Recipes|Featured Main
Esquites (Mexican Street Corn Salad)
Difficulty Level: Easy
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Prep Time:20 Minutes
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Cook Time:PT30M10 Minutes
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Yield:4 Servings
Ingredients
- 4 ears of corn, husks removed
- Oil
- Salt
- ½ red onion, diced
- ¼ cup chopped cilantro
- 1 jalapeno, minced
- 1 cup halved cherry or grape tomatoes (optional)
- ½ avocado, diced (optional)
- ¼ cup grated cotija (plus more for garnish)
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 lime, juiced
- Chili powder or Tajin
- 4 ears of corn, husks removed
- Oil
- Salt
- 0.5 red onion, diced
- 59.15ml chopped cilantro
- 1 jalapeno, minced
- 236.59ml halved cherry or grape tomatoes (optional)
- 0.5 avocado, diced (optional)
- 59.15ml grated cotija (plus more for garnish)
- 25.56g mayonnaise
- 25.56g sour cream
- 1 lime, juiced
- Chili powder or Tajin
A street food classic layered with extra flavor and yummy textures of red onion, cherry tomato and avocado. Add as many jalapeños as your taste buds can handle.
Preparation
STEP 1
Preheat grill to medium-high heat.
STEP 2
Season cleaned corn cobs with oil and salt. Grill, turning frequently, until the kernels have been nicely charred.
STEP 3
Remove kernels from the cob into a large bowl.
STEP 4
Add red onion, cilantro, jalapeno, cherry tomatoes, avocado, grated cotija, mayonnaise, sour cream, and lime juice. Toss to evenly coat and mix. Season with salt if needed.
STEP 5
Top the salad with extra cotija cheese and chili powder to garnish. Serve immediately, best eaten at room temperature.
Options
For extra depth of flavor grill the onions and jalapeno before chopping.
Corn kernels can also be removed from the cob and cooked in a pan on the stove. In this version frozen corn also works.
If cotija cheese is unavailable to you feta is the best substitute.