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 or sliced, 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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