Esquites (Mexican Corn Salad)

Yield 6

Pillar of Nutrition Eat the Rainbow

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Esquites (Mexican Corn Salad)

This fabulous salad evokes the ears of corn sold on the streets of Mexico

Ingredients

• Sauce:
• ● 3 Tablespoons lime juice (~ 2 limes)
• ● 4 Tablespoons whole milk yogurt
• ● 1–2 jalapeño chilies, stemmed and diced (optional; for more heat use serrano chilies)
• ● ¼ teaspoon kosher salt
• Corn Salad:
• 2 Tablespoons plus 1 teaspoon olive oil, divided (see steps 2 & 3)
• 6 cups of fresh corn (~6 ears of corn)
• ¼ teaspoon kosher salt
• 2 cloves of garlic, minced
• ½ teaspoon chili powder
• ½ cup cotija cheese, crumbled
• ¾ cup coarsely chopped fresh cilantro with stems
• 3 scallions, sliced thin

Directions

1. For the sauce:
2. Mix lime juice, yogurt, chilies, and ¼ teaspoon salt in a large bowl.
3. For the salad:
4. Heat 1 Tablespoon of olive oil in a 12-inch nonstick skillet over high heat until it shimmers. Add half of the corn to the pan, spread into an even layer and sprinkle with ¼ teaspoon salt. Cover and cook, without stirring, until the corn is charred (about 3 minutes). Remove skillet from heat and let it stand covered for 15 seconds, until any popping subsides. Transfer corn to the bowl with sauce mixture. Repeat step 2 with the rest of the corn and mix with sauce.
5. Add remaining 1 teaspoon of olive oil, garlic, and chili powder to the pan the corn was cooked in and heat over medium high. Cook, stirring constantly, until fragrant, about 30 seconds. Transfer garlic mixture to bowl with corn mixture and toss to combine. Let cool (about 10 minutes, or less).
6. Add cotija, cilantro, scallions and toss to combine