Grilled Mexican Street Corn Salad (Esquites)

Name: Grilled Mexican Street Corn Salad (Esquites)
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Ingredients: 6 ears of corn; 4 tbsp mayonnaise; 0.5 cup cotija, queso fresco or feta cheese; 1 small red onion; 2 fresh jalapeños; 2 limes, zested and juiced; 1 handful large handful of cilantro; 1 tsp smoked paprika

A vibrant and creamy salad that captures all the smoky, tangy flavors of traditional Mexican Elote. This crowd-pleasing dish features charred corn tossed with zesty lime, fresh cilantro, and salty cheese.

Servings4 Portions

Prep Time15 Mins

Cook Time10 Mins

Difficulty

Easy

Ingredients

ears of corn
6
mayonnaise
4 tbsp
cotija, queso fresco or feta cheese
0.5 cup
small red onion
1
fresh jalapeños
2
limes, zested and juiced
2
large handful of cilantro
1 handful
smoked paprika
1 tsp

Step-by-Step Instructions

Preheat your outdoor grill to medium-high heat or set your oven broiler to high. Lightly coat each ear of corn with the mayonnaise, then season with a pinch of salt and pepper.

Place the corn on the grill or under the broiler. Cook for 5 to 8 minutes, turning occasionally, until the kernels are bright yellow and develop charred, blackened spots.

Remove the corn from the heat and let it cool slightly. Once safe to handle, stand each cob upright and use a sharp knife to slice the kernels off the cob. Transfer the kernels to a large mixing bowl.

Add the red onion, jalapeños, cilantro, lime zest, lime juice, smoked paprika, and cheese to the bowl. Mix in 1 teaspoon of salt and toss until the ingredients are thoroughly combined.

Taste the salad and add more salt or lime juice if desired. Serve immediately while warm, or refrigerate and serve chilled.

Chef's Tips

If you don't have fresh corn, you can use frozen or canned corn kernels charred in a hot cast-iron skillet with a little oil. For the cheese, Cotija is traditional for its salty, crumbly texture, but Feta is a perfect and easily accessible substitute.