Description
This Mexican Street Corn Salad, known as Esquites, is a vibrant and flavorful dish featuring charred corn mixed with creamy mayonnaise, tangy lime juice, and spicy jalapeños. Topped with crumbled feta or Cotija cheese, this salad is a perfect balance of sweet, savory, and spicy flavors.
Ingredients
Scale
Ingredients:
- 2 tablespoons vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 ounces feta or Cotija cheese, finely crumbled
- 1/2 cup finely sliced scallions, green parts only
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
- 2 tablespoons mayonnaise
- 1 tablespoon fresh lime juice from 1 lime
- Chile powder or hot chile flakes, to taste
Instructions
- Char the Corn: Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season with salt, and cook without moving until charred on one side, about 2 minutes. Repeat on the second side until charred all over, about 10 minutes.
- Prepare the Salad: Transfer the charred corn to a bowl. Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder. Toss to combine.
- Adjust Seasoning: Taste the salad and adjust seasoning with salt and more chile powder if needed.
- Serve: Serve the Mexican Street Corn Salad immediately.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Pan-frying
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 230
- Sugar: 5g
- Sodium: 350mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 20mg
Keywords: Mexican, Street Corn Salad, Esquites, Vegetarian, Salad Recipe
