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REC: Esquites- Mexican Street Corn Salad - I've made it twice and it is a real keeper!

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Joined: Dec 10, 2005


Posted to Thread #28750 at 3:42 pm on Jun 2, 2016

Mexican Street Corn Salad,
My adaptations in { }.


2 tablespoons vegetable oil
4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels) {I found it easier to grill the corn, then scrape off the kernels}
Kosher salt
2 tablespoons mayonnaise
2 ounces feta or cotija cheese, finely crumbled {used cotija, grated}
1/2 cup finely sliced scallion greens
1/2 cup fresh cilantro leaves, finely chopped
1 jalapeņo pepper, seeded and stemmed, finely chopped
1 to 2 medium cloves garlic, pressed or minced on a microplane grater (about 1 to 2 teaspoons)
1 tablespoon fresh juice from 1 lime
Chili powder or hot chili flakes, to taste {didn't add, as I was unsure of the tastes of the audience, woul add if just for us}


1. Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. {If using grilled corn, skip this step}
Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
2. Add mayonnaise, cheese, scallions, cilantro, jalapeņo, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.


Every good dish deserves a good pot.

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