MEXICAN STREET CORN SALAD (ESQUITES RECIPE)
Make Esquites from scratch! This Mexican Street Street Corn Salad is spicy, sweet & tangy! Perfect as a quick snack or a side dish for parties, bbqs, or weeknight dinners. Ready in under 30 minutes!
Provided by Damn, Spicy! @ www.damnspicy.com
Categories Salad Side Dish Snack
Time 25m
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, melt the butter until hot and sizzling. When sizzling, add the onion, garlic, and chiles and sautee until soft and fragrant.
- If using fresh or frozen corn: add the corn and cook for 5-6 minutes, then pour in the water, add the epazote (if using) and season with salt. Cook for 20-30 minutes or until the kernels are nice and soft.If using canned corn: add the corn, season with salt and sautee for 6-7 minutes or until fragrant.
- Remove from the skillet, serve in cups or in a large serving platter and top with mayonnaise, cheese, lime juice and chile powder or hot sauce. Serve hot!
ESQUITES MEXICAN CORN SALAD
Esquites is the salad version of Mexican Street Corn (Elote) so it's easier to eat and even more delicious (just when you didn't think that was possible!). Esquites is tangy, salty, sweet, spicy, smoky, fresh, juicy, crunchy, light and creamy all at the same time AKA it's an addicting rainbow of bright flavors and textures in every fiesta bite! This Mexican street corn salad recipe is made with charred, caramelized sweet corn, sweet red bell peppers, crunchy cucumbers, zesty red onions, juicy tomatoes, spicy jalapenos and zippy cilantro all enveloped in a light, creamy lime dressing with plenty of cotija cheese. You can use fresh or frozen corn and you can char the corn on the grill or stovetop for a year-round favorite Mexican Street Corn Salad. Esquites can be served warm, chilled, or at room temperature so it's perfect for a backyard barbecue or prep-ahead potluck side.
Provided by Jen
Time 32m
Number Of Ingredients 16
Steps:
- Add all of the Dressing Ingredients to a large salad bowl and whisk to combine; set aside.
- Lightly brush each ear of corn with oil. Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2-3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10-12 minutes, closing the lid in between rotations. Set the corn aside and allow to cool enough to handle. Cut the kernels off of the cob and transfer to the dressing.
- Cut the kernels off of the cob or if using frozen corn, DON'T thaw first. Heat 1 tablespoon vegetable oil in large cast iron skillet over high heat. Add the corn and cook, stirring occasionally, until corn starts to char, approximately 5 minutes for fresh and 7 minutes for frozen. Transfer kernels to the dressing.
- Add all of the Salad Ingredients to the corn/dressing and stir until evenly coated.
- Taste and season with additional salt, pepper and/or lime juice to taste.
ESQUITES
This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it's typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.
Provided by Cookie and Kate
Categories Side dish
Time 20m
Number Of Ingredients 11
Steps:
- Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan).
- Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl.
- Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed.
- To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.
Nutrition Facts : Calories 283 calories, Sugar 7.4 g, Sodium 518.8 mg, Fat 20.7 g, SaturatedFat 6.3 g, TransFat 0 g, Carbohydrate 23 g, Fiber 2.7 g, Protein 5.5 g, Cholesterol 37.8 mg
MEXICAN STREET CORN SALAD (ESQUITES) RECIPE
This esquites recipe offers all the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it.
Provided by J. Kenji López-Alt
Categories Side Dish Appetizers and Hors d'Oeuvres Quick and Easy Sides
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- 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.
- Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.
Nutrition Facts : Calories 276 kcal, Carbohydrate 26 g, Cholesterol 17 mg, Fiber 3 g, Protein 7 g, SaturatedFat 4 g, Sodium 361 mg, Sugar 6 g, Fat 18 g, ServingSize Serves 4, UnsaturatedFat 0 g
MEXICAN STREET CORN SALAD
With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese. This recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.
Provided by Country Crock®
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Remove corn from cob using a sharp knife. You should have about 6 cups.
- Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
- Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.
Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g
ESQUITES (MEXICAN STREET CORN SALAD)
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. From J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats.
Provided by gailanng
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large non-stick 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 well charred all over, about 10 minutes total. Transfer to a large bowl.
- Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.
Nutrition Facts : Calories 228.4, Fat 14.8, SaturatedFat 3.8, Cholesterol 16.8, Sodium 229.6, Carbohydrate 21.3, Fiber 2.9, Sugar 4.5, Protein 6.4
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