Mexican Street Corn Salad (Esquites)

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Ingredients

  • 2tablespoons (30ml) vegetable oil
  • 4ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
  • Kosher salt
  • 2ounces (60g) feta or Cotija cheese, finely crumbled
  • 1/2cup finely sliced scallions, green parts only
  • 1/2cup (1/2 ounce) fresh cilantro leaves, finely chopped
  • 1jalapeño pepper, seeded and stemmed, finely chopped
  • 1 to 2medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
  • 2tablespoons (30ml) mayonnaise
  • 1tablespoon (15ml) fresh lime juice from 1 lime
  • Chile powder or hot chile flakes, to taste
Set base servings to enable scaling:

Directions

Heat oil in a large nonstick 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. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

Nutrition

Info
(per serving)276 Calories 18g Fat 26g Carbs 7g ProteinNutrition FactsServings: 4Amount per servingCalories 276% Daily Value*Total Fat 18g 23%Saturated Fat 4g 20%Cholesterol 17mg 6%Sodium 361mg 16%Total Carbohydrate 26g 10%Dietary Fiber 3g 12%Total Sugars 6gProtein 7gVitamin C 15mg 75%Calcium 135mg 10%Iron 1mg 5%Potassium 346mg 7%*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Salads

Source: https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe