Esquites Mexican Street Corn Salad
Fresh corn sautéed with onions and serrano peppers in a savory broth, finished with a zesty chili-lime mayo and crumbled cotija cheese.
Ingredients
For the corn:
- 4 ears (4 cups) corn on the cob or frozen corn defrosted and patted dry
- 1 tablespoon vegetable oil
- 1 tablespoon butter
- 1 cup (128 grams) onion finely chopped
- 1 serrano pepper seeded and finely chopped
- 2 garlic cloves minced or grated
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 ½ teaspoons ground coriander
- 1 ½ teaspoons Mexican oregano
- ½ cup (118 ml) vegetable broth or water
For the spicy mayo:
- 3 tablespoons mayonnaise
- ¾ tablespoon fresh lime juice
- ½ teaspoon chile powder ancho or guajillo
For serving:
- Cotija cheese
- Lime wedges for garnish
Instructions
Make the corn:
- If using fresh cobs, stand them upright in a large bowl and use a sharp knife to cut the kernels from top to bottom.
- Stir in the garlic, salt, pepper, coriander, and oregano. Cook for one minute until fragrant.
- Pour in the vegetable broth. Simmer until the corn is tender and the liquid has reduced almost completely (about 8–10 minutes).
Mix the mayo:
- While the corn simmers, whisk together the mayonnaise, lime juice, chili powder, and salt in a small bowl.
- Spoon the warm corn into cups or small bowls. Top with a dollop of the mayo mixture, a generous sprinkle of cheese, and a lime wedge.
Video
Nutrition
Serving: 1cup | Calories: 236kcal | Carbohydrates: 28g | Protein: 5g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 11g | Cholesterol: 6mg | Sodium: 927mg | Fiber: 4g | Sugar: 7g