Mexican street corn is probably one of the best things to eat during the summer months to throw on the grill. However, sometimes when I don’t feel like firing up the grill, I make it’s cousin – Esquites. It’s really more of a warm corn salad. If you do this right, you should see and hear the corn pop when it gets hot.
Related Recipe: Mexican Street Corn (Elotes)
Off the Cobb Mexican Street Corn (Esquites)
- 2 tablespoons olive oil
- 4 ears fresh corn, shucked, kernels removed (about 3 cups fresh corn kernels)
- Kosher salt
- 2 tablespoons mayonnaise
- 2 ounces feta or cotija cheese, finely crumbled
- 1/2 cup fresh cilantro leaves, finely chopped
- 1 jalapeño pepper, seeded and stemmed, finely chopped
- 1 to 2 medium cloves garlic, pressed or minced
- 1 tablespoon fresh juice from 1 lime
- Chili powder or hot paprika, to taste
- Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with 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 well charred all over, about 10 minutes total. Transfer to a large bowl.
- Add mayonnaise, cheese, scallions, cilantro, jalapeño, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.