Esquites (Corn Salad)
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Yield
Serves 6 (serving size: about 1/2 cup)
Roasting the corn under the broiler adds a little smoky flavor and also a "meatier" texture, more like the corn used in Mexico, which is less sugar-sweet than ours. You can also grill the corn over high heat. This snack is a popular street food in Mexico, and it's made inroads in the U.S. in recent years, popping up everywhere from county fairs to ballpark concession stands.
Ingredients
- 6 ears fresh corn
- 1/4 cup chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 2 tablespoons canola mayonnaise
- 2 serrano chiles, stemmed, seeded, and minced
- 1 ounce Cotija or feta cheese, finely crumbled (about 1/4 cup)
Nutritional Information
- Calories 93
- Fat 3.6g
- Satfat 1.2g
- Monofat 1.4g
- Polyfat 0.9g
- Protein 3g
- Carbohydrate 14g
- Fiber 2g
- Cholesterol 6mg
- Iron 0.0mg
- Sodium 104mg
- Calcium 34mg
- Sugars 5g
- Est. added sugars 0g
How to Make It
Preheat broiler to high with oven rack 6 inches from heat. Place corn on a broiler pan or rimmed baking sheet; broil 8 minutes or until blackened in spots, turning once or twice. Cool. Cut kernels from cobs to equal about 3 cups; place kernels in a large bowl. Add cilantro, juice, mayonnaise, chiles, and cheese; toss well to coat. Serve salad chilled or at room temperature.
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