Esquites (Mexican Street Corn Salad) Recipe
Prep Time:
15 minutes
Cook Time:
30 minutes
Servings:
6 Servings
Ingredients
  • 1 tablespoon avocado oil
  • 8 ears of corn
  • 1 red pepper
  • 1 jalapeño
  • ¼ red onion
  • 1 bunch cilantro
  • 3 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • Juice from 1½ limes
  • 1 teaspoon Tajin
  • ½ teaspoon salt
  • ½ cup cotija cheese
Directions
  1. Heat up a grill pan to high heat and add the oil. Place the corn on the grill pan and cook for about 30 minutes, turning every 5-10 minutes until the corn is charred in some areas. When the corn is done, cut the corn from the cob.
  2. While the corn is cooking, dice the red pepper, jalapeño, red onion, and cilantro.
  3. In a small bowl, combine the sour cream, mayonnaise, lime juice, Tajin, and salt.
  4. Add the red pepper, jalapeño, red onion, cilantro, and cheese to the bowl with the corn. Toss with dressing and serve.