When I came across the recipe for corn esquites salad I took one look at it and knew I had to give it a try. This salad is basically Mexican elote which is roasted corn on the cob seasoned with cayenne, butter, mayonnaise, and cotija cheese. The corn in this recipe is cut off the cob and pan roasted until the kernels char and caramelize. Then the corn is mixed with the elote ingredients, garlic, lime, jalapeno, and cilantro. I decided to kick it up a notch and add sliced tomatoes and avocado to the salad. It was so tasty! The combination of ingredients was sweet and spicy from the corn and jalapenos yet creamy and tangy from the lime juice and cotija cheese. It ended up being the perfect topping for tacos!
Corn Esquites Salad with Avocado (Mexican Roasted Corn Salad)
(makes 4 servings)
Printable Version
Ingredients:
- 2 tbsp butter
- 4 ears corn (3 cups kernels)
- 2 tbsp mayo
- 2 oz. cotija cheese, finely crumbled
- 2 green onions, chopped
- 1 handful cilantro, chopped
- 1 jalapeño, minced
- 2 garlic cloves, minced
- 1 lime, juice
- 1 tomato, chopped
- 1 small avocado, chopped
- 1/2 tsp chili powder
- salt and pepper to taste
Directions:
- Heat the butter in a saute pan and add the corn. Stir to coat and cook on medium high for about 10 minutes until the underside has charred. Stir and let cook for another 3-5 minutes.
- Add the jalapeno and garlic and saute for about 1 minute.
- Mix everything together in a bowl, and garnish with cotija.
delicious!