Equites – Mexican Street Corn Salad
Time: 30 minutes Servings: 8
Mexican Street Corn Salad (Esquites)is a vibrant explosion of summertime goodness. It’s the perfect side dish for a BBQ, picnic, or outdoor gathering. Grilling fresh corn is wonderful, but charring frozen corn in a hot skillet is perfectly fine, too. The salad can be prepared several hours in advance of serving.
There is just so much to love about this amazing quintessential summertime side salad. First and foremost is the vibrant taste. When corn is in season and sweet and bountiful, that is your best option. But frozen corn you’ve lightly charred in a hot skillet is great, too. When we serve this to family and friends, especially at a BBQ or picnic, folks always want the recipe. It’s really that good!
Ready to make the best side salad in town? Go for it!
Ingredients
Most of the ingredients for this salad are easy to find. If you can’t get your hands on the cheese and the cream, see notes for substitutions.
• olive oil for brushing corn
• 8 ears corn, husked, silk removed
• ½ cup Mexican crema (see notes)
• ½ cup mayonnaise
• ¾ cup Cotija cheese crumbled, plus extra for garnish
• ⅓ cup green onions chopped, about 2 bunches
• 1 jalapeño, seeds, and ribs removed, chopped
• ⅓ cup fresh cilantro, chopped, plus extra for garnish
• 1 lime juiced, about 2 tbsp
• ½ teaspoon cayenne pepper
• 1½ teaspoon Kosher salt
• lime wedges for garnish
Instructions
1. Prepare your grill to medium-high heat.
2. Brush olive oil over all ears of corn. Place the corn over direct heat on the grill and cook until lightly charred, turning occasionally, about 8 to 10 minutes. It’s okay if they are dark in spots. This adds amazing flavor.
3. Remove the corn from the grill and when cool enough to handle, use a large sharp knife to cut the kernels from the cob into a large bowl. Add the cream, mayonnaise, cheese, green onions, cilantro, lime juice, cayenne, and salt to the corn. Use two large wooden spoons or spatulas to gently mix the salad together.
4. Serve at once, or cover and refrigerate. (The salad can be assembled up to 3 to 4 hours before serving.) Set the salad out for about an hour before serving to allow it to come to room temperature.
5. Garnish with extra crumbled Cotija, chopped cilantro, and lime wedges.
Expert Tips
Use Fresh Corn. Grilling fresh corn on the cob will give the salad a delicious smoky flavor. Make sure to remove the husks and silk from the corn before grilling.
Char the Corn for Extra Flavor. Grill the corn over medium-high heat until it’s charred in spots. This will add a depth of flavor to the salad. You can also char the corn on a stovetop grill pan if you don’t have an outdoor grill.
Seek Out Mexican Crema. Create a creamy dressing by mixing mayonnaise, lime juice, and Mexican crema (or sour cream) together. If you can’t find Mexican crema, combine ¼ cup sour cream with ¼ cup heavy cream or half and half. This will add a tangy and creamy element to the salad.
Crumbled cotija cheese from a block is better than packaged pre-crumbled Cotija. Crumbled queso fresco or feta cheese can be substituted for the cotija.
Garnish the Salad with Traditional Toppings. Cayenne powder, chopped cilantro, and crumbled cotija cheese are excellent garnishes. You can also add a squeeze of lime juice for a bright and citrusy finish. These toppings will enhance the flavors and give the salad an authentic Mexican street corn taste.
Removing corn from the cob. It may be easier to place a smaller bowl upside down in a large bowl and hold the corn on the smaller bowl as you cut away the kernels. This makes the corn easier to handle and is less messy than doing it on a cutting board.
We typically serve it at room temperature, however, you can cut the kernels off the cob while they are still warm and quickly mix in the other ingredients. Served warm is very comforting, but for a refreshing summer salad, keep covered in the fridge until about an hour before serving. Let it come to room temperature before serving, about 1 hour on the counter.
Leftovers will keep up to 5 days in the refrigerator.
To see the video of how to make this dish, visit HowToFeedALoon.com
