Esquites
Esquites are the ultimate Mexican street corn salad: charred corn, lime, mayo, cotija, and Chili Lime Seasoning in every bold, creamy bite
Servings: 6 people
Ingredients
- 3 cups corn about 4 ears, cut from the cob
- 1 tablespoon olive oil
- 1 jalapeno seeded and finely diced
- 2 green onions sliced
- 1 handful cilantro chopped
- 1 lime juiced
- 2 tablespoons cotija or feta, crumbled
- 2 teaspoons Chile Lime
- 2 tablespoons mayo
- 1 avocado
- ½ cup shredded Monterey jack cheese
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Heat the olive oil in a large nonstick skillet or wok over high heat until shimmering. Add the corn, season with salt, toss once or twice, and cook without stirring until charred on one side, about 2 minutes. Toss again and continue cooking until charred on the second side, about 2 more minutes. Repeat the process until the corn is evenly charred all over, about 10 minutes total. Transfer the corn to a large mixing bowl.
- Add the jalapeño, green onions, cilantro, lime juice, cotija cheese, and Dalkin&Co Chili Lime Seasoning to the corn and toss to combine.
- Add the mayo and mix until the corn is evenly coated. Sprinkle with Monterey Jack cheese and toss again. Taste and adjust with more Chili Lime Seasoning, salt, or lime juice if needed. Serve at room temperature or chilled.
Notes
Don’t overcrowd the pan while charring the corn—you want those toasty bits. Either use a large skillet or do it in 2 batches if needed!
Nutrition
Calories: 233kcal | Carbohydrates: 20g | Protein: 7g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 15mg | Sodium: 168mg | Potassium: 369mg | Fiber: 4g | Sugar: 4g | Vitamin A: 463IU | Vitamin C: 13mg | Calcium: 109mg | Iron: 1mg