Esquites (Mexican Elotes Salad) recipe
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- 1 tablespoon olive oil 4 ears corn, kernels cut from cob salt and ground black pepper to taste 1 small shallot, minced 1 tablespoon mayonnaise, or more to taste 1 teaspoon chile-lime seasoning (such as Tajin®), or more to taste 1 jalapeno pepper, seeded and minced ½ cup fresh cilantro, chopped 2 ounces Cotija cheese, crumbled 1 lime, cut into wedges
Nutrition Info
- 195.9 caloriescarbohydrate: 20.9 gcholesterol: 16.2 mgfat: 11.5 gfiber: 3.2 gprotein: 6.4 gsaturatedFat: 3.7 gservingSize: -sodium: 335.6 mgsugar: 3.5 gtransFat: : -unsaturatedFat: : -
Directions Esquites (Mexican Elotes Salad)
Directions
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Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly, sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.