[Recipe] Esquites (Mexican Corn Salad)

I know what you’re thinking right now.

How in the heck do I pronounce ‘esquites’? I’ll be honest here – I hardly know. I don’t speak spanish. I’ve never been to Mexico. I’m so far from Mexico you wouldn’t believe. I can barely be out in the sun.

Before a few days ago I had no idea this salad even existed, let alone had I tried it. But I sure am glad I came upon it. Ah, the wonder of the internet. You’ll be happy I found it too, believe me.

I’m taking this salad to a BBQ my husband and I are heading to this evening. I’m taking this salad, along with a tres leches cake (that recipe is courtesy of Ree Drummond, the Pioneer Woman). I’m pretty jazzed up about trying that too.

Other than sitting home baking and making a great corn salad, this lovely Saturday has been taken up by a lot of lounging on the couch with the dog, cleaning, and listening to my husband building our new deck on the back of the house. He’s done such a beautiful job, I can’t wait to show you. He really is great at what he does.

Corn here in New Brunswick is just coming into season, so this is a perfect time to try this salad. It makes a great side dish for a grilled steak and is a nice alternative to corn on the cob.

[Recipe] Esquites (Mexican Corn Salad)

4 cups corn (fresh or frozen, about 4 ears)
2 Tbsp butter
1/2 tsp salt
1 clove garlic, minced
3 Tbsp mayonnaise
1 Tbsp minced jalapeno (optional)
1 tsp chili powder (optional)
1 Tbsp chopped cilantro (optional)
juice of 1/2 lime
1/4 cup feta cheese (or cotija cheese, if you can get it)

If using fresh corn, strip the kernels from the ears using a sharp knife. Corn massacre!

Heat a large pan over medium heat. Add the butter and the corn.

Saute the corn in the butter until it is golden and starting to brown around the edges, about 15 minutes. Add the garlic and chopped jalapeno, lower the heat, and continue to saute for another 5 minutes.

Transfer the corn to a large bowl and add the remaining ingredients. We got to use a jalapeno fresh from the garden today. I was so impressed. It was beautiful. Mix well.

Serve at room temperature with additional cheese sprinkled on top, if desired.

[Recipe] Esquites (Mexican Corn Salad)

This salad makes a great side dish for a grilled steak and is a nice alternative to corn on the cob.

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Prep Time 20 mins

Cook Time 25 mins

Total Time 45 mins

Ingredients

  

• 4 cups corn fresh or frozen, about 6 ears
• 1 clove garlic minced
• 3 Tbsp butter
• 3 Tbsp mayonnaise
• 1 jalapeno seeded and chopped finely (optional)
• 1/2 Tbsp chili powder optional
• 2 Tbsp chopped cilantro optional
• juice of 1 lime
• 1/4 cup feta cheese or cotija cheese, if you can get it

Instructions

 

• If using fresh corn, strip the kernels from the ears using a sharp knife.
• Heat a large pan over medium-high heat. Add the butter and the corn.
• Saute the corn in the butter until it is golden and starting to brown around the edges, about 15-20 minutes.
• Transfer the corn to a large bowl and add the remaining ingredients.
• Mix well.
• Serve at room temperature with additional cheese sprinkled on top, if desired.