Esquites Mexican Corn Salad
Corn grilled until blistered, cut off the cob and tossed warm with lime, chile, cilantro and crumbled cotija bound in a little mayonnaise. The char is the whole point, so let the kernels blacken in patches.
- 1
Heat a grill to medium-high, about 425°F, and brush the corn with the vegetable oil.
- 2
Grill the corn for 10 to 12 minutes, turning every 3 minutes, until blackened in patches on all sides.
- 3
Let the ears cool for 3 minutes, then stand each one in a wide bowl and cut the kernels off with a knife.
- 4
Toss the warm kernels with the mayonnaise, lime juice, serrano, chile powder, and salt.
- 5
Fold in the cotija and cilantro. Serve warm, in bowls or cups.
Ingredients
- 4 ears corn, husked
- 1 tablespoon vegetable oil
- 3 tablespoons mayonnaise
- 2 tablespoons lime juice
- 1 serrano chile, minced
- 1/2 teaspoon ground chile powder
- 1/4 teaspoon salt
- 1/2 cup cotija cheese, crumbled
- 3 tablespoons cilantro, chopped
Instructions
- 1
Heat a grill to medium-high, about 425°F, and brush the corn with the vegetable oil.
- 2
Grill the corn for 10 to 12 minutes, turning every 3 minutes, until blackened in patches on all sides.
- 3
Let the ears cool for 3 minutes, then stand each one in a wide bowl and cut the kernels off with a knife.
- 4
Toss the warm kernels with the mayonnaise, lime juice, serrano, chile powder, and salt.
- 5
Fold in the cotija and cilantro. Serve warm, in bowls or cups.