Esquites (Mexican Corn Salad)
If you like Mexican corn on the cob, elote, then you are going to love esquites which is essentially elote but served in a bowl, only better! This year I have been enjoying using my cast iron skillet to 'roast' corn until the kernels char and caramelize which intensifies their sweetness making them even more irresistible! When I came across the idea of esquites where the corn is roasted in this way I immediately knew that it would be amazing! This salad has it all with the sweet caramelized corn, the salty cheese, the sour lime juice and the jalapeno heat and it is all held together with garlicky mayonnaise!
Update: If you like esquites, then you will love it with the addition of creamy avocado!
Esquites (Mexican 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.
(Adapted from Serious Eats)
Servings: makes 4 servings
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Printable Recipe
Ingredients
- 2 tablespoons butter
- 3 cups corn (about 4 ears), cut from the cob
- 1/2 jalapeno, seeded and finely diced
- 3 tablespoons mayonnaise
- 1 glove garlic, grated
- 2 green onions, sliced
- 1 handful cilantro, chopped
- 1 lime, juice
- 2 tablespoons cotija (or feta), crumbled
- chili powder to taste
Directions
- Melt the butter in a heavy skillet over medium-high heat.
- Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
- Add the jalapeno, saute for a minute and remove from heat.
- Mix everything and serve warm or at room temperature.
Similar Recipes:
Mexican Corn on the Cob (Elote)
Hot Cheesy Corn Dip
Fresh Pea Salad
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28 comments:
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Love the sound of this Kevin! I am always using my cast iron skillet and roasting corn in it sounds like a fabulous idea.
This looks so Yummy thanks.
I love mexican corn on the cob, so this corn salad sounds great!
This sounds delicious and will bring sunshine to my plate since it is so elusive in Scottish skies of late. Just to check,green onions are what we would call spring onions in the UK?
Karen Dodds: Yes green onions are the same as spring onions.
As much as I hate mayo most of the time, I love it on elote. This corn salad sounds so delicious!
I have to run to buy some mayo, be right back :)
This sounds amazing. I just bought corn last night... I might switch it up and make this instead of leavin it on the COB!
Would it lose too much without the jalapeno? I can do the chili powder but I don't do heat well overall so don't eat them. I love corn though so this looks great.
This looks amazing, Kevin!
Thanks for such a great recipe, Kevin! As soon as I saw it, I knew I had to make it...so glad that I did, it was amazing! We loved it...I added some red bell pepper along with the jalapeno, also added avocado at the end, as avocado makes everything better =) Thanks again!
I tend to make mine a little simpler (and often!)
I saute the cut-off kernels in a bit of corn oil till beginning to brown a bit, then add lime juice, cayenne powder, and sour cream near end to warm through. Finish with a bit of crumbled cotija cheese (I keep it in the freezer).
Just cannot get enough of that flavor combination!
I've heard esquites can be eaten cold but mine never makes it long enough to find out.
I love fresh summer corn and your recipe sounds so fresh and delicious! I could spend hours on your blog. Another fantastic recipe. Have a terrific week!
~Kim
Hiya fellow Torontonian! Jalapeno and cilantro together are match made in heaaven - thanks for the recipe!
I make something similar, but yours sounds way better! I just make corn on the cob (boiled)and cut off the kernels. Then I mix in mayo, chili powder, a dash of hot salt, mozerella cheese (or whatever is on hand)and heat it for a bit in the microwave to melt the cheese & bring the flavors together. I finish it with a squirt or two of lime juice and it is SO good. Ultimate comfort food!
Beth: Glad you enjoyed it! I was already thinking that avocados would be great in it and red peppers would also be good!
Sweet corn, cheese, lime juice, chili powder AND cilantro. Definitely a winner, Kevin!
Keep writing...
This picture alone is making my mouth water! Sweet corn is at its prime right now in Indiana, and I for one am trying to make use for it wherever I can. This goes to the top of the list!
I am definitely going to try that it seems delicious and right now in SC we do have a lot of corn.
I used frozen corn instead of fresh and sliced avocados over the top, my co-workers raved over it! I always love your recipes and how easy they are to replicate. Thanks again for helping me keep the hungry hordes happy, Steph.
we've had such a humid heatwave that sadly I haven't been baking at all.
I think you made a corn relish once didn't you?
The one from Trader Joe's is fairly decent too
I made this tonight and I really enjoyed it! My only suggestion would be to measure the corn by the cup, and not by the ear. I used 5 years, but they were kind of small, and I felt like there was a little too much lime and not quite enough corn. I love your recipes though! Keep them coming!
Kevin, your recipe isn't clear to me whether I should roast the corn - on the cob - in the skillet, or take the kernels off first?
I plan to make this salad for a potluck tomorrow night!
Oops, sorry, I didn't see that you take the corn off the cob!
Could I substitute Mexican crema for the mayo?
Brittany: Mexican crema would work as a substitute for the mayo.
This looks absolutely amazing!!! Trader Joes sells an already roasted frozen corn that tastes REALLY good... This looks like something I could make year round if I used the frozen. I will try it with fresh though while it's still in season.
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