Esquites (Corn Salad) Recipe

Ingredients

Add to Shopping List

6 ears corn
1/4 cup cilantro, chopped
2 tablespoons lime juice

2 tablespoons canola mayonnaise
2 serrano chiles (stemmed, seeded and minced)
1 ounce Cotija cheese (or feta cheese, crumbled, 1/4 cup)

Nutritional

Serving Size: 1 (210.6 g)
Calories 167.1
Total Fat - 3.9 g
Saturated Fat - 1.2 g
Cholesterol - 3.9 mg
Sodium - 100.4 mg
Total Carbohydrate - 32.7 g
Dietary Fiber - 4.8 g
Sugars - 10.9 g
Protein - 6.8 g
Calcium - 58 mg
Iron - 1.2 mg
Vitamin C - 32.1 mg
Thiamin - 0.2 mg

Step by Step Method

Step 1

Preheat broiler to high with oven rack 6 inches from heat. Place corn on a broiler pan or rimmed baking sheet and broil 8 minutes or until blackened in spots, turning once or twice. Cool. Cut kernels from cobs to equal 3 cups; place kernels in a large bowl. Add cilantro, juice, mayonnaise, chiles and cheese; toss.

Step 2

Serve chilled or at room temperature.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Tips for selecting ingredients

Choose ears of corn that are firm and plump with bright green husks.
If desired, Cotija cheese can be substituted with feta cheese.

Ingredient substitutions

Substitute Greek yogurt for the mayonnaise - Greek yogurt is a healthier alternative to mayonnaise, providing a similar creaminess without the added fat.
Substitute jalapeños for the serrano chiles - Jalapeños are a milder pepper than serranos, making them a good choice for those who prefer a less spicy dish.

Variations

Mexican-Style Esquites Add 1/2 cup diced red onion, 1/2 cup diced red bell pepper, 1/4 cup diced jalapeño pepper, and 1/4 cup diced tomatoes to the corn mixture. Substitute 2 tablespoons of olive oil for the canola mayonnaise and 1/2 teaspoon of ground cumin for the Cotija cheese.

Serve with

Grilled Pork Tenderloin - Grilled pork tenderloin is the perfect accompaniment to Esquites. The smoky flavor of the pork pairs well with the spicy, creamy flavors of the corn salad. Plus, the pork tenderloin is a lean protein that helps to balance out the dish.

Roasted Potatoes: Roasted potatoes are a great side dish to serve with grilled pork tenderloin and Esquites. The potatoes are lightly seasoned and roasted to perfection, creating a crunchy texture that complements the creamy texture of the corn salad. The potatoes also provide a good source of carbohydrates to help round out the meal.

FAQ

Q: How do I prepare the corn for this recipe?

A: Preheat your broiler to high and place the corn on a broiler pan or rimmed baking sheet. Broil for 8 minutes, turning once or twice, until the corn is blackened in spots. Allow the corn to cool before cutting the kernels from the cobs.

Q: What type of pan should I use?

A: For this recipe, use a broiler pan or rimmed baking sheet. Make sure it is oven-safe and can withstand high temperatures.

Fun facts:

Fun Fact 1: Esquites, a popular Mexican corn salad, is believed to have originated in Mexico City during the colonial period. It has since become a favorite dish among celebrities such as Eva Longoria, Jennifer Lopez, and Selena Gomez.

Fun Fact 2: Esquites has been mentioned in popular culture, with references in the television show "Friends" and the movie "Coco". It has become a staple of Mexican cuisine and is enjoyed by people around the world.