Esquites (Mexican Street Corn Salad)
Charred sweet corn tossed with lime, crema, cotija and chili. All the flavor of elote in a bowl, no cob required.
- Prep
- 10 min
- Cook
- 10 min
- Total
- 20 min
- Serves
- 4
Don’t crowd the pan: the corn needs direct contact with the hot iron to char instead of steam. Cotija is salty, so taste before adding more salt.
Method
-
Heat the oil in a large cast-iron skillet over high heat until shimmering.
-
Add the corn in a single layer and leave it alone for , then stir and cook another until charred in spots. Tip into a large bowl and let cool .
-
In a small bowl, stir together the mayonnaise, sour cream, lime zest, lime juice, chili powder and salt.
-
Fold the dressing into the warm corn with the jalapeño, half the cotija and most of the cilantro.
-
Taste and add more lime or salt. Top with the remaining cotija and cilantro and a dusting of chili powder. Serve warm or at room temperature.
Tap a number to check off a step. Tap a green time to start a timer.
