Mexican Street Corn Salad aka Esquites
This Mexican Street Corn Salad is the perfect mix of sweet, salty, and spicy. It's all combined to make an amazing Esquites recipe that will satisfy your corn cravings.
Ingredients
- 6 ears of fresh corn on the cob husks removed, grilled
- 2 tablespoons Gay Lea Unsalted Butter
- 2 tablespoons Gay Lea Gold Sour Cream
- 1 tablespoons mayonnaise
- 1 lime juiced
- ½ red onion diced
- 1 to 2 Jalapeno peppers seeds and insides removed, diced finely
- 2 cloves garlic minced
- 3 ounces 85 g Cotija cheese, Feta cheese, or Parmesan cheese, shredded finely
- 1 to 2 teaspoons red pepper flakes or to taste
- 1 teaspoon salt or to taste
- ½ teaspoon white pepper or to taste
- 1 handful fresh cilantro chopped roughly
- Optional:
- red pepper diced
- limes for serving
Instructions
- Preheat the grill to high heat, place corn on the cob directly on the grill grates. Grill for 8 to 10 minutes, turning occasionally to char each side. Remove from grill and set on a platter.
- Remove kernels from the cob, the easiest way to do this is to hold the end of the cob with a dish towel and use a good tomato knife to slide down the ears to remove all the kernels. I actually did mine right over the cast iron pan I used to cook this.
- Once all the kernels are removed add them to a grill safe skillet (cast iron works perfectly) and add butter to the pan. Cook directly over medium to high heat. Stir occasionally. Once it starts to sizzle add the sour cream, mayo, lime juice, onion, Jalapeno peppers, and garlic. Stir while cooking until everything is smooth and starting to brown slightly. This should only take a few minutes (3 to 5, depending on your pan and grill).
- Remove from heat safely. Add cheese, salt, pepper and anything else you may want to add in like hot red peppers or extra spice.
- Toss fresh cilantro over top. You can also add extra red pepper flakes, cheese, or lime at this time to suit your own taste.
- Serve with a big old corn loving smile!
Notes
Cojita cheese is preferred but you can use Feta or Parmesan if you don't have access to Cojita in your area.
Since many people dislike cilantro, you can substitute parsley if you need to.
If you have access to fresh hot peppers it makes this recipe sing. Dice them finely and put a ramekin filled with them on the table so people who like extra heat can add it to theirs.
If fresh corn is not in season you can substitute frozen or canned corn if you need to.