Name: Elote-Inspired Spiced Corn Salad (Esquites)
Prep time: 15 min
Cook time: 15 min
Total time: 40 min
Yield: 6
Cuisine: US
Ingredients: 2 tablespoons vegetable oil; 4 cups fresh sweet corn kernels, cut from about 4 ears; 1/2 medium white onion, finely chopped; 3 cloves garlic, minced; 1 small jalapeño pepper, seeded and minced (adjust to taste); 3 1/2 cups crumbled cotija cheese, divided; 2 tablespoons mayonnaise (Mexican crema is a great substitute); Juice of 2 medium limes; 1/4 teaspoon cayenne pepper (or chili powder); Sea salt, to taste; 2 tablespoons chopped fresh cilantro, plus more for garnish

Transport your taste buds to a vibrant Mexican street fair with this irresistible Spiced Street Corn Salad. A symphony of sweet corn, zesty lime, and fiery spices, this dish is perfect as a side or a flavorful topping.

Follow The Directions

01

Step

In a large cast iron skillet, heat the vegetable oil over medium heat until shimmering. (2 minutes)

02

Step

Add the corn kernels to the skillet and cook, stirring occasionally, until toasted and golden brown, creating a slight char. (15-20 minutes)

03

Step

Introduce the chopped onion and minced garlic to the corn, cooking until fragrant. (30 seconds)

04

Step

Remove the skillet from the heat and allow the mixture to cool slightly. (10-15 minutes)

05

Step

In a large mixing bowl, combine the cooled corn mixture, minced jalapeño, 3 tablespoons of crumbled cotija cheese, mayonnaise, lime juice, cayenne pepper, and sea salt.

06

Step

Taste and adjust seasonings as needed. For a richer flavor, add a touch more lime juice or a pinch of cayenne pepper.

07

Step

Transfer the salad to a serving dish and generously top with the remaining crumbled cotija cheese and fresh cilantro before serving.

For best results, use fresh, in-season sweet corn.
If you don't have a cast iron skillet, a large stainless steel skillet will also work.
Feel free to experiment with different types of cheese. Queso fresco or a mild cheddar can be substituted for cotija.
For a smoky flavor, grill the corn on the cob before cutting off the kernels.
This salad is best served fresh, but can be stored in an airtight container in the refrigerator for up to 2 days.

Agustina Davis

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