Esquites Recipe (Mexican Street Corn Salad)
Esquites is a delicious Mexican street corn salad with lots of roasted corn, jalapeno, and herbs in a tangy, creamy dressing, like elote in salad form.
Servings: 6
Calories: 164kcal
Ingredients
- 4 ears of corn enough for about 6 cups of corn
- 1 tablespoon vegetable oil
- 1-2 jalapeno peppers finely chopped (cored for less spicy)
- 2 cloves garlic minced
- 1/2 cup fresh chopped cilantro chopped
- 1/4 cup fresh chopped scallions
- ¼ cup mayonnaise (or use a mix of mayo and Mexican crema or sour cream for a lighter version)
- 1 tablespoon fresh lime juice (juice from 1 small lime)
- 1 teaspoon cumin
- 1/2 teaspoon red pepper flakes (or to taste - or use hot sauce!)
- 3 tablespoons crumbled cotija cheese (or use queso fresco)
- Salt to taste about ½ teaspoon
Instructions
- Cut the corn from the cobs. Heat the vegetable oil in a large pan and cook the corn for 8-9 minutes, stirring, or until the corn browns and chars. Alternatively, you can grill the corn to get the char, then cool and slice off the corn kernels.
- Next, add the charred corn to a large mixing bowl and stir in the remaining ingredients.
- Mix everything together until the corn is nice and creamy and the ingredients are uniformly mixed.
- Top with a bit of extra crumbly cheese and fresh cilantro.
Nutrition
Calories: 164kcal | Carbohydrates: 13g | Protein: 4g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 11mg | Sodium: 170mg | Potassium: 210mg | Fiber: 2g | Sugar: 4g | Vitamin A: 366IU | Vitamin C: 9mg | Calcium: 54mg | Iron: 1mg