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Mexican Street Corn Salad (Esquites)
Before cooking
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Steps as written in the recipe card.
Ingredient prep checklist
- Cilantro: 1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
- Jalapeño Pepper: 1 jalapeño pepper, seeded and stemmed, finely chopped
- Garlic: 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
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.
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Step help
Step timer
2:00
Target: 2 min
Watch for
about 2 minutes
Source
Mexican Street Corn Salad (Esquites)
References
This step uses
- Kosher salt
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- 2 tablespoons (30ml) vegetable oil
Equipment reference
- Large Wok or Large Nonstick Skillet, required
- Large Bowl, required
Techniques
- Season, Primary
- Toss, Supporting
- Cook, Supporting
Full ingredient reference
- 2 tablespoons (30ml) vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 ounces (60g) feta or Cotija cheese, finely crumbled
finely crumbled
- 1/2 cup finely sliced scallions, green parts only
green parts only
- 1/2 cup (1/2 ounce) fresh cilantro leaves, finely chopped
finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
- 2 tablespoons (30ml) mayonnaise
- 1 tablespoon (15ml) fresh juice from 1 lime
- Chili powder or hot chili flakes, to taste
to taste