Description
This Skillet Mexican Street Corn Salad (Esquites) is a flavorful and easy-to-make dish featuring sweet corn kernels sautéed with butter and olive oil, tossed with a creamy lime-mayo dressing, Cotija cheese, fresh herbs, and a hint of spice. Perfect as a side or snack, this vibrant salad captures the essence of traditional Mexican street corn with a convenient twist.
Ingredients
Scale
Corn and Cooking
- 3 cups fresh corn kernels (from 4 ears of corn)
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- ½ teaspoon salt
Dressing and Toppings
- 1 garlic clove (finely minced)
- 1 tablespoon lime juice (from 1 lime)
- 2 tablespoons mayonnaise
- â…“ cup Cotija cheese (or queso fresco)
- ¼ cup diced red onion
- 1 jalapeno (seeded and diced)
- 3 green onions (green parts only, finely chopped)
- 2 tablespoons finely chopped fresh cilantro
Instructions
- Sauté the Corn: Add olive oil, butter, and corn kernels to a medium skillet over medium heat. Cook for about 10 minutes, stirring occasionally to prevent sticking and promote even cooking. Then, increase the heat to medium-high and cook for an additional 2 minutes until a slight char forms on the corn, enhancing its flavor. Transfer the cooked corn to a large bowl and allow it to cool for 10 minutes.
- Prepare the Dressing: While the corn is cooling, whisk together mayonnaise, finely minced garlic, lime juice, and ½ teaspoon salt in a small bowl until smooth and well combined. This creamy, tangy dressing will add zest and richness to the salad.
- Combine and Toss: Pour the mayo dressing over the cooled corn in the large bowl. Add Cotija cheese, diced red onion, seeded and diced jalapeno, finely chopped green onions, and fresh cilantro. Toss gently but thoroughly to evenly distribute all ingredients and flavors. Serve the salad immediately for a warm version or refrigerate for 2 hours to enjoy chilled.
Notes
- For a spicier kick, include jalapeno seeds or add a pinch of cayenne pepper.
- If Cotija cheese is unavailable, queso fresco or feta cheese can be substituted.
- This salad can be served warm, at room temperature, or chilled, depending on preference.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- For a vegan version, substitute the butter with a plant-based alternative, mayonnaise with vegan mayo, and cheese with a vegan cheese option.
