Esquites (Mexican Elotes Salad) recipe

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Ingredients

1 tablespoon olive oil
4 ears corn, kernels cut from cob
salt and ground black pepper to taste
1 small shallot, minced
1 tablespoon mayonnaise, or more to taste
1 teaspoon chile-lime seasoning (such as Tajin®), or more to taste
1 jalapeno pepper, seeded and minced
½ cup fresh cilantro, chopped
2 ounces Cotija cheese, crumbled
1 lime, cut into wedges

Nutrition Info

195.9 calories
carbohydrate: 20.9 g
cholesterol: 16.2 mg
fat: 11.5 g
fiber: 3.2 g
protein: 6.4 g
saturatedFat: 3.7 g
servingSize: -
sodium: 335.6 mg
sugar: 3.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

4 ears of corn

Recipe Note

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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