Esquites Mexican Street Corn Salad Recipes
ESQUITES (MEXICAN STREET CORN SALAD)
A tasty Mexican street corn salad with an amazing blend of sweet corn, salty cheese, sour lime juice and a hint of spicy chili powder; pure summer in a bowl. From J. Kenji Lopez-Alt is the Chief Creative Officer of Serious Eats.
Provided by gailanng
Categories Corn
Time 15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Heat oil in a large non-stick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until well charred all over, about 10 minutes total. Transfer to a large bowl.
- Add mayonnaise, cheese, scallions, cilantro, jalapeno, garlic, lime juice, and chili powder and toss to combine. Taste and adjust seasoning with salt and more chili powder to taste. Serve immediately.
Nutrition Facts : Calories 228.4, Fat 14.8, SaturatedFat 3.8, Cholesterol 16.8, Sodium 229.6, Carbohydrate 21.3, Fiber 2.9, Sugar 4.5, Protein 6.4
ESQUITES
Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn't require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.
Provided by Kay Chun
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
- Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
- Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.
More about "esquites mexican street corn salad recipes"
MEXICAN STREET CORN SALAD - FOOD WITH FEELING
How to make this corn salad: 1) Make the sauce by whisking together all of the ingredients. 2) Grill the corn, let it cool, and then cut it off of …
From foodwithfeeling.com
5/5 (3)Calories 311 per servingCategory Side Dish
From foodwithfeeling.com
5/5 (3)Calories 311 per servingCategory Side Dish
- You can grill the corn with the husks on or off. I took the husks off to ensure that I got some nice grill marks on the corn and because I feel like it gives it a nice grilled flavor. FOR HUSKS ON: let your corn soak in water for 10 minutes before grilling. FOR HUSKS OFF: lightly spray spray each cob with cooking spray.**
- Place the corn on the grill and grill for roughly 12 minutes, turning the cobs 1/4 turn every 3 minutes. Let the corn cool enough to handle and then carefully cut the corn from the cob and place in a large bowl.
- Make the sauce by stirring together the sour cream, mayonnaise, garlic, salt, lime zest and juice, and chili powder.
AUTHENTIC MEXICAN ESQUITES (MEXICAN CORN SALAD) - MY …
Instructions. Start by adding the butter, onion and garlic to a frying pan and cooking until the onion is translucent. Add the corn kernels and cook …
From mylatinatable.com
4.4/5 (27)Total Time 30 minsCategory Appetizer, Street FoodCalories 291 per serving
From mylatinatable.com
4.4/5 (27)Total Time 30 minsCategory Appetizer, Street FoodCalories 291 per serving
- Start by adding the butter, onion and garlic to a frying pan and cooking until the onion is translucent.
ESQUITES RECIPE (MEXICAN STREET CORN SALAD) - COOKIE AND …
Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then …
From cookieandkate.com
5/5 (14)Total Time 20 minsCategory Side DishCalories 283 per serving
From cookieandkate.com
5/5 (14)Total Time 20 minsCategory Side DishCalories 283 per serving
MEXICAN STREET CORN SALAD (ESQUITES) RECIPE - SERIOUS EATS
Directions. Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or …
From seriouseats.com
4.9/5 (21)Calories 276 per serving
From seriouseats.com
4.9/5 (21)Calories 276 per serving
ESQUITES (MEXICAN STREET CORN) - FRESH MEX STREET FOOD AT …
Add onion and cook for 3-4 minutes until soft. Add the corn and cook for a further 5-6 minutes, leave the corn still in the pan to char slightly. Remove from the heat and cool for 5 minutes. Stir in the cilantro, mayonnaise, …
From cookeatworld.com
From cookeatworld.com
MEXICAN STREET CORN SALAD AKA ESQUITES - CRAVINGS OF A …
Grill for 8 to 10 minutes, turning occasionally to char each side. Remove from grill and set on a platter. Remove kernels from the cob, the easiest way to do this is to hold the end of the cob with a dish towel and use a good …
From cravingsofalunatic.com
From cravingsofalunatic.com
ESQUITES MEXICAN STREET CORN SALAD - SHOCKINGLY …
Skillet Esquites: Warm, tangy, sweet, spicy Mexican-inspired corn salad is a Mexican street snack usually sold in a cup. Holy moly it’s good! Making it stovetop in a skillet is easy! My family is raving about this recipe for …
From shockinglydelicious.com
From shockinglydelicious.com
GRILLED MEXICAN STREET CORN SALAD (ESQUITES) + VIDEO!
Instructions. Preheat the grill to high heat. Shuck the corn and remove any remaining silk strands. Once the grill is hot, grill the corn for about 2 minutes per side, 8 minutes total. Allow the corn to cool, then use a serrated …
From aspicyperspective.com
From aspicyperspective.com
ESQUITES (MEXICAN CORN SALAD) - THE COOKIE ROOKIE®
Be sure to see the recipe card below for full ingredients & instructions! Mix together the corn, mayonnaise, table crema, lime juice and salt. Fill the cups halfway. Sprinkle with queso fresco and chili powder. Fill the cups …
From thecookierookie.com
From thecookierookie.com
ESQUITES RECIPE (MEXICAN STREET FOOD WITH CORN)
This corn recipe is super easy to make. Here is how you make it: In medium-high heat, melt the butter in a skillet. Once melted, add the chopped onion and cook until transparent. Add the corn and epazote (if using), serrano …
From mexicoinmykitchen.com
From mexicoinmykitchen.com
MEXICAN STREET CORN SALAD - SERVED FROM SCRATCH
Instructions. Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside. Add pepper, jalapeno, cilantro, and onion to large bowl with …
From servedfromscratch.com
From servedfromscratch.com
RECIPE: ESQUITES (MEXICAN CORN SALAD) - KITCHN
Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. …
From thekitchn.com
From thekitchn.com
AIR FRYER MEXICAN STREET CORN (ESQUITES) | KAREN'S KITCHEN STORIES
Brush the ears of corn with the olive oil. In a small bowl, mix the mayonnaise, garlic, lime juice, chile powder, cayenne powder, salt, and pepper. Air fry the corn at 375 degrees F in an air fryer or air fryer toaster oven for 10 to 15 minutes, until the corn kernels are tender. Strip the kernels from the cobs into a bowl and toss in the ...
From karenskitchenstories.com
From karenskitchenstories.com
ESQUITES - MEXICAN STREET CORN SALAD » DJALALI COOKS
Side Dish, Salad – Mexican. By Kelly Djalali – Serves: 2-4. Prep Time: 15 Minutes – Cooking Time: 6-9 Minutes – Total Time: ~25 Minutes. Esquites takes Mexican street corn flavors and tosses them in a bowl, with charred corn kernels. Easier to …
From djalalicooks.com
From djalalicooks.com
MEXICAN STREET CORN SALAD (ESQUITES) | USU
1. Prepare the ingredients. Remove kernels from corn. Dice tomato, red onion, and jalepeño (optional).; Finely chop cilantro. 2. Cook the corn. Heat oil in a frying pan on medium heat. Add corn kernels to the pan.
From extension.usu.edu
From extension.usu.edu
ESQUITES | CREAMY MEXICAN STREET CORN SALAD - MY COOKING JOURNEY
Instructions. I used frozen corn to make the this Salad. Heat a heavy pan, preferably a cast iron pan on medium high heat. Add the oil to the pan and when the oil starts to smoke, add the frozen corn kernels. Mix it well and let it caramelize / roast on one side. Then mix it well and let it roast on the other side.
From mycookingjourney.com
From mycookingjourney.com
ESQUITES (MEXICAN STREET CORN SALAD) - SHE KEEPS A LOVELY HOME
How to Make Esquites – Step by Step. 1. Shuck 3 ears of corn and slice the kernels off the cob into a bowl. 2. Finely dice 1 jalapeño, ⅓ cup red onion, and ⅓ cup red bell pepper. Finely chop ¼ cup cilantro, mince 2 cloves of garlic and slice 1 lime in half. 3. Add 2 tbsp. butter to a pan and melt.
From shekeepsalovelyhome.com
From shekeepsalovelyhome.com
ESQUITES (MEXICAN STREET CORN SALAD) • CURIOUS CUISINIERE
Heat the butter in a large skillet (preferably cast iron). Add onion and sauté until soft. Add the corn to the onion and sauté until bright yellow and lightly golden. Remove the pan from the heat and mix in the mayonnaise and lime juice. Spoon the corn into individual serving cups or bowls and top as desired.
From curiouscuisiniere.com
From curiouscuisiniere.com
MEXICAN CORN SALAD - MAMA LOVES FOOD
Mexican corn salad (aka esquites, or elote salad) is a Mexican street food with corn, cotija, Mexican crema, lime, onion, cilantro, & spices.. This Mexican corn salad recipe is so simple to make and is the most delicious of sweet corn flavor with a bright cilantro and lime dressing. Serve it alongside smoked chicken thighs, or over pan seared chicken breasts.
From mamalovesfood.com
From mamalovesfood.com
MEXICAN STREET CORN SALAD RECIPE WITH MAYO - THERE HAVE BEEN ...
1939-1947 Dodge Truck Registry. 1949 - 1952 Plymouths Club. Wash Kingdom Car Wash Home Facebook Find a great co...
From lavidaenethnicolor.blogspot.com
From lavidaenethnicolor.blogspot.com
ESQUITES- MEXICAN STREET CORN SALAD - CACIQUE® INC.
HOW TO MAKE IT. Place ears of corn on a 400ºF grill for 15 minutes, flipping on all sides to get a nice char. Set aside to cool. Cut corn kernels from cob. In a medium bowl mix together the corn, lime juice and Crema Mexicana. Add ¼ cup of crumbled Cotija, cilantro, diced jalapeno, chile powder, and give it a quick toss to combine.
From caciquefoods.com
From caciquefoods.com
MEXICAN STREET CORN SALAD - JO COOKS
Heat olive oil in a skillet over high heat and char your corn stirring occasionally, fresh and canned corn usually takes 3-5 minutes while frozen may take a bit longer. Transfer to a bowl and allow to cool. Prepare your Mexican street corn salad – Add the remaining ingredients to the bowl and stir thoroughly. Add salt, pepper, and lime juice ...
From jocooks.com
From jocooks.com
MEXICAN STREET CORN SALAD (ESQUITES) - SMELLS LIKE HOME
Grill the corn for 8 to 10 minutes, turning every couple of minutes so all sides are cooked fairly evenly. Transfer corn to a platter and allow to cool for 5 minutes. To make the dressing: While the corn grills, stir the mayonnaise, sour cream together, spices, salt, pepper, and lime juice together in a small bowl.
From smells-like-home.com
From smells-like-home.com
ESQUITES: MEXICAN CORN IN A CUP - UMAMI GIRL
Add the minced garlic to the skillet and cook, stirring, for 30 seconds. Remove from heat and let cool for at least 10 minutes, until just warm. In a serving bowl, mix together the mayonnaise, chili powder, salt, and pepper. Add corn, scallions, cilantro, lime juice, and cotija. Toss gently to. combine well.
From umamigirl.com
From umamigirl.com
FOOD ESQUITES (MEXICAN STREET CORN SALAD)
What to Serve with Esquites. In Mexico, street vendors typically serve esquites in small cups for easy snacking. You can follow their cue and serve esquites in cups for fun grab-and-go party appetizers. Or, serve esquites from a bowl, family style, and let everyone help themselves. Just remember to double (or triple) the recipe! Either way ...
From ruffntuff.in
From ruffntuff.in
ESQUITES RECIPE (MEXICAN STREET CORN SALAD) | OLIVEMAGAZINE
STEP 1. Heat the oven to 220C/fan 200C/gas 7. Drain the corn and tip half into a baking tray. Put in the oven for 20-25 minutes or until charred, stirring halfway through. STEP 2. In a pan, heat the olive oil, and fry the onion, garlic and jalapeño until light brown and soft. Add the cooked and uncooked corn, and the remaining ingredients with ...
From olivemagazine.com
From olivemagazine.com
MEXICAN STREET CORN SALAD (ESQUITES) - SAVING ROOM FOR DESSERT
Add half the corn kernels and spread to cover the bottom of the skillet. Season with a pinch of salt and plenty of fresh black pepper. Cover and cook undisturbed until the corn is charred, about 5 minutes. Remove the corn to a large bowl to cool. Repeat with another tablespoon of oil and the remaining corn.
From savingdessert.com
From savingdessert.com
ESQUITES, MEXICAN STREET FOOD MADE VEGAN | BROWNSUGAR&VANILLA
First, sautéed the diced chile with butter and then add the corn. Add your water, salt and the epazote. Leave it until it starts to boil. Taste, adjust the flavor and get ready to serve it. Serve the corn and a little broth in glasses. Finish with lime juice, mayonnaise, and chili powder.
From brownsugarandvanilla.com
From brownsugarandvanilla.com
MEXICAN STREET CORN SALAD (ESQUITES) – (GLUTEN FREE, VEGETARIAN)
Make dressing: In a large bowl, whisk mayonnaise, garlic, chili powder or paprika, zest and juice of the lime, salt, and half of the cheese to combine. Add reserved corn kernels and toss to coat. Top with the remaining 1/4 cup cheese, scallion, and cilantro, and serve. Keyword corn, summer, vegetarian.
From kathleenashmore.com
From kathleenashmore.com
ESQUITES RECIPE (MEXICAN STREET CORN SALAD) - JOYFUL HEALTHY EATS
Here’s how to make esquites: Preheat grill to medium high heat, about 375-400°F. Make the Chili Lime Cream Sauce: to a small bowl add mayo, plain yogurt, lime juice, smoked paprika, chili powder, chipotle chili powder, salt and pepper. Whisk until …
From joyfulhealthyeats.com
From joyfulhealthyeats.com
ESQUITES (MEXICAN STREET CORN SALAD) - CARLSBAD CRAVINGS
STEP 1: MAKE DRESSING. Whisk together Mexican crema or sour cream, mayonnaise, lime juice, garlic, chili powder, ground cumin, smoked paprika, pepper and sea salt in a large bowl; set aside. Make sure to use a bowl large enough to hold all of the salad ingredients, because we will add them directly to the dressing.
From carlsbadcravings.com
From carlsbadcravings.com
ESQUITES (MEXICAN STREET CORN SALAD) - BIG FLAVORS FROM A TINY …
To Make Esquites (Mexican Street Corn Salad) Heat oil over medium-high in a large non-stick skillet and add the corn, jalapeno, and white and light green parts of the green onions. Let cook without moving for 3-4 minutes, then toss, and let cook for anther 3-4 minutes without moving. Continue this process until the corn is deeply charred, about ...
From sarastinykitchen.com
From sarastinykitchen.com
ESQUITES - THE MOST DELICIOUS MEXICAN CORN SALAD RECIPE | DRIZZLE …
4 cups of corn kernels (cut off a cob or frozen-thawed). 2 Tbsp oil for frying. 2 cloves garlic – crushed. 4 – 6 Tbs freshly grated Parmesan (or cotija or Parmesan cheese). Juice from 2 limes. 1 Jalapeno finely minced or chopped (or another chilli of your choice). 2 Tbs finely chopped cilantro, coriander. a pinch or 2 of dried chilli flakes (optional) 1 – 2 Tbs mayonnaise
From drizzleanddip.com
From drizzleanddip.com
ESQUITES - CREAMY MEXICAN CORN SALAD - CASUAL FOODIST
1/4 cup fresh cilantro chopped. Instructions. Heat olive oil in a large skillet over medium high heat. Add corn and cook, undisturbed, for 4-5 minutes or until some of the kernels have browned on the bottom. Stir and cook for an additional 3-4 minutes. Transfer the corn to a …
From casualfoodist.com
From casualfoodist.com
MEXICAN STREET CORN SALAD - KATIE'S CUCINA
Turn the heat off the burner. Then mix in the mayonnaise, crumbled Cotija cheese, fresh cilantro and chili powder. Mix well until incorporated. Let sit on burner for 5 minutes, mixing periodically. Before serving sprinkle a little cayenne pepper if desired on top as well as additional chili powder and cotija cheese.
From katiescucina.com
From katiescucina.com
MEXICAN STREET CORN SALAD (ESQUITES RECIPE) — DAMN, SPICY!
Instructions. In a large skillet over medium heat, melt the butter until hot and sizzling. When sizzling, add the onion, garlic, and chiles and sautee until soft and fragrant. If using fresh or frozen corn: add the corn and cook for 5-6 minutes, then pour in the water, add the epazote (if using) and season with salt.
From damnspicy.com
From damnspicy.com
PSA: ESQUITES (MEXICAN STREET CORN SALAD) MAKES A BANGIN’ SALAD …
Before adding the esquites, I tossed the romaine and chicken with a little bit of dressing I made from mayo, lime juice, salt and pepper, and chili powder. Essentially the same flavor base as the corn salad. Seriously can’t recommend enough, especially for those trying to eat healthily! 388 calories for 1/5 of the esquites recipe, a romaine ...
From reddit.com
From reddit.com
MEXICAN STREET CORN SALAD (ESQUITES) - COMPLETE COMFORT FOODS
Grease and heat grill to high heat. Once hot, add corn and close the lid. Cook 2 – 3 minutes on each side, rotating the corn until all of the sides are lightly charred, about 10 – 12 minutes, closing the lid in between rotations; set the corn aside and allow to cool enough to handle. Once cooled, cut the kernels off the cob and transfer to ...
From completecomfortfoods.com
From completecomfortfoods.com
KETO MEXICAN STREET CORN SALAD (I.E. ESQUITES!) - GNOM-GNOM
Instructions. Preheat oven to 400°F/200°C. Place trimmed cauliflower in a rimmed baking tray, rub with olive oil, season with salt and freshly ground black pepper, and dollop with butter all over. Roast for 25 to 30 minutes, tossing everything together for …
From gnom-gnom.com
From gnom-gnom.com
ESQUITES (MEXICAN STREET CORN SALAD) - FOOD AND COOKING BLOG
Let the corn cool for a couple of minutes, then move it to a medium blending bowl. Include the staying components to the bowl (the mayo, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to integrate. Season to …
From thomaszinsavage.com
From thomaszinsavage.com
MEXICAN STREET CORN SALAD (ESQUITES) - SAVOR THE BEST
Heat the oil in a large skillet over medium-high heat. When the oil is hot, add the corn kernels to the skillet and let them sit until the kernels on the bottom are browned. Continue to cook, stirring every 2 minutes for about 6-8 minutes until the kernels are browned and begin to make popping noises. Set aside to cool.
From savorthebest.com
From savorthebest.com
ESQUITES - CORN SALAD FROM THE STREETS OF MEXICO | PARTASTE
1.5 - 2 cups of corn kernels (kernels from 2 medium / large ears of corn) 1.5 tbls butter; 2 small limes, one juiced and one cut into wedges; ¼ tsp chili powder or more to taste
From partaste.com
From partaste.com
MEXICAN-INSPIRED GRILLED CORN SALAD WITH COTIJA - SKINNYTASTE
Grill 10 to 12 minutes, turning often, until charred in spots. Transfer to a cutting board and set aside to cool. Cut the kernels off the cobb. Put the corn, scallions and cotija cheese in a medium salad bowl. Drizzle with the olive oil and toss. Add the tajin (chili lime seasoning), cilantro and toss again.
From skinnytaste.com
From skinnytaste.com
BEHIND THE SEASONING: MEXICAN STREET CORN SEASONING
Also known as “elote,” Mexican street corn is grilled, covered in fresh, creamy toppings, and served on a stick. You can skip the stick, but don’t skip this zesty, lime-forward seasoning that adds easy, authentic flavor and bold color. Layered Elote Salad. Also called esquites, this Mexican street corn in a cup packs all the flavor of ...
From savoryspiceshop.com
From savoryspiceshop.com
GRILLED ESQUITES | MEXICAN CORN SALAD – BBQ TEACHER VIDEO TUTORIALS
BBQ “HOW TO” VIDEOS. Grilled Esquites | Mexican Corn Salad June 19, 2022 - 7:27 am; Bacon Mac and Cheese Burger June 18, 2022 - 10:28 pm; Smoked Tri Tip Steak Sandwich Recipe – How to Smoke Tri Tip on a Pellet Grill June 17, 2022 - 8:36 am; Dry-Aged T-Bone with Umami Butter | Reverse Seared 110-Day Dry-Aged Steak!
From bbqteacher.com
From bbqteacher.com
MEXICAN STREET CORN SALAD (ESQUITES) - BELLY FULL
Remove from the heat and cool for 10 minutes. In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper. Add to the bowl the cooled corn and all the other ingredients; using a rubber spatula, gently fold to combine and coat.
From bellyfull.net
From bellyfull.net
You'll also love