This Mexican Corn Salad, also known as Esquites, is my new favorite side dish that has earned its permanent spot at the table whenever we have Taco Night. It’s basically corn taken off the cob, toasted (slightly charred to emulate a roasted effect) in a hot pan on the stovetop and seasoned with smoky, spicy, and tangy seasonings to give your tacos, burritos, quesadillas, taquitos, flautas, enchiladas (just about any Mexican dish) an extra layer of flavor and texture.
Although it’s a Mexican dish, the list of ingredients can easily be found in your local grocery store. Well, actually there’s one ingredient that may be difficult to get your hands on, the cotija cheese (I don’t even have access to it and I live in the land of cheese…the Netherlands) but no worries because it can easily be replaced with feta cheese without sacrificing the authenticity in the taste of this Mexican Corn Salad.
Did I mention this is also very easy to make? It’s best to use fresh corn that you remove yourself off the cob (hold upright, flat side at the bottom and just slide a sharp knife down the sides to remove corn off the cob) but as an alternative you can also use frozen corn. Enjoy!
Recipe adapted from Jo Cooks with slight changes.
Mexican Corn (off the cob) Salad - Esquites
The Mexican Corn Salad (also known as Esquites) is a fresh and tasty side dish that brings added flavor and texture to any Mexican-themed meal. As with many side dishes, increase the serving and you've got yourself a main course.
Ingredients
- SALAD:
- 1 tablespoon extra-virgin olive oil
- 4 cups corn (about 5 ears), cut from the cob
- 1 red bell pepper, finely chopped
- 1/2 red onion, finely chopped
- 1/2 cup fresh cilantro, finely chopped (more for garnish)
- 5 green onions, chopped
- 1/2 cup cotija cheese (or feta cheese), crumbled
- THE DRESSING:
- 4 tablespoons lime juice (approx 2 limes)
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground smoked paprika
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon salt
- 2 tablespoons sour cream (or yogurt)
- 2 tablespoons mayonnaise
Directions
- Step 1 Cut the corn off the cob.
- Step 2 Heat a large skillet over high heat. Add olive oil. Add the corn. Cook for about 3-5 minutes. Try to let it char in various parts. To do this don’t stir the corn so often. Transfer to a large bowl and let cool while prepping the rest.
- Step 3 In a medium bowl add all the dressing ingredients and mix. Set aside.
- Step 4 Finely chop your red bell pepper, red onion, green onions and cilantro. Set aside.
- Step 5 Once corn is cooled add to it the dressing, chopped red pepper, red onion, green onion and cilantro. (Note: make sure to leave out some cilantro and chopped green onions for garnish later.) Stir everything together until well combined.
- Step 6 Add cotija cheese (or feta) and give it a slow mix until just combined. Taste. Adjust with salt and lime juice if needed.
- Step 7 Garnish with additional cheese, cilantro and green onions (if you remembered to save some from step #5. If you forgot…no worries.).
- Step 8 NOTE: If you’re using frozen corn it is not necessary to thaw it out before adding to the skillet. You do however need to cook it a few minutes longer.