Steps to Make Mexican Street Corn Esquites

Esquites (Mexican Elotes Salad)

As a side or a scrumptious dip!

Recipe Summary Esquites (Mexican Elotes Salad)

Elote, made from grilled corn on the cob and slathered in deliciousness, is a popular street food that shows up at the local fair every year. Esquites are an off-the-cob version that makes a refreshing salad on a hot summer day. Top with more Cotija cheese and a dusting of Tajin®.

Ingredients | Mexican Street Corn Esquites

1 tablespoon olive oil

4 ears corn, kernels cut from cob

salt and ground black pepper to taste

1 small shallot, minced

1 tablespoon mayonnaise, or more to taste

1 teaspoon chile-lime seasoning (such as Tajin®), or more to taste

1 jalapeno pepper, seeded and minced

½ cup fresh cilantro, chopped

2 ounces Cotija cheese, crumbled

1 lime, cut into wedges

Directions

Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.

Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.

Info | Mexican Street Corn Esquites

prep: 25 mins cook: 5 mins total: 30 mins Servings: 4 Yield: 4 ears of corn

TAG : Esquites (Mexican Elotes Salad)

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