Esquites | Mexican Corn Salad

Esquites | Mexican Corn Salad

If you love Elotes then you will love this warm corn salad that is essentially cream corn with all the flavors of Elotes.  Never had Elotes? Well it’s amazing corn on the cob with crema and/or mayo, lime, cayenne, and other flavors depending on where you get it or how you make it!

Esquites | Mexican Corn Salad

This version is made in adaptation from a favorite Summer recipe: Thomas Keller’s Summer Corn.  A cream corn that uses lime, cayenne, and chives. It’s warm, crunchy, and bright.  This version is all of that plus, cotija, green onions, poblanos, and a little extra spice. It is addictive-ly delicious.  This corn salad is so good you could eat it all by itself for Meatless Monday or serve it with some grilled fish, in tacos, or take it to a picnic.  Everyone will ask you for the recipe, promise!

Esquites | Mexican Corn Salad

ESQUITES

  • 6 ears fresh corn, shucked and de-silked
  • 3 Tablespoons butter
  • 1-2 Poblano Peppers
  • 1/2 cup heavy cream
  • 1/4 cup crema
  • 1/4 cup mayonnaise
  • 1 lime, zested and juiced
  • 1 teaspoon of salt and ground black pepper
  • 1 teaspoon cayenne
  • 1/2 teaspoon cumin
  • 1 clove garlic, minced, or more to taste
  • 2 scallions, sliced on diagonal
  • 2-3 ounces of Cotija, crumbled
  • 1/4 cup cilantro, chopped
  • additional cilantro, roasted peppers, Cotija, and
    roasted peppers for serving

DIRECTIONS: 

Esquites | Mexican Corn Salad

To roast poblanos and any peppers you would like for serving: Preheat broiler (I use my convection oven) and rub peppers with oil. Place in upper part of oven under broiler. (Cook about 8-10 minutes per side, until blackened and blistered.)

Cut kernels from corn – I use a large bowl so I can rinse the corn and double check for silk.  Zest and juice lime.  My lime yields 3 1/2 Tablespoons of juice.

Esquites | Mexican Corn Salad

In a large skillet over medium heat melt 3 tablespoons of butter; add corn, lime juice, salt, and pepper.  Cook stirring occasionally for 15 to 18 minutes.  The juice will release from the corn and some browning may occur.

Meanwhile, mix heavy cream, crema, mayo, garlic, cayenne, and cumin together; set aside until ready to add to corn.  Chop green onions, cilantro, and cotija.  Once peppers are ready peel off skin, slice in half and de-seed; chop and set aside with other ingredients.

Esquites | Mexican Corn Salad

Once corn is cooked down stir in cream mixture and stir to combine; lower heat and allow to cook, stirring occasionally – it will look soupy, but the corn will slowly absorb the cream.  Cook for 5-8 minutes, add more cream if you like.  Once finished stir in remaining ingredients. And transfer to your serving dish and serve warm!  Though it’s pretty darn tasty cold too.

Esquites - Mexican Corn Salad

 

This is all I’m eating for dinner – I love it so…

ApronClad

2 Comments on “Esquites | Mexican Corn Salad

  1. i’ve had this in a restaurant but homemade looks better. yum!

  2. Pingback: Best basic creamed corn recipe plus 15 variations - Thanksgiving.com

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