Mexican Street Corn Salad (Esquites) Recipe

• servings: 4 servings
• total time: 20 minutes

Directions

BBQ corn. Or heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer. Continue tossing and charring until corn is well charred all over, about 10 minutes total. Transfer to a large bowl.

Add cheese, scallions, cilantro, jalapeño, garlic, mayonnaise, lime juice, and chile powder and toss to combine. Taste and adjust seasoning with salt and more chile powder to taste. Serve immediately.

Nutrition

• Serving Size: Serves 4
• Calories: 276 kcal
• Total Fat: 18 g
• Saturated Fat: 4 g
• Unsaturated Fat: 0 g
• Cholesterol: 17 mg
• Sodium: 361 mg
• Total Carbohydrate: 26 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 7 g