Skillet Mexican Street Corn Salad (Esquites)
User Reviews
5
Skillet Mexican Street Corn Salad (Esquites)
Description
Skillet Mexican Street Corn Salad (Esquites) begins with fresh corn kernels cooked in olive oil and butter until slightly charred, enhancing their natural sweetness and adding smoky flavor. Once cooled, the corn is tossed with a sauce made from mayonnaise, finely minced garlic, lime juice, and salt, which adds creaminess and a bright citrus note. Crumbled Cotija cheese introduces a salty richness, balanced by the crunch and bite of diced red onion and jalapeño. Fresh green onions and chopped cilantro round out the salad with herbaceous freshness.
This dish offers a combination of creamy, tangy, spicy, and smoky flavors, with varied textures from the tender corn to crisp onions and cheese. It can be served warm right after mixing or chilled in the refrigerator, enhancing the flavors. This flexibility allows it to complement grilled meats or stand alone as a flavorful vegetarian side.
Cotija cheese can be substituted with queso fresco or feta for similar texture and flavor. Canned or thawed frozen corn can replace fresh corn if necessary. If serving warm, adding the cheese just before serving prevents melting and preserves its crumbly texture.
Ingredients
- 3 cups corn kernels from 4 ears of corn, fresh
- 1 tablespoon olive oil
- 2 tablespoons butter salted
- ½ teaspoon salt
- 1 garlic finely minced, clove
- 1 tablespoon lime juice from 1 lime
- 2 tablespoons mayonnaise
- ⅓ cup cotija cheese or queso fresco
- ¼ cup red onion diced
- 1 jalapeño seeded and diced
- 3 green onions green parts only, finely copped
- 2 tablespoons cilantro finely chopped
Instructions
- Add olive oil, butter, and corn to a medium skillet over medium heat. Cook for 10 minutes, stirring occasionally. Increase heat to medium high and cook until a slight char forms, about 2 more minutes. Transfer to a large bowl and let cool for 10 minutes.
- While the corn is cooling, whisk together the mayo, garlic, lime juice, and ½ teaspoon salt in a small bowl.
- Pour mayo mixture over the corn and add the Cotija cheese, diced red onion, jalapeño, green onions, and cilantro. Toss to combine and serve immediately or store in the refrigerator for 2 hours to serve chilled.
Notes
- Cotija cheese can be replaced with queso fresco or feta cheese depending on availability and preference.
- If fresh corn is not available, canned or thawed frozen corn can be used as an alternative.
- Serve the salad warm or chilled; add cheese just before serving when serving warm to keep its texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 181 kcal
% Daily Value*
| Calories | 181kcal | 9% |
| Carbohydrates | 15g | 5% |
| Protein | 4g | 8% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 20mg | 7% |
| Sodium | 332mg | 14% |
| Potassium | 231mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 651IU | 13% |
| Vitamin C | 10mg | 11% |
| Calcium | 44mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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