Esquites (Mexican Corn Salad)
A warm creamy corn salad, this simple Mexican side dish gets a little heat from some fresh jalapeno with a bit of cream & salt from Cotija cheese.
Servings: 6
Calories: 208kcal
Ingredients
- 2 tbsp butter
- 2 cans corn drained, or 4 ears fresh corn cut off cob
- 1/2 jalapeno seeded and diced
- 3 tbsp mayonnaise
- 1 clove garlic minced
- 2 green onions thinly sliced
- 1 handful of fresh cilantro roughly chopped
- 1 lime juiced
- 2 tbsp Cojita cheese finely crumbled or shredded Mexican blend cheese
- 1/8 tsp chili powder to taste
- 1 ripe avocado peeled and diced optional
Instructions
- In a large skillet, over medium-high heat, melt the butter.
- Add the corn to the pan and allow it to slightly char on the bottom of the pan, then give it a good stir and let it char one more time.
- Stir in the jalapeno and remove the skillet from heat.
- Transfer the corn mixture into a medium/large bowl and add in the mayonnaise, garlic, onions, cilantro, lime juice, cheese, chili powder and avocado.
- Gently stir everything together just until evenly incorporated.
- Serve immediately (warm) or cover and refrigerate, serving when chilled, your choice. Both ways are great.
Notes
- If you plan to serve this as leftovers or make it in advance, you should wait to stir the avocado in until just prior to serving.
- Adjust the heat by adding more or less jalapeno and chili powder.
- Don't like cilantro? Omit it or substitute parsley.
Nutrition
Calories: 208kcal | Carbohydrates: 32g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 9mg | Sodium: 118mg | Potassium: 356mg | Fiber: 4g | Sugar: 7g | Vitamin A: 570IU | Vitamin C: 14mg | Calcium: 47mg | Iron: 1mg