Description
A vibrant and flavorful Mexican Street Corn Salad, also known as Esquites, featuring charred corn, creamy dressing, and fresh herbs.
Ingredients
Scale
- 2 tbsp vegetable oil
- 4 cups corn
- 1/2 tsp kosher salt, plus more to taste
- 2.5 oz cotija cheese, crumbled
- 1/2 cup scallions, thinly sliced
- 1/2 cup fresh cilantro, chopped
- 1 large jalapeño, seeded and finely minced
- 3 garlic cloves, minced
- 3 tbsp mayonnaise
- 1.5 tbsp fresh lime juice
- 1/2 tsp chili powder
- 1/4 tsp smoked paprika
- 1/8 tsp ground cumin
Instructions
- Prepare all your ingredients so you can work quickly once cooking begins.
- Heat the vegetable oil in a large skillet over high heat until it shimmers, then add the corn and kosher salt.
- Char the corn undisturbed for 2 minutes to develop a golden char.
- Stir and continue cooking for another 2 minutes, then stir occasionally for about 6 more minutes until the corn is deeply charred.
- Transfer the charred corn to a large serving bowl.
- Whisk together the mayonnaise, fresh lime juice, chili powder, smoked paprika, and ground cumin in a small bowl.
- Combine the spiced dressing with the charred corn, then add the cotija cheese, scallions, cilantro, jalapeño, and garlic.
- Fold everything together until the corn is evenly coated.
- Taste and adjust the seasoning with additional salt and chili powder as needed.
Notes
For best flavor, let the salad sit in the fridge for 30 minutes before serving to allow the flavors to meld. Adjust jalapeño to your spice preference.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Salad
- Method: None specified
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 3g
- Protein: 7g
- Cholesterol: 15mg