Monday, July 22, 2013

Mexican Corn Salad (Esquites)

I spotted this recipe on Closet Cooking some time ago, but had to wait to make it.  On the remote island we live on, it's hard to get corn on the cob.  You can get a version of it, but it's not the same as the super-sweet North American version.  So, I waited until we came to the States on vacation to make this. 

The best pan for this would probably be cast-iron, to really get the char on the corn.  All our rental condo had was non-stick cookware though, so I made due with that and it was fine.  But I wasn't really able to get a char at all.  This was still delicious, though.  
Mexican Corn Salad (Esquites)
adapted from Closet Cooking

  • 2 tablespoons butter
  • 3 cups corn (about 3-4 ears), cut from the cob
  • 1 small jalapeno, seeded and finely diced
  • 3 tablespoons mayonnaise
  • 1 glove garlic, grated
  • 2 green onions, sliced
  • 1 handful cilantro, chopped
  • 1 lime, juiced
  • 2 tablespoons cotija or feta cheese, crumbled
  • chili powder to taste
  • 1.  Melt the butter in a heavy skillet over medium-high heat.  Add the corn, toss, and let it si,t cooking until charred.  Mix it up and let it char again, about 6-10 minutes.  Add the jalapeno, saute for a minute and remove from heat.  Mix everything and serve warm or at room temperature.  (I sauteed the garlic too, but some fresh garlic flavor would also have been nice.)

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