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Mexican Street Corn Salad (Esquites)
This esquites recipe offers 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.
Ingredients
- 2 tablespoonsvegetable oil
- 4 earsfresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- kosher salt
- 2 ouncesfeta or cotija cheese, finely crumbled
- ½ cupfinely sliced scallions, green parts only
- ½ cupfresh cilantro leaves, finely chopped
- 1jalapeño pepper, seeded and stemmed, finely chopped
- 1 mediumcloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
- 2 tablespoonsmayonnaise
- 1 tablespoonfresh juice from 1 lime
- chili powder or hot chili flakes, to taste
Directions
- 1
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.
- 2
Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.