Esquites - Mexican Street Corn Salad

Friday, February 21, 2014

The other night I was really in the mood for tacos but I couldn't think of a good side to go with them. I've gotten tired of just doing beans and rice or chips and salsa on the side and wanted something new and different. So after doing a little searching I found this recipe for Esquites or Mexican Street Corn Salad. I'm sure the best time to make this one would be in the summer when you can get fresh corn, but since I had a few cans of whole kernel corn and all the other ingredients on hand, I figured I'd give it a shot. The verdict? SO worth it. And it was super easy to throw together.

This recipe comes from Serious Eats and believe me you won't be disappointed.


Esquites (Mexican Street Corn Salad)

2 tablespoons vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons mayonnaise
2 ounces feta or cotija cheese, finely crumbled
1/2 cup finely sliced scallion greens
1/2 cup 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)
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

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, jalapeño, 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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