Esquites (Mexican Street Corn Salad)

3 Aug

Thanks to a suggestion in the comments, I remembered I had this recipe bookmarked in my “To Try” list.  I had every ingredient for this except the cilantro (because, hey, fresh herbs do not last that long) and exactly the right amount of ears of corn.  Kismet!  And I am so glad I had that reminder, because this was ridiculously good.

We ate this side dish alongside some simple black bean burritos, eating it as-is and also as a sort of warm “salsa” on the burrito.  Both were extremely good.  The sharp feta contrasts perfectly with the sweetness of the warm caramelized corn, and the mayonnaise creates a creamy sauce that is to die for.  The heat from the jalapeños and crushed red pepper flakes works well with the sweet corn and creamy feta and mayonnaise, bolstered by the bright, fresh cilantro, lime, and scallions.  I will definitely be making this again the next time we receive corn in our CSA with no changes other than the fact that I want to double or even triple the recipe.

As an update, I just wanted to acknowledge that I made this dish again with ingredients from Week Four of the CSA.  Because we were bringing it as a side dish to a friend’s house, I decided to serve it cold.  And it was frickin’ delicious both room temperature and cold.  I also added about half a cup of halved cherry tomatoes, which was a great addition that added both color and flavor.

Esquites (Mexican Street Corn Salad)

From Serious Eats

2 tbs. vegetable oil

4 ears fresh corn, shucked, kernels removed

Kosher salt

2 tbs. mayonnaise

2 oz. feta cheese, finely crumbled

1/2 cup scallion greens, finely sliced

1/2 cup cilantro greens, finely chopped

1 jalapeño, seeded and stemmed, finely chopped

2-3 cloves garlic, finely minced

1 lime, juiced

Crushed red pepper flakes, to taste

Heat oil in a large non-stick skillet or wok over high heat until shimmering.  Add corn kernels and 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 cook, again without moving, until charred on second side, another 2 minutes.  Continue tossing and charring until well charred all over, for a total of about 8-10 minutes.

Add remaining ingredients and toss to combine.  Taste for seasonings and adjust as necessary.  Serve immediately.

6 Responses to “Esquites (Mexican Street Corn Salad)”

  1. Tammy August 4, 2012 at 12:47 pm #

    No corn yet! But your esquite is gorgeous – saving for later.

    • bliss46th August 11, 2012 at 11:35 pm #

      Great idea for farm share veggies. Thanks for posting!


  1. Geauga Family Farms Summer CSA – Week Four « Kelseyincleveland's Blog - August 4, 2012

    […] the CSA corn.  Naturally, the charred pepper sandwich used a CSA green bell pepper.  Finally, the esquites, or Mexican street corn salad, used the remainder of the CSA corn.  Many of the peaches were eaten out of hand, but a couple […]

  2. Geauga Family Farms Summer CSA – Week Five « Kelseyincleveland's Blog - August 11, 2012

    […] nice big pitcher of it in the fridge.  From last week, the corn went into making another batch of esquites, as well as the corn and tomato chowder I recently posted.  Some of the tomatoes also well into […]

  3. Geauga Family Farms Summer CSA – Week Seven « Kelseyincleveland's Blog - August 25, 2012

    […] making a sort of vegetarian burrito bowl with some of the peppers, topped with a play off of the esquites I made awhile back.  I am certainly going to make a big chopped salad to have for lunch a couple […]

  4. Vegetarian Burrito Bowls with Creamy Cilantro Pinto Beans, Corn Salsa, and Fajitas « Kelseyincleveland's Blog - August 29, 2012

    […] Follow recipe, posted here […]

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: