Esquites (Mexican Corn Salad)

Esquites (Mexican Corn Salad)

By | 2019-07-17T09:05:08-07:00 July 17th, 2019|0 Comments

Yields4 Servings

 2 tbsp canola or vegetable oil
 4 cups fresh or thawed frozen corn kernels (from about 5 medium ears)
 ½ tsp kosher salt
 1 clove garlic, minced
 ¼ cup coarsely chopped fresh cilantro
 1 small jalapeño pepper, seeded and finely chopped
 3 tbsp crumbled Cotija cheese, plus more for garnish
 2 tbsp mayonnaise or Mexican crema
 1 tbsp freshly squeezed lime juice
 1 ½ tsp chili powder

1

Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Remove from the heat and let the corn cool for a few minutes.
Transfer the corn to a large bowl. Add the cilantro, jalapeño, Cotija, mayonnaise, lime juice, and chili powder, and stir to combine. Top with more Cotija and serve warm or at room temperature.

Recipe Notes
2

Make ahead: The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe author or source
3

https://www.thekitchn.com/easy-potluck-recipe-esquites-mexican-corn-salad-191567

Ingredients

 2 tbsp canola or vegetable oil
 4 cups fresh or thawed frozen corn kernels (from about 5 medium ears)
 ½ tsp kosher salt
 1 clove garlic, minced
 ¼ cup coarsely chopped fresh cilantro
 1 small jalapeño pepper, seeded and finely chopped
 3 tbsp crumbled Cotija cheese, plus more for garnish
 2 tbsp mayonnaise or Mexican crema
 1 tbsp freshly squeezed lime juice
 1 ½ tsp chili powder

Directions

1

Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Remove from the heat and let the corn cool for a few minutes.
Transfer the corn to a large bowl. Add the cilantro, jalapeño, Cotija, mayonnaise, lime juice, and chili powder, and stir to combine. Top with more Cotija and serve warm or at room temperature.

Recipe Notes
2

Make ahead: The corn can be cooked up to a day in advance and stored in an airtight container in the refrigerator. Bring to room temperature for about 15 minutes before assembling the salad.

Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Recipe author or source
3

https://www.thekitchn.com/easy-potluck-recipe-esquites-mexican-corn-salad-191567

Esquites (Mexican Corn Salad)