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Esquites (Mexican Street Corn Salad)
Elote might just be our favorite side of summer: charred corn on the cob slathered in mayo, rolled in cojita, sprinkled with chili powder and spritzed with lime. This is that, but in a salad form that won’t end up all over your face, fingers, and shirt.
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Recipe - Stillwater Wine & Spirits
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Esquites (Mexican Street Corn Salad)
Prep Time30 Minutes
Servings4
Cook Time30 Minutes
Ingredients
2 tablespoons canola oil
4 ears, shucked (about 3 cups fresh kernels)
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
3 tablespoons mayonnaise
3 tablespoons chopped fresh cilantro
1 tablespoon fresh lime juice
3 tablespoons crumbled Cotija cheese
Directions
  1. Heat oil in large skillet over medium-high heat. Add corn; cook 5 to 7 minutes or until tender and charred, stirring occasionally. Add cumin and chili powder; cook 2 minutes more or until fragrant.
  2. Remove skillet from heat; stir in mayonnaise, cilantro and lime juice. Sprinkle with cheese. Taste and adjust seasonings if needed. Serve immediately.
  3. Tip: Use a Bundt pan to steady ears of corn and catch kernels while cutting.
30 minutes
Prep Time
30 minutes
Cook Time
4
Servings

Shop Ingredients

Makes 4 servings
2 tablespoons canola oil
Not Available
4 ears, shucked (about 3 cups fresh kernels)
Not Available
1/2 teaspoon ground cumin
Not Available
1/2 teaspoon chili powder
Not Available
3 tablespoons mayonnaise
Not Available
3 tablespoons chopped fresh cilantro
Not Available
1 tablespoon fresh lime juice
Not Available
3 tablespoons crumbled Cotija cheese
Not Available

Directions

  1. Heat oil in large skillet over medium-high heat. Add corn; cook 5 to 7 minutes or until tender and charred, stirring occasionally. Add cumin and chili powder; cook 2 minutes more or until fragrant.
  2. Remove skillet from heat; stir in mayonnaise, cilantro and lime juice. Sprinkle with cheese. Taste and adjust seasonings if needed. Serve immediately.
  3. Tip: Use a Bundt pan to steady ears of corn and catch kernels while cutting.