Mexican street corn salad - esquites

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Photo: chefdecuisine.com
Prep Time:
15 minutes
Cooking Time:
15 minutes
Servings:
4

All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it. Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce.

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  • main ingredients:
  • corn Pageturner Cookbook
  • coriander Pageturner Cookbook
  • mayonnaise Pageturner Cookbook
  • cheese Pageturner Cookbook
  • chilis Pageturner Cookbook
  • type of dish:
  • main Pageturner Cookbook
  • side-dish Pageturner Cookbook
  • type of recipe:
  • salad Pageturner Cookbook
  • Country cuisine:
  • Mexico Pageturner Cookbook
  • specific recipes:
  • quick-and-easy Pageturner Cookbook
  • season and occasion:
  • Summer Pageturner Cookbook
  • dietary considerations:
  • Healthy Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
  • main Pageturner Cookbook
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    Ingredients

    • 2 tablespoons (30ml) vegetable oil
      4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
      Kosher salt
      2 tablespoons (30ml) mayonnaise
      1 tablespoon (30ml) sour cream
      2 tablespoons (30ml) fresh lime juice
      2 ounces (60g) feta or Cotija cheese, finely crumbled
      1/2 cup finely sliced scallions, green parts only
      1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
      1 jalapeño or serrano pepper, seeded and stemmed, finely chopped
      1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)

      Chili powder or hot chili flakes, to taste

    Directions

    In a mixing bowl, whisk the mayonnaise, sour cream and lime juice.
    Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.k
    Add mayonnaise mixture, cheese, scallions, cilantro, jalapeño, garlic, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

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