Mexican Street Corn Salad (Esquites)
Mexican Street Corn Salad, or Esquites, is a vibrant and refreshing dish that captures the essence of summer. This delightful salad is a twist on traditional elote, where grilled corn on the cob is slathered in creamy toppings. In this version, we take the corn off the cob and transform it into a salad that’s perfect for gatherings, barbecues, or just a delicious side dish at home. The combination of flavors and textures makes this salad irresistible, and trust me, once you try it, you’ll want to make it again and again.
What You’ll Love About This Recipe
This Mexican Street Corn Salad (Esquites) is bursting with flavor, making it a standout dish for any occasion. Here’s why you’ll love it:
– It’s incredibly easy to prepare, taking just a short time to assemble.
– The sweet corn pairs beautifully with the tangy lime and creamy dressing.
– You can customize it with your favorite toppings or adjust the spice level.
– It’s a crowd-pleaser that works well as a side or a light main dish.
– Fresh ingredients make it a healthy choice without sacrificing flavor.
Ingredient Breakdown
To whip up this delightful Mexican Street Corn Salad (Esquites), you’ll need the following ingredients:
- 8 ears corn – husked and silk removed; fresh corn is best for sweetness and flavor.
- ½ cup Mexican crema – this provides a rich and creamy texture.
- ½ cup mayonnaise – adds creaminess and a slight tang.
- ½ cup Cotija cheese – crumbled, plus extra for garnish; this cheese adds a salty and nutty flavor.
- 1 lime – juiced, about 2 tbsp; the lime brightens up the dish.
- 1 teaspoon Kosher salt – to enhance the flavors.
- ½ teaspoon cayenne pepper – for a bit of heat; adjust as desired.
- 1 cup green onions – chopped, about 2 bunches; they add a fresh, oniony crunch.
- 1 jalapeño – stem, seeds, and ribs removed, chopped; adds a spicy kick.
- ½ cup cilantro – fresh, chopped, plus extra for garnish; it adds a bright, herbal note.
- Lime wedges – for garnish; serve with lime wedges for extra zing.
Tools & Equipment Needed
To make your Mexican Street Corn Salad (Esquites), you’ll need a few basic tools:
- Grill or grill pan – for charring the corn, enhancing its natural sweetness.
- Mixing bowl – to combine and mix all the ingredients.
- Sharp knife – for cutting corn off the cob.
- Spatula – for mixing the salad ingredients together.
- Measuring cups and spoons – for accurate measurements.
Step-by-Step: Mexican Street Corn Salad (Esquites)
Step 1: Grill the Corn
Start by preheating your grill to medium-high heat. Brush the husked corn with olive oil to prevent sticking and to enhance the flavor. Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through. Remove from the grill and let it cool slightly.
Step 2: Cut the Corn Off the Cob
Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Hold the cob upright in a bowl to catch the kernels as you cut.
Step 3: Prepare the Dressing
In a large mixing bowl, combine the Mexican crema, mayonnaise, lime juice, Kosher salt, and cayenne pepper. Stir until smooth and well combined.
Step 4: Combine Ingredients
Add the grilled corn kernels, chopped green onions, jalapeño, and cilantro to the bowl with the dressing. Toss everything together until the corn is evenly coated.
Step 5: Add Cheese and Garnish
Fold in the crumbled Cotija cheese, reserving some for garnish. Transfer the salad to a serving dish and sprinkle with extra cheese and cilantro for a beautiful presentation.
Step 6: Serve
Serve your Mexican Street Corn Salad (Esquites) with lime wedges on the side for an extra burst of flavor. Enjoy this dish warm or chilled!
If You’re Out Of…
- Cotija cheese – substitute with feta or queso fresco.
- Mexican crema – use sour cream mixed with a little milk to thin it out.
- Fresh corn – canned or frozen corn can work in a pinch; just ensure it’s well-drained and thawed.
- Cilantro – parsley can be used as a milder alternative.
Common Errors (and Fixes)
- Overcooking the corn: If the corn becomes mushy, grill it for a shorter time. You want it tender with a bit of bite.
- Too spicy: If the jalapeño makes it too hot, balance it with more lime juice or creamy dressing.
- Too dry: If the salad feels dry, add a bit more Mexican crema or mayonnaise to moisten it.
- Unbalanced flavors: Taste and adjust the seasoning; more lime juice or cheese can enhance the overall flavor.
Storage & Reheat Guide
Mexican Street Corn Salad (Esquites) can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will continue to meld as it sits. However, it’s best enjoyed fresh. If you need to reheat it, do so gently in the microwave to avoid overcooking the corn. You can also serve it cold, which is equally delicious!
Common Questions
Can I make this salad ahead of time?
Yes! This salad can be made a few hours ahead of time. Just keep it refrigerated until you’re ready to serve. The flavors develop beautifully as they sit.
What can I serve with Mexican Street Corn Salad (Esquites)?
This salad pairs well with grilled meats, tacos, or as part of a larger Mexican-themed dinner. It’s also a great side for barbecues and picnics.
Is this salad gluten-free?
Yes! All the ingredients are gluten-free, making it a safe choice for those with gluten sensitivities.
Can I add other vegetables to this salad?
Absolutely! Feel free to add diced bell peppers, cherry tomatoes, or even avocado for added flavor and texture.
Healthy-ish Favorites
- Creamy Corn Green Chile Chowder – a cozy dish with a hint of spice.
- Smoky Black Bean Tortilla Soup – a hearty and flavorful soup that complements this salad perfectly.
Next Steps
Now that you have the recipe for Mexican Street Corn Salad (Esquites), it’s time to gather your ingredients and get cooking! Don’t hesitate to experiment with flavors and make this dish your own. Whether you’re serving it at a summer barbecue or enjoying it as a light lunch, this salad will surely impress your family and friends. So fire up the grill, and let’s get started on this delicious journey!
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Mexican Street Corn Salad (Esquites)
Ingredients
Equipment
Method
- Start by preheating your grill to medium-high heat. Brush the husked corn with olive oil to prevent sticking and to enhance the flavor. Grill the corn for about 10-15 minutes, turning occasionally, until charred and cooked through. Remove from the grill and let it cool slightly.
- Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Hold the cob upright in a bowl to catch the kernels as you cut.
- In a large mixing bowl, combine the Mexican crema, mayonnaise, lime juice, Kosher salt, and cayenne pepper. Stir until smooth and well combined.
- Add the grilled corn kernels, chopped green onions, jalapeño, and cilantro to the bowl with the dressing. Toss everything together until the corn is evenly coated.
- Fold in the crumbled Cotija cheese, reserving some for garnish. Transfer the salad to a serving dish and sprinkle with extra cheese and cilantro for a beautiful presentation.
- Serve your Mexican Street Corn Salad (Esquites) with lime wedges on the side for an extra burst of flavor. Enjoy this dish warm or chilled!
Notes
- For a creamier texture, add more Mexican crema or mayonnaise to taste.
- Feel free to customize with your favorite toppings, such as diced bell peppers or avocado.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
