Esquites (Mexican Road Corn Salad)

Esquites, aka Mexican Road Corn Salad, is a contemporary and simple facet dish that pairs properly with any summer time dinner. Filled with craveable flavors and crispy-crunchy textures, it should steal the present at dinnertime!

Corn is to Iowa as flat roads are to Nebraska. PLENTIFUL!

Just a bit good-natured, Midwestern ribbing for you. 😉

That’s to say, native candy corn is exploding out of our grocery shops and farmer’s markets and to have fun, I turned a number of ears right into a dish I’ve been desirous to develop for years – Esquites, aka Mexican Road Corn Salad.

This contemporary facet dish highlights charred candy corn plus a handful of different crispy, zesty elements tossed in mild and creamy dressing. Filled with intense taste and texture, its the right pairing to any grilled summer time dinner!

Mexican street corn salad in a serving bowl

Esquites aka Mexican Road Corn Salad

Esquites, aka Mexican Road Corn Salad, is a well-liked Mexican-street meals that mixes corn kernels with mayonnaise, lime juice, chili powder, and cotija cheese served in a cup or bowl.

It’s creamy with a much bigger emphasis on CRUNCH, and I really like the flavour of charred candy corn in distinction to the opposite contemporary elements.

Whereas my Iowa-based kitchen is miles away from the road distributors dotting Mexico, I really like the commonalities between the elements usually present in genuine Esquites, and the one on my counter all summer time lengthy: contemporary native candy corn.

Principal Elements Wanted

Raid the farmer’s market or grocery retailer for the elements you’ll want for this straightforward facet dish.

Candy corn: in fact! You’ll want 4 regular-sized ears of candy corn, or 5-6 in case your ears are on the smaller facet.
Onions: each inexperienced onions and crimson onions present crunch and a zesty taste to the candy corn salad.
Jalapeno: for a bit of warmth. Be happy so as to add extra in the event you like.
Cotija cheese: is a salty, agency, crumbly cheese that I simply love. Make sure to learn my tip under for learn how to simply crumble it up vs shopping for pre-crumbled.
Cilantro: pairs very properly with the opposite flavors within the dish.
Mayonnaise and bitter cream: kind the bottom of the creamy dressing that’s drizzled over the salad.
Chili powder: provides a touch of smokey taste that compliments the grilled candy corn.

Additionally, whereas my recipe doesn’t explicitly name for it as a result of the salad might be served chilly and I dislike this explicit ingredient served chilly – it’s DELICIOUS with cooked and crumbled bacon sprinkled on high!

What to serve with Esquites

For the reason that base of Esquites is grilled corn, I wish to pair it with a grilled protein because the grill is already on. That stated, you’ll be able to serve Esquites heat/room temp, or retailer it within the fridge and serve it chilly later within the week.

Listed here are some nice grilled recipes to pair with Mexican Road Corn Salad:

close up photo of bowl of mexican street corn salad

Methods to Make Esquites

Step 1: Grill the candy corn.

Begin by brushing 4 cobs of candy corn with vegetable or canola oil then grill them over medium-high warmth till the kernels are evenly charred, about 10 minutes, rotating the cobs each couple of minutes.

You should use a fuel or charcoal grill, or forged iron grill pan on the stovetop as I’m displaying right here.

Switch the grilled corn to a chopping board then slice the kernels off as soon as they’re cool sufficient to deal with utilizing my go-to methodology proven within the video under.

Spoiler alert: put the bundt pan away!

Step 2: Mix the elements in a bowl.

Add the grilled corn kernels to a big mixing bowl with freshly crumbled cotija cheese, inexperienced onions, crimson onion, jalapeno, contemporary cilantro, and garlic then combine with a spatula to mix.

ingredients for esquites in a mixing bowl

I really like Cacique Cotija cheese and urge you to make use of their contemporary cotija vs shopping for a pre-crumbled canister which comprises fillers and anti-caking brokers. The style of contemporary is unmatched.

Recipe Tip

Add your complete wheel of cotija cheese to a ziplock bag then take away the air and seal. Squeeze the cheese along with your arms – it ought to immediately crumble with practically no effort.

Step 3: Make the dressing.

To a small mixing bowl, whisk collectively the juice of a lime, mayonnaise, bitter cream, chili powder, and salt.

Pour the dressing over the candy corn combination then fold with a spatula till simply mixed. That’s all she wrote!

Methods to Serve and Retailer

Esquites is able to scoop, serve and luxuriate in straight away at room temperature. Alternatively you’ll be able to scoop the salad into an hermetic storage container for as much as 3 days and serve it chilly. Each methods are equally scrumptious.

Nonetheless you serve it I hope you’re keen on each final chew of this contemporary and flavor-packed Mexican Road Corn Salad recipe – get pleasure from!

Extra Contemporary Facet Dish Recipes

4 ears candy corn, shucked, see notes
2 inexperienced onions, chopped
1/4 small crimson onion, minced
1 jalapeno, seeded then minced
1 clove garlic, pressed or minced
1/2 cup contemporary finely-crumbled cotija cheese
small handful contemporary cilantro, minced
1 lime
1/4 cup mayonnaise
2 Tablespoons bitter cream
1 teaspoon chili powder
1/2 teaspoon salt

Brush the corn cobs with vegetable oil then grill them on a fuel, charcoal, or grill pan on the range over medium-high warmth till the kernels are evenly charred, ~10 minutes, rotating the cobs as they cook dinner. As soon as the ears are cool sufficient to deal with, slice the kernels off the cob.
Measure out 3 cups of charred candy corn kernels then add them to a big mixing bowl with the inexperienced onions, crimson onion, jalapeno, garlic, cotija cheese, and cilantro then stir with a spatula to mix.
To a small bowl add the juice of the lime, mayonnaise, bitter cream, chili powder, and salt then whisk to mix. Pour over the candy corn combination then stir to coat. Scoop the salad into bowls or onto plates then serve. Alternatively you’ll be able to refrigerate for as much as 3 days then serve chilly.

A regular-sized ear of candy corn usually yields ~3/4 cup kernels. In case your ears of candy corn are on the smaller facet, use 5 or 6 ears to equal 3 cups of candy corn kernels.
I really like this dish served with cooked and crumbled bacon on high!

Energy: 165kcal, Carbohydrates: 14g, Protein: 4g, Fats: 11g, Saturated Fats: 3g, Polyunsaturated Fats: 5g, Monounsaturated Fats: 3g, Trans Fats: 0.02g, Ldl cholesterol: 17mg, Sodium: 412mg, Potassium: 220mg, Fiber: 2g, Sugar: 5g, Vitamin A: 366IU, Vitamin C: 11mg, Calcium: 78mg, Iron: 1mg