Mexican street corn salad (esquites)
Indulge in the zesty flavors of Mexico with this vibrant street corn salad. A burst of citrus, spice, and creaminess awaits in every bite.
Ingredients:
- 2 tablespoons (30ml) vegetable oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 60g (60g) feta or Cotija cheese, finely crumbled
- 1/2 cup finely sliced scallions, green parts only
- 1/2 cup (1/60g) fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced on a Microplane grater (about 1 to 2 teaspoons)
- 2 tablespoons (30ml) mayonnaise
- 1 tablespoon (15ml) fresh lime juice from 1 lime
- Chile powder or hot chile flakes, to taste
Instructions:
- Heat oil in a large nonstick skillet or wok over high heat until it shimmers. Put in corn kernels, add salt according to your taste, gently mix a couple of times, and cook without stirring until one side is charred, around 2 minutes. Stir the corn, mix, and repeat until the second side is charred, about 2 minutes more. Keep mixing and charring until the corn is nicely charred all over, approximately 10 minutes in total. Put it in a large bowl.
- Include cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and mix well. Taste it and adjust the seasoning with salt and more chile powder if needed. Serve promptly.
Summary:
- Calories: 1053 kcal
- Fat: 74 g
- Protein: 27 g
- Carbs: 88 g
- Potassium: 1519 mg
- Magnesium: 195 mg