Mexican Street Corn Salad (Esquites)
Serves 65 mins prep15 mins cook
This delicious, vegetarian corn salad is basically street corn in a bowl, and a popular food you will see on many street corners and in restaurants in Mexico.
0 servings
What you need
Instructions
0 Soak husked corn in water for 30 minutes. I do this in my kitchen sink. It can be skipped, but it helps plump the corn before it goes on the grill to keep it from shriveling on you. 1 Prepare a grill on medium-high heat. You can also use a grill pan if you don't have an outdoor grill, or even an oven at 450 degrees. Adjust cooking time appropriately. 2 Grill corn, turning occasionally, until corn is charred in most spots. This will take 10-15 minutes. 3 Transfer to a platter and let it sit until cool enough to handle. 4 Slice off the kernels and reserve. You should have about six cups. Make dressing: 7 In a large bowl, whisk yogurt, mayonnaise, garlic, chili powder or paprika, zest and juice of the lime, salt, and 1/4 cup of the cheese to combine. 8 Add reserved corn kernels and toss to coat. 9 Top with the remaining 1/4 cup of cheese, scallion, and cilantro, and serve.View original recipe