Esquites (Mexican Corn Salad) from Closet Cooking

A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl.

Servings: makes 4 servings

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
  • 2 tablespoons butter
  • 3 cups corn (about 4 ears), cut from the cob
  • 1/2 jalapeno, seeded and finely diced
  • 3 tablespoons mayonnaise
  • 1 glove garlic, grated
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, juice
  • 2 tablespoons cotija (or feta), crumbled
  • chili powder to taste
  1. Melt the butter in a heavy skillet over medium-high heat.
  2. Add the corn, toss and let it sit cooking until charred, mix it up and let it char again, about 6-10 minutes.
  3. Add the jalapeno, saute for a minute and remove from heat.
  4. Mix everything and serve warm or at room temperature.