Mexican Street Corn Salad (Esquites)
Mexican Street Corn Salad is easy to make and is oh, so good!
- 2 tablespoons olive oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups kernels)*
- Kosher or sea salt
- 2 tablespoons REAL mayonnaise (not Miracle Whip)
- 2 to 3 ounces cotija cheese, crumbled
- 1/2 cup finely sliced scallion, green tops only, or finely diced red onion
- 1/2 cup finely chopped fresh cilantro leaves
- 1 jalapeño pepper, seeded, stemmed and finely chopped
- 2 medium garlic cloves, minced
- 1 tablespoon fresh lime juice
- Pinch of chili powder
- Heat oil in a large nonstick skillet or wok over high heat until
- Add corn kernels, season to taste with salt, toss once or twice, and
cook without moving until charred on one side, about 2 minutes. Continue
tossing and charring until well charred all over, about 10 minutes total.
Transfer to a large bowl.
- Mix together well the mayonnaise, cotija cheese, scallion or onion,
cilantro, jalapeño, garlic, lime juice and chili powder (if using). Toss
with the corn. Taste and adjust seasonings.
- Serve immediately.
* Best if made with fresh corn, but you can substitute two to three cans
whole kernel corn, drained well. Or you can use 1 (14 ounce) bag of frozen corn.
Fresh corn is more authentic.
From the kitchen of Linda Jolly.
From the Family Recipes Collection of Linda Jolly and Lisa Stephens.