Best Esquites Mexican Corn Salad Recipes

Esquites (Mexican Street Corn Salad) image

Provided by gailanng

Categories Corn

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons canola oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
kosher salt
2 tablespoons mayonnaise
2 ounces Cotija cheese or 2 ounces feta cheese, finely crumbled
1/2 cup finely sliced green onion
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeno pepper, seeded and stemmed, finely chopped
1 -2 medium garlic clove, minced
1 tablespoon fresh lime juice
chili powder or hot chili flakes, to taste

Steps:

Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Nutrition Facts : Calories 228.4, Fat 14.8, SaturatedFat 3.8, Cholesterol 16.8, Sodium 229.6, Carbohydrate 21.3, Fiber 2.9, Sugar 4.5, Protein 6.4

ESQUITES (MEXICAN STREET CORN SALAD) image

Categories Corn

Yield 4 people

Number Of Ingredients 11

2 tablespoons vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
Kosher salt
2 tablespoons mayonnaise
2 ounces feta or cotija cheese, finely crumbled
1/2 cup finely sliced scallion greens
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeÃ±o pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste

Steps:

Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl. 2. Add mayonnaise, cheese, scallions, cilantro, jalapeÃ±o, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.

Esquites (Mexican Corn Salad) image

Provided by PACE6634

Categories Mexican

Time 25m

Yield 6 serving(s)

Number Of Ingredients 11

2 tablespoons butter
3 cups corn
1/2 jalapeno, seeded and diced
3 tablespoons mayonnaise
1 garlic cloves, minced or 1 teaspoon garlic paste
2 green onions, sliced
1 handful cilantro, chopped
1 lime, juiced
2 tablespoons Cotija cheese (or Mexican blend cheese)
1/8 teaspoon chili powder, to taste
1 avocado, diced

Steps:

1.Melt butter in skillet on medium-high.
2.Add corn and mix with butter.
3.Let corn char on bottom of pan. Then stir and char again.
4.Add the jalapeno, saute for a minute and then remove from heat.
5.Place into a bowl and add mayonnaise, garlic, green onions, cilantro, lime juice, cheese, chili powder and avocado.
6.Serve warm or chilled, your choice.

Nutrition Facts : Calories 175.5, Fat 10.7, SaturatedFat 3.8, Cholesterol 13.1, Sodium 70, Carbohydrate 20.4, Fiber 4.5, Sugar 4.1, Protein 4.1