Esquites (Mexican Street Corn Salad)

"A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl. From J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats."
 
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Ready In:
15mins
Ingredients:
11
Serves:
4
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ingredients

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directions

  • Heat oil in a large non-stick 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. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
  • Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

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Reviews

  1. So easy and good! I make with Trader Joe's frozen roasted corn. Tonight I added a chopped tomato and it was great. I'll make this again and again.
     
  2. Unbelievably delicious. Made the recipe exactly as it’s written. Served it at a July 4th cookout. Every single person took a bite, said “this is amazing” and finished their serving—and all went back for seconds. Charring the corn takes it to a new level of flavor. Fabulous!! Thanks!!!
     
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RECIPE SUBMITTED BY

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
 
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