Mexican Corn Salad (Esquites)

Mexican Corn Salad (Esquites) Image

A delicious street food from Mexico, that is delicious to make in your kitchen! [caption id="attachment_5989" align="aligncenter" width="300"]Mexican corn salad From[/caption]


2 tbsp vegetable oil 4 ears fresh corn, shucked, with kernals removed (~3 cups of kernels) Kosher salt 2 tbsp mayonnaise 2 oz feta cheese 1/2 cup finely sliced scallion greens 1/2 cup fresh cilantro leaves, finely chopped 1 jalapeno pepper, seeded, stemmed, finely chopped 1-2 medium cloves garlic, pressed or minced ~1 tbsp fresh juice from a lime Chili powder or hot pepper flakes to taste  


  1. Heat oil in a large non-stick skillet over high heat until shimmering. Add corn kernels and salt, toss, and cook without stirring until charred on one side (~2 mins). Toss corn, stir, and char on a second side (~2 more minutes). Continue tossing and charring like this until well charred all over (~10 minutes total). Transfer to a large bowl.
  2. Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder, and toss to combine.
  3. Taste and add more salt or chili powder as needed. Serve immediately.

If you have extra, you can eat it with avocado on toast!