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My review
Esquites (Mexican Elotes Salad)
17
CJ
"Elote, made from grilled corn on the cob and slathered in deliciousness, is a popular street food that shows up at the local fair every year. Esquites are an off-the-cob version that makes a refreshing salad on a hot summer day. Top with more Cotija cheese and a dusting of Tajin®."
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Ingredients
30 m servings 198Original recipe yields 4 servings (4 ears of corn)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- 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 powder 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.
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Reviews
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Newest
1/13/2019
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...
5/16/2018
I love this refreshing salad. Use freshly picked corn for best flavor.
1/15/2019
Love this! Use grilled corn or frozen (un-thawed) corn in a cast iron skillet. Both are fantastic!! Most people have not tried this so it wall make you a culinary star!