This was bound to happen.

Street Corn Salad Esquites l

I just wish it had happened sooner.

I tried my very first street corn – “elote” – about 8 years ago at a launch party for chef Ivy Stark’s latest book. And I. Was. Hooked.

You all know how much I love my corn. And this was corn that was roasted, slathered in mayo, sprinkled with lime juice and coated in cheese.

Street Corn Salad Esquites l

I mean…..

So I made it myself.

And then I turned it into a popsicle.

And now I’m sharing what is possibly my favorite way to eat it.

I first had “esquites” at one of my favorite NYC eateries, and thought, “Why isn’t street corn ALWAYS served this way?”. Because it is exactly like elote, but the corn is taken off the cob after it’s cooked, and tossed in a bowl with the rest of the ingredients. This makes the dish much neater and easier to eat. And also much more dangerously easy to consume vast quantities.

As I do.

Street Corn Salad Esquites l

And while corn is perfectly in season right now, this recipe also works beautifully with frozen kernels. No grill? No problem. Cook the corn however you like; you really can’t go wrong.

Serve or bring this to your next potluck or end-of-summer gathering, and be prepared to blow everyone’s minds. It’s seriously that good.

Street Corn Salad (“Esquites”)
from Bon Appetit

4 ears of corn, husked (about 3 cups kernels)
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
pinch each paprika and cayenne pepper (or to taste)
1/2 cup crumbled Cotija cheese, plus extra for sprinkling
2 tablespoons chopped cilantro, plus extra for sprinkling

lime wedges

Cook the corn on the grill over medium-high heat, turning till charred on all sides (about 8 – 10 minutes). Let sit till cool enough to handle and cut off the kernels.

In a medium serving bowl mix the mayonnaise, lime juice, paprika and cayenne (if using), 1/2 cup crumbled Cotija and 2 tablespoons chopped cilantro. Add the corn kernels and stir till evenly coated. Season with salt and pepper and top with additional Cotija and cilantro. Serve warm, cold or at room temperature, along with lime wedges.

(print this recipe)

This delicious recipe brought to you by Sheri Silver

More great dinner ideas on Pinterest!

Street Corn Salad Esquites l

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