Receta Mexican Corn Salad or Esquites Recipe
The fresh summer corn is finally here! And do I have the best corn salad recipe for you— Mexican Corn Salad or Esquites. This fast and easy summer recipe has all the authentic Mexican Street Food flavor of traditional Mexican corn on the cob with nothing stuck in your teeth or smeared from ear to ear. See? I told you it is the perfect corn salad.
I wait all year for “fresh from the field” corn on the cob but, to tell you the truth, I’m not so crazy about the mess. I used the say it was because of the kids. You know… the messy, buttery fingers, the butter drips all over the shirt and that’s just me. Imagine the mess the kids made! Now that they are grown and fly airplanes and build “rock crawler” vehicles and stuff like that, I can’t really blame them anymore. I have to admit to everyone that I make this esquites recipe just because I love it.
Esquites is the lesser known relative of elotes, the yummy Mexican grilled corn on the cob that is slathered with mayonnaise, rolled in salty cotija cheese, sprinkled with chile powder and served with a wedge of lime. Esquites takes all of those flavors and stuffs them into a cup to eat with a spoon or with tortilla chips… lots and lots of tortilla chips!
Don’t worry, you won’t have to light up the BBQ every time you are in the mood for this corn salad. I just throw mine into a 400 degree oven and roast them in the husks for a fast and easy weeknight meal. That way, I get all the roasted flavor without taking the time to start up the grill. Traditionally, the corn is cut away from the cob raw and sauted in 2 or 3 tablespoons of oil. Either way is great, just be sure not to over cook the corn.
You will notice that my version of this corn salad has the addition of sour cream. It’s not traditional but mayo can be a little heavy (and has sooo many more calories). I mix sour cream with a small amount of mayo just to keep the “body” of the sauce. I use Shamrock Farms’ new Zesty Jalapeno Sour Cream for extra flavor. But, if you can’t find that in your area, just use regular sour cream and add a tablespoon or two of finely minced jalapeno.
Mexican Corn Salad or Esquites
Author: Sandy Hoopes
Recipe type: Side Dish or Appetizer
Cuisine: Mexican
Serves: 6 to 10
- 6 ears of corn in the husk
- ¾ cup Shamrock Zesty Jalapeno Sour Cream or regular sour cream with 2 tablespoons minced jalapeno
- 2 to 3 tablespoons mayonnaise
- 1 tablespoon hot sauce
- ¼ cup vegetable stock
- Juice of ½ large lime
- 1 teaspoon kosher salt
- 1 fresh cracked black pepper
- 1 teaspoon granulated sugar
- 3 tablespoons crumble cotija cheese
- 1 heaping tablespoon minced cilantro
- ground New Mexico chile powder for garnish
- lime wedges for garnish
- Tortilla chips
Roast corn with the husks on over a medium heat BBQ or in a 400 degree oven for 30 minutes or warmed through. Do not over cook the corn. Turn when necessary.
While the corn is roasting, bring the vegetable stock to a boil. Remove from heat and allow to cool some before adding the sour cream, mayonnaise and hot sauce.
When the corn is roasted, allow to cool until they can be easily shucked. Remove the peels and silk from the corn and cut the kernels from the cob.
Toss the corn kernels in the sour cream mixture.
Season with lime juice, salt, pepper and sugar.
Garnish with cheese, cilantro and chile powder.
Serve with tortilla chips for an appetizer or plain as a side dish.
3.2.1251
—posted by Sandy
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