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Esquites (Corn Salad)

Photo: Jennifer Causey
Active time 20 mins
Total time 30 mins
Yield

Serves 6 (serving size: about 1/2 cup)

Roasting the corn under the broiler adds a little smoky flavor and also a "meatier" texture, more like the corn used in Mexico, which is less sugar-sweet than ours. You can also grill the corn over high heat. This snack is a popular street food in Mexico, and it's made inroads in the U.S. in recent years, popping up everywhere from county fairs to ballpark concession stands.

Ingredients

  • 6 ears fresh corn
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons fresh lime juice
  • 2 tablespoons canola mayonnaise
  • 2 serrano chiles, stemmed, seeded, and minced
  • 1 ounce Cotija or feta cheese, finely crumbled (about 1/4 cup)

Nutrition Information

  • calories 93
  • fat 3.6 g
  • satfat 1.2 g
  • monofat 1.4 g
  • polyfat 0.9 g
  • protein 3 g
  • carbohydrate 14 g
  • fiber 2 g
  • cholesterol 6 mg
  • iron 0.0 mg
  • sodium 104 mg
  • calcium 34 mg
  • sugars 5 g
  • Est. Added Sugars 0 g

How to Make It

  1. Preheat broiler to high with oven rack 6 inches from heat. Place corn on a broiler pan or rimmed baking sheet; broil 8 minutes or until blackened in spots, turning once or twice. Cool. Cut kernels from cobs to equal about 3 cups; place kernels in a large bowl. Add cilantro, juice, mayonnaise, chiles, and cheese; toss well to coat. Serve salad chilled or at room temperature.