Mexican Street Corn Salad Esquites¶
 Total Time |
|---|
| 6 minutes |
Ingredients¶
2 tablespoons (25 g) vegetable oil- 4 ears fresh corn
- 1 16-oz bag frozen corn (alternative)
- some Kosher salt
2 ounces (28 g) feta or Cotija cheese
0.5 cup (32 g) scallions
0.5 cup (21 g) fresh cilantro leaves
1 jalapeño pepper
1 to 2 cloves garlic
2 tablespoons (28 g) mayonnaise
1 tablespoon fresh lime juice- some chili powder or hot chili flakes
- 4 tablespoons (50 g) vegetable oil
- 8 ears fresh corn
- 2 16-oz bags frozen corn (alternative)
- some Kosher salt
- 4 ounces (56 g) feta or Cotija cheese
- 1 cup (64 g) scallions
- 1 cup (42 g) fresh cilantro leaves
- 2 jalapeño peppers
- 2 to 4 cloves garlic
- 4 tablespoons (56 g) mayonnaise
- 2 tablespoons fresh lime juice
- some chili powder or hot chili flakes
- 6 tablespoons (75 g) vegetable oil
- 12 ears fresh corn
- 3 16-oz bags frozen corn (alternative)
- some Kosher salt
- 6 ounces (84 g) feta or Cotija cheese
- 1 ½ cups (96 g) scallions
- 1 ½ cups (63 g) fresh cilantro leaves
- 3 jalapeño peppers
- 3 to 6 cloves garlic
- 6 tablespoons (84 g) mayonnaise
- 3 tablespoons fresh lime juice
- some chili powder or hot chili flakes
Cookware¶
- 1 skillet
- 1 bowl
- 1 colander
Instructions¶
Step 1¶
Heat vegetable oil (30ml) in a large nonstick skillet or wok over high heat until shimmering. Add fresh corn (shucked, kernels removed; about 3 cups fresh corn kernels) or frozen corn (thawed and dried thoroughly), season to taste with Kosher salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 2 minutes total. Transfer to a large bowl.
Step 2¶
Tip
If using frozen corn, thaw it and dry it thoroughly before cooking. Place the corn in a colander to let it drain well, then spread the kernels on a few layers of clean kitchen towel and pat them completely dry.
Step 3¶
Add feta or Cotija cheese (60g, finely crumbled), scallions (finely sliced, green parts only), fresh cilantro leaves (½ ounce, finely chopped), jalapeño pepper (seeded and stemmed, finely chopped), garlic (pressed or minced on a Microplane grater, about 1 to 2 teaspoons), mayonnaise (30ml), fresh lime juice (15ml, from 1 lime), and chili powder or hot chili flakes (to taste) and toss to combine. Taste and adjust seasoning with Kosher salt and more chili powder or hot chili flakes to taste. Serve immediately.
Source