Esquites (Mexican Corn Salad)
Created by Luvcookn on August 9, 2022
- Servings: 4
- Prep Time: 10m
- Cook Time: 16m
- Recipe #39279
Ingredients
- 2 tablespoons canola or vegetable oil
- 4 cups fresh or thawed frozen corn kernels (from about 5 medium ears)
- 1/2 teaspoon kosher salt
- 2 -4 cloves garlic, minced
- 1/4 cup coarsely chopped fresh cilantro
- 1 small jalapeño pepper, seeded and finely chopped
- 3 tablespoons crumbled Cotija cheese, plus more for garnish (I add more to the salad)
- 2 tablespoons mayonnaise or Mexican crema
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 teaspoons chili powder
How to Make
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Step 1: Heat the oil in a large cast-iron skillet over medium-high heat until shimmering.
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Step 2: Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes.
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Step 3: Add the garlic and cook for 1 minute more.
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Step 4: Remove from the heat and let the corn cool for a few minutes.
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Step 5: Transfer the corn to a large bowl.
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Step 6: Add the cilantro, jalapeño, Cotija, mayonnaise, lime juice, and chili powder, and stir to combine.
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Step 7: Top with more Cotija and serve warm or at room temperature.
Nutritional Facts
- Serving Size: 1 (184.6 g)
- Calories 226.4
- Total Fat - 10.4 g
- Saturated Fat - 1.5 g
- Cholesterol - 4.9 mg
- Sodium - 412.6 mg
- Total Carbohydrate - 33.2 g
- Dietary Fiber - 4 g
- Sugars - 4.3 g
- Protein - 6.1 g
- Calcium - 68 mg
- Iron - 1 mg
- Vitamin C - 21.1 mg
- Thiamin - 0.1 mg