Esquites Mexican Street Corn Salad Food

MEXICAN STREET CORN SALAD (ESQUITES) RECIPE

Mexican Street Corn Salad (Esquites) Recipe image

This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.

Provided by J. Kenji López-Alt

Categories Side Dish Appetizers and Hors d'Oeuvres Quick and Easy Sides

Time 20m

Yield 4

Number Of Ingredients 11

Ingredients

2 tablespoons (30ml) vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 ounces (60g) feta or Cotija cheese, finely crumbled
1/2 cup finely sliced scallions, green parts only
1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
1 jalapeño pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
2 tablespoons (30ml) mayonnaise
1 tablespoon (15ml) fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

Steps:

Heat oil in a large nonstick 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 corn is well charred all over, about 10 minutes total. Transfer to a large bowl.
Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

Nutrition Facts : Calories 276 kcal, Carbohydrate 26 g, Cholesterol 17 mg, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, Sodium 361 mg, Sugar 6 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g

ESQUITES (MEXICAN STREET CORN SALAD)

Esquites (Mexican Street Corn Salad) image

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.

Provided by gailanng

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons canola oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
kosher salt
2 tablespoons mayonnaise
2 ounces Cotija cheese or 2 ounces feta cheese, finely crumbled
1/2 cup finely sliced green onion
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeno pepper, seeded and stemmed, finely chopped
1 -2 medium garlic clove, minced
1 tablespoon fresh lime juice
chili powder or hot chili flakes, to taste

Steps:

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.

Nutrition Facts : Calories 228.4, Fat 14.8, SaturatedFat 3.8, Cholesterol 16.8, Sodium 229.6, Carbohydrate 21.3, Fiber 2.9, Sugar 4.5, Protein 6.4

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