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Esquites Salad

Esquites salad

2
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Easy
An off-the-cob version of Mexican street corn, this salad has kick (thanks, chili powder) and comfort (crumbly cheese). You can also chill it and serve cold. Cotija is the crumbly, pungent, salty cheese you’ll typically find with other Mexican cheeses in your grocery store. Can’t find it? Substitute with queso fresco, feta, or ricotta salata.

Ingredients

Cooking spray

4 spray(s)

Frozen corn

2½ cup(s), thawed, or fresh corn kernels

Light mayonnaise

2 Tbsp

Lime zest

½ tsp

Fresh lime juice

1 Tbsp

Chili powder

¾ tsp

Kosher salt

¼ tsp

Smoked paprika

¼ tsp

Scallions

¼ cup(s), chopped, thinly sliced

Cilantro

2 Tbsp, chopped

Jalapeño pepper

1 medium, seeded and finely chopped

Cotija cheese

¼ cup(s), crumbled

Instructions

  1. Arrange an oven rack about 4 inches from the broiler. Preheat the broiler to high. Line a large sheet pan with foil; coat the foil with cooking spray. Spread corn onto the 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 the pan from the oven and cool slightly.
  2. In a medium bowl, whisk the mayonnaise, lime zest, lime juice, chili powder, salt, and smoked paprika. Stir in the corn, scallions, cilantro, and jalapeño; fold in the cheese.
  3. Serving size: a generous ½ cup

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