Esquites (Mexican Elotes Salad)
Description
A spoonable version of Mexican elotes, esquites are an easy way to enjoy fresh corn off-the-cob and packed with the flavor of jalapenos, Cotija cheese, cilantro, and shallots.
Ingredients
•
1 tablespoon olive oil
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4 ears corn, kernels cut from cob
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salt and ground black pepper to taste
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1 small shallot, minced
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1 tablespoon mayonnaise, or more to taste
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1 teaspoon chile-lime seasoning (such as Tajin®), or more to taste
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1 jalapeno pepper, seeded and minced
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1/2 cup fresh cilantro, chopped
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2 ounces Cotija cheese, crumbled
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1 lime, cut into wedges
Directions
1
Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
2
Mix shallot, mayonnaise, and chile-lime seasoning together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.