Esquites salad
2
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This salad is the off-the-cob version of Mexican street corn, combining lightly charred corn kernels, light mayo, lime, chili powder, and smoked paprika. But perhaps the defining flavour, the ingredient that gives it its trademark taste, is cotija—the crumbly, pungent, salty cheese you’ll typically find with other Mexican cheeses in your grocery store. If you can’t find cotija, you can substitute queso fresco, feta, or ricotta salata. Enjoy this salad at room temperature, or make and chill it up to a day ahead for a cold version.
Ingredients
Cooking spray
4 spray(s)
Frozen corn
2½ cup(s)
Light mayonnaise
2 tbsp(s)
Lime zest
½ tsp(s)
Fresh lime juice
1 tbsp(s)
Chili powder
¾ tsp(s)
Kosher salt
¼ tsp(s)
Smoked paprika
¼ tsp(s)
Uncooked scallions
¼ cup(s)
Cilantro
2 tbsp(s)
Jalapeño pepper
1 medium
Cotija cheese
¼ cup(s)
Instructions
1
Arrange oven rack about 4 inches from broiler. Preheat broiler to high. Line a large sheet pan with foil; coat foil with cooking spray. Spread corn onto pan and lightly coat with cooking spray. Broil until lightly browned in spots, about 10 minutes. Stir corn, and broil until more kernels are browned, 3 to 5 minutes. Remove from oven and cool slightly.
2
In a medium bowl, whisk mayonnaise, lime zest, lime juice, chili powder, salt, and smoked paprika. Stir in corn, scallions, cilantro, and jalapeño; fold in cotija.
3
Serving size: a generous ½ cup
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