Mexican Street Corn Salad (Esquites)
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.
- 6 ears of corn, husks and silks removed
- 1/4 cup mayonnaise
- 1/2 cup Cotija cheese, crumbled can sub parmesan or feta
- 1/2 cup scallions, sliced, green parts only
- 1/2 cup fresh cilantro, finely chopped
- 2 medium cloves garlic, finely minced
- 1/2 tsp chili powder or paprika
- 1/2 tsp Kosher salt
- 1 lime, juiced and zested
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.
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.
Grill corn, turning occasionally, until corn is charred in most spots. This will take 10-15 minutes.
Transfer to a platter and let it sit until cool enough to handle.
Slice off the kernels and reserve. You should have about six cups.
In a large bowl, whisk mayonnaise, garlic, chili powder or paprika, zest and juice of the lime, salt, and half of the cheese to combine.
Add reserved corn kernels and toss to coat.
Top with the remaining 1/4 cup cheese, scallion, and cilantro, and serve.