Esquites (Mexican Street Corn Salad)

Time: 15 minutes

Servings: 4

Ingredients

  • 3 ears of fresh corn, kernels removed (or if not in season, 1 cup frozen fire roasted corn)
  • 2 oz Cotija cheese (or feta), crumbled
  • 1/2 cup scallions, green parts only, finely sliced
  • 1/2 cup cilantro, finely chopped
  • 1 jalapeño pepper, finely chopped
  • 2 garlic cloves, pressed
  • 2 tbsp mayonnaise
  • 1 lime, juiced and zested

Instructions

Fresh corn:

  1. Prep all the salad ingredients, except the corn, in a large bowl.
  2. 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.
  3. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer.
  4. Continue tossing and charring until corn is well charred all over, about 10 minutes total.
  5. Add the corn to the bowl of other ingredients and toss to combine.
  6. Season with salt and pepper to taste. Keep chilled in the fridge until ready to serve.

Frozen corn:

  1. Prep all the salad ingredients, except the corn, in a large bowl.
  2. Heat oil in medium skillet over medium high heat. Saute until warmed through, about 3-5 depending on how defrosted the corn is.
  3. Add the corn to the bowl of other ingredients and toss to combine.
  4. Season with salt and pepper to taste. Keep chilled in the fridge until ready to serve.

Adapted from: Mexican Street Corn Salad (Esquites) Recipe