Skillet Mexican Street Corn Salad (Esquites)
Inspired by the smoky, sweet, and tangy flavors of authentic elotes, this Mexican Street Corn Salad, or esquites, comes together in under 20 minutes! Fresh corn is charred in a skillet, then tossed with a garlic lime mayo sauce, red onion, jalapeño, cilantro, and the key ingredient—Cotija cheese.
Servings: 6 servings
Ingredients
- 3 cups fresh corn kernels from 4 ears of corn
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- ½ teaspoon salt
- 1 garlic clove finely minced
- 1 tablespoon lime juice from 1 lime
- 2 tablespoons mayonnaise
- ⅓ cup Cotija cheese or queso fresco
- ¼ cup diced red onion
- 1 jalapeno seeded and diced
- 3 green onions green parts only, finely copped
- 2 tablespoons finely chopped cilantro
Instructions
- Add olive oil, butter, and corn to a medium skillet over medium heat. Cook for 10 minutes, stirring occasionally. Increase heat to medium high and cook until a slight char forms, about 2 more minutes. Transfer to a large bowl and let cool for 10 minutes.
- While the corn is cooling, whisk together the mayo, garlic, lime juice, and ½ teaspoon salt in a small bowl.
- Pour mayo mixture over the corn and add the Cotija cheese, diced red onion, jalapeño, green onions, and cilantro. Toss to combine and serve immediately or store in the refrigerator for 2 hours to serve chilled.
Video
Notes
- Cotija Cheese. Queso fresco can be substituted or even feta cheese.
- Corn. Canned or previously frozen and thawed corn may be used.
- Serving. This dish can be served warm or cold. If serving warm, wait until just before serving to mix in the cheese so it does not melt.
Nutrition
Calories: 181kcal | Carbohydrates: 15g | Protein: 4g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 332mg | Potassium: 231mg | Fiber: 2g | Sugar: 5g | Vitamin A: 651IU | Vitamin C: 10mg | Calcium: 44mg | Iron: 1mg
