Esquites (Mexican Elotes Salad)
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Ingredients30 m servings 198 cals
Original recipe yields 4 servings (4 ears of corn)
- 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.
Per Serving: 198 calories; 11.6 g fat; 21.3 g carbohydrates; 6.5 g protein; 16 mg cholesterol; 243 mg sodium. Full nutrition
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