Esquites (Mexican Elotes Salad)
Ingredients30 m servings 196
- Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
- Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.
Per Serving: 196 calories; 11.5 20.9 6.4 16 336 Full nutrition
ReviewsRead all reviews 5
we thought this was amazing. It had the perfect amount of lime and chile. We would for sure make this recipe again.
I love this salad. Didn't have some of the ingredients so I used can corn (drained) and pabalon pepper instead of jalapeno pepper and green onions. I saute the pepper and onions with the corn...
I love this refreshing salad. Use freshly picked corn for best flavor.
Great recipe! Everyone loved it. Didn't have a shallot, so I used onion with a little bit of garlic powder.