Traditional Mexican Esquites Salad
Savor the spoonable delight of this classic Mexican dish, esquites. Experience the fresh essence of off-the-cob corn combined with the zesty flavors of jalapenos, Cotija cheese, cilantro, and shallots, all harmoniously blended to create a burst of authentic taste.
Ingredients
For the Esquites Salad | |
|---|---|
| 1 | tablespoon olive oil |
| 4 | ears corn, kernels cut from the cob |
| salt and ground black pepper to taste | |
| 1 | small shallot, minced |
| 1 | tablespoon mayonnaise, or more to taste |
| 1 | teaspoon chile-lime seasoning (such as Tajin), or more to taste |
| 1 | jalapeno pepper, seeded and minced |
| 1⁄2 | cup fresh cilantro, chopped |
| 2 | ounces Cotija cheese, crumbled |
| 1 | lime, cut into wedges |
Instructions
For the Corn Mixture | |
|---|---|
| 1. | Heat olive oil in a large cast-iron skillet over high heat until it shimmers. Add the corn kernels in batches if needed and sprinkle lightly with salt and pepper. Allow the corn to cook without stirring until slightly charred, approximately 2 minutes. Stir once and cook for an additional 1 minute. Remove from heat and set aside. |
| 2. | In a large bowl, mix minced shallot, mayonnaise, and chile-lime seasoning until well combined. Stir in the cooked corn and minced jalapeno until evenly coated. Add half of the chopped cilantro and crumbled Cotija cheese. Adjust seasoning to taste. Garnish with the remaining cilantro. Serve each portion with a lime wedge. |
Published on Aug 02, 2024 by Luminița