Do you have a Mexican food stand at your local Farmers Market? Or a local food truck claiming authentic Mexican street fare? If the answer is yes to either of these, then you’ve probably come across this dish before. If not, you’re in for a treat.
The name literally means ‘toasted’ corn.
And it’s the smokey, sweet, spicy, and tangy off the cob cousin of elote (creamy, cheese coated corn on the cob), and it’s packin all those same feisty flavors. So, it does not disappoint.
Were just loving all these de-constructed versions of things recently, aren’t you? Convenience is priceless.
Even better this corn salad can be served hot or cold, so it’s perfect for a toasty, comforting side dish in the Winter months, and also easily adaptable for a cold corn salad to bring to any Summer barbecue.
Esquites ( Mexican Corn Salad )
2 tbsp butter
2 cans corn, drained or 4 ears fresh corn cut off cob
1/2 jalapeno, seeded and diced
3 tbsp mayonnaise
1 clove of garlic, minced
2 green onions, thinly sliced
1 handful of fresh cilantro, roughly chopped
1 lime, juiced
2 tbsp Cojita cheese, finely crumbled (or shredded Mexican blend cheese)
1/8 tsp chili powder, to taste
1 ripe avocado, peeled and diced (optional)
- In a large skillet, over medium-high heat, melt the butter.
2. Add the corn to the pan and allow it to slightly char on the bottom of the pan, then give it a good stir and let it char one more time.
3. Stir in the jalapeno and remove the skillet from heat.
4. Transfer the corn mixture into a medium/large bowl and add in the mayonnaise, garlic, onions, cilantro, lime juice, cheese, chili powder and avocado.
5. Gently stir everything together just until evenly incorporated.
6. Serve immediately (warm) or cover and refrigerate, serving when chilled, your choice. Both ways are great.