchy corn kernels with creamy, tangy, spicy, and savory toppings, making every bite full of flavor and texture. This beloved dish is not only delicious but also deeply tied to Mexico’s culinary traditions.

Traditionally, street vendors prepare esquites by simmering fresh corn kernels in beef tallow, lard, butter, or even chicken stock, infusing the corn with rich flavor. Once hot and tender, the corn is scooped into cups and topped with a medley of garnishes: fresh lime juice, creamy mayonnaise or crema, crumbled Cotija cheese, a sprinkle of Tajín, and sometimes a drizzle of hot sauce. The result is a snack that perfectly balances sweet, spicy, tangy, and savory elements—a true reflection of Mexican street food’s vibrancy.

Esquites vary from region to region. Some versions use roasted corn for a smoky depth, while others incorporate garlic, herbs, or extra butter. Regardless of the variation, this dish is a favorite at festivals, late-night gatherings, and street food stalls across the country. The beauty of esquites lies in their customizability—everyone can adjust the toppings to suit their taste. Whether you like yours extra cheesy, spicier, or loaded with crema, esquites always deliver comfort in a cup.

Beyond its irresistible flavor, esquites carry cultural weight because they celebrate maíz (corn)—the foundation of Mexican cuisine for thousands of years. Dating back to the Maya and Aztec civilizations, corn was not just food but a sacred symbol

woven into mythology, ritual, and daily life. Its versatility made it the backbone of the Mesoamerican diet, transforming into tortillas, tamales, atole, and more. Today, when you enjoy a cup of esquites, you’re not just savoring a street snack—you’re participating in a culinary tradition that connects modern Mexico to its indigenous roots.

A final twist that elevates esquites to another level is the addition of salsa macha. This rich, smoky, nutty chili oil originated in Veracruz and Oaxaca and is unlike most fresh salsas. Made by slowly frying dried chilies (like árbol, guajillo, or ancho) with garlic, seeds, and nuts in oil before blending, salsa macha delivers a crunchy, spicy punch with notes of nuttiness and subtle sweetness. Its texture and bold flavor make it a perfect finishing touch for esquites, balancing the creamy cheese and tangy lime with a kick of heat.

The best part? Salsa macha is versatile. Beyond esquites, you can drizzle it over tacos, grilled meats, roasted vegetables, or even pizza and pasta. Stir it into soups for depth, use it as a marinade, or whisk it into dressings for a spicy salad. But perhaps the simplest—and most satisfying—use is spooning it over warm, buttered corn.

If you’re looking for a new recipe to try at home, make a batch of esquites topped with salsa macha. It’s a dish that’s easy, customizable, and bursting with flavor. Once you taste it, you’ll understand why this street food classic has won hearts across Mexico—and why salsa macha is about to become your new favorite condiment. What are you going to top it with?

Corn Esquites with Sunflower Salsa Macha

Inspired by street carts in Puebla, this buttery and spicy corn dish makes an amazing appetizer, snack, or side dish. The smoky and fiery salsa macha is the key topping and is incredible on tacos, eggs, and more!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 20 minutes

Cook Time: 15 minutes

Servings: 4-6

Ingredients:

• 20 each dried arbol chiles, stemmed, and seeds removed

• 1 cup vegetable oil, divided

• 10 garlic cloves, peeled and smashed

• ½ cup sunflower seeds

• 1 tablespoon sesame seeds

• 1 tablespoon white vinegar

• 1 tablespoon kosher salt

• 10 tablespoons of unsalted butter (1-¼ stick)

• 10 ears of corn, shucked, kernels sliced off the cob

• Salt, to taste

• Mayonnaise, for serving

• Crumbled cojita cheese, for serving

• Sliced limes, for garnish

Directions:

1. PREP PEPPERS. Carefully remove the stems and seeds from the arbol chiles. Gently roll them to ensure most of the seeds are removed. Use your Forge To Table 6” Utility Knife to crush the garlic cloves flat, discarding the paper. Set aside. 

2. GARLIC. In a medium saucepan over medium heat, add ½ cup of the vegetable oil. Once the oil starts to shimmer, carefully add the smashed garlic cloves. Cook, stirring often, until the garlic starts to brown and soften, about 3 to 5 minutes. Transfer to a heatproof bowl and set aside. 

3. CHILIS. In the same saucepan, over medium heat, add the remaining ½ cup vegetable oil and the chiles. Cook, stirring often, until chiles darken and become fragrant, about 2 minutes. Do not overcook the chiles. Add the chilies and oil to the heatproof bowl. 

4. TOAST. To the now-empty skillet, add the sunflower seeds and sesame seeds. Toast until fragrant, about 2 minutes. Add to the heatproof bowl. Let the chili and sunflower seed mixture cool until just warm (to not melt the plastic blender bowl).

5. BLEND. Place the warm chili mixture in a blender bowl along with the white vinegar and salt. Puree on high speed until mostly smooth. Set aside.

6. BROWN BUTTER. Using your Forge To Table 6” Utility Knife, slice the corn kernels right off the cob. In a large skillet, heat the butter over medium heat until foaming, stirring constantly. The butter should start to darken and take on a nutty aroma, about 3-5 minutes total. Be careful not to burn the butter.

7. CORN. Add the corn kernels to the pan, and cook, stirring often, until the corn is lightly softened in the butter but still has some texture, about 3-4 minutes total. Remove from the heat and set aside. 

8. In a cup or serving platter, spread a smear of mayonnaise on the side. Place a portion of the buttery corn, top with crumbled cojita cheese, and a dollop of the sunflower salsa macha. Enjoy!

Chef’s Notes:

• Be sure to cool the salsa macha mixture before adding it to the blender not to melt the plastic. 

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