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–+ servings
esquites in a vintage pyrex bowl next to a green linen napkin

Esquites (Mexican Street Corn Salad)!

sherisilver
The best way to eat street corn? With a fork, of course!
5 from 2 votes
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad
Servings 4
Calories 200 kcal

Ingredients
  

  • 4 ears of corn, husked
  • 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, for serving

Instructions
 

  • 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.

Notes

  1. Frozen corn can be substituted for fresh - you'll need 3 cups. Saute with some butter or olive oil in a skillet till toasty and browned.
  2. Chili powder can be used in place of cayenne pepper.
  3. Looking for ribs? These and these are my faves!

Nutrition

Serving: 1gCalories: 200kcalCarbohydrates: 18gProtein: 6gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 21mgSodium: 294mgPotassium: 267mgFiber: 2gSugar: 6gVitamin A: 271IUVitamin C: 8mgCalcium: 96mgIron: 1mg
Keywords corn, elotes, esquites, mexican street corn, salad
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