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–+ servings
Mexican Street Corn Salad (Esquites)

Mexican Street Corn Salad (Esquites)

A vibrant Mexican Street Corn Salad (Esquites) featuring charred corn, cotija cheese, and fresh herbs.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 20 minutes
Course Side
Cuisine Mexican
Servings 4 servings

Equipment

  • large nonstick skillet
  • microplane grater

Ingredients
  

  • 2 tablespoons vegetable oil
  • 4 ears fresh corn shucked, kernels removed
  • Kosher salt to taste
  • 2 ounces feta or Cotija cheese finely crumbled
  • ½ cup finely sliced scallions green parts only
  • ½ cup fresh cilantro leaves finely chopped
  • 1 jalapeño pepper seeded and stemmed, finely chopped
  • 1 to 2 cloves garlic pressed or minced
  • 2 tablespoons mayonnaise
  • 1 tablespoon fresh lime juice from 1 lime
  • Chilean powder or hot chile flakes to taste

Instructions
 

  • 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.
  • 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.

Nutrition

Serving: 1cup
Keyword corn salad, Esquites, gluten free, Mexican Street Corn Salad, quick side, Vegetarian
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