When the winter ice storm hit Atlanta a couple of weeks ago, we were on our third consecutive night of Mexican leftovers. We’d had tacos, quesadillas, beans, Spanish rice, carne guisada and were wanting different flavors. We had to use what we had in the house since we couldn’t go anywhere, and I thought a corn salad would be a yummy dish. After looking at some esquites recipes online, I realized that everyone does it a little differently and decided that I would make it my own way, too.
This recipe is perfect any time of year, in my opinion – but many say that it’s best in the summer when you can use fresh, in-season corn off the cob. I also think that would be great, and will try it when summer comes around.
Even if corn isn’t in season, you can still make this dish. Start by charring 2 cups of corn in a skillet with butter. This takes about 10-12 minutes.
Add onions and jalapenos and cook for another 2-3 minutes – you still want them to be crunchy.
Add contents of skillet to a mixing bowl and add chopped cilantro.
Add mayonnaise, sour cream, salt, pepper, paprika, chili powder, garlic and lime juice.
Stir all ingredients to combine.
Top with shaved cotjia cheese or parmigiano cheese if you don’t have the cotija.
Serve in bowls and garnish with a sprinkle of fresh cilantro.
- 1 tablespoons butter
- 3-4 cups corn
- 1 jalapeno, seeded and finely diced
- 1.5 tbsp mayonnaise
- 1.5 tbsp sour cream
- 1/2 tsp minced garlic
- 1/2 medium onion, chopped
- 1 handful cilantro, chopped
- 1 tbsp lime juice
- 2 tablespoons cotija (or parmigiano), grated
- 1/2 tsp paprika
- 1/2 tsp chili powder
- salt and pepper to taste
- Melt the butter in a skillet over medium-high heat.
- Add the corn, let it sit cooking until charred, stir and let it char again, about 10 minutes.
- Add the chopped onion and diced jalapeno, saute for 2-3 minutes and remove from heat.
- Add skillet mixture to a mixing bowl
- Add remaining ingredients
- Mix everything and serve warm or at room temperature, and add a garnish of fresh cilantro (optional)
