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Esquites - Mexican Street Corn Salad

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Side Dish, Salad – Mexican
By Kelly Djalali – Serves: 2-4
Prep Time: 15 Minutes – Cooking Time: 6-9 Minutes – Total Time: ~25 Minutes

Esquites takes Mexican street corn flavors and tosses them in a bowl, with charred corn kernels. Easier to eat and tote along to your next potluck!

Ingredients

  • 4 cups Fresh Corn, about 5 ears
  • 2 tbsp. Vegetable Oil
  • Kosher Salt and Cracked Black Pepper
  • 2 tbsp. Mayonnaise
  • 1 tbsp. Crema Mexicana
  • 1 tbsp. Sour Cream
  • 2 tbsp. Fresh Lime Juice
  • 3-4 Scallions, green parts only, sliced
  • 3-4 Cloves Garlic, minced or pressed
  • 1/2 Bunch Cilantro, finely chopped
  • 1/3 cup Queso Fresco
  • Chili Powder, to taste

Instructions

1

Heat a heavy skillet over high heat and when it's hot add 2 tablespoons of vegetable oil.

2

When the oil gets shimmery, add the four cups of corn.

3

Season with Kosher salt and fresh cracked pepper.

4

Let this cook undisturbed for about 2-3 minutes, until the bottom layer begins to develop good browning.

5

Stir and continue to cook undisturbed for another 2-3 minutes. Stir again and continue to cook until the corn is evenly browned with some charring. Maybe 2-3 more minutes.

6

Transfer charred corn to a large mixing bowl and add scallion greens, garlic, mayo, sour cream and crema. Stir to combine and coat corn in the sauce.

7

Add cilantro and queso fresco, stirring between each addition.

8

Add chili powder to taste, stir and serve warm or at room temperature.