ESQUITES
Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese. This version doesn't require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized. Cotija brings salty, milky accents to the salad. Ancho chile powder adds smoky notes, but you can use any type of chile powder you favor. Leftovers transform quickly into a great pasta salad the next day; simply toss with cooked pasta and olive oil.
Provided by Kay Chun
Categories salads and dressings, vegetables, side dish
Time 15m
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- In a large cast iron or heavy skillet, heat oil over medium-high. Add corn, season with salt and pepper, and cook, stirring occasionally, until corn is nicely charred and softened, 8 to 10 minutes. Turn off the heat and let stand for 2 minutes. (This helps the corn pick up more char and smoky flavor.)
- Meanwhile, in a large bowl, combine mayonnaise, crema, cilantro and lime juice; season with salt and pepper. Reserve 1/4 cup sauce in a small bowl for drizzling.
- Add seared corn to the large bowl, season with salt and pepper and toss to coat. Transfer to a large serving platter, spreading corn mixture in an even layer. Drizzle with the reserved sauce, and sprinkle with Cotija and chile powder. Garnish with more cilantro and serve with lime wedges.
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Azola Landela
[email protected]I love that this recipe is so adaptable. I can add or remove ingredients to suit my own taste.
Anitah Ongaachi
[email protected]This is a delicious and easy recipe that I will definitely make again.
kevin caudill
[email protected]I've made this recipe several times and it's always a crowd-pleaser.
Kally Kelly
[email protected]This recipe is a great way to use up leftover corn on the cob.
Hasaan Mirani
[email protected]I love serving this dish with a dollop of sour cream and a sprinkle of chili powder.
Bellah Jayde
[email protected]This is a great recipe to make ahead of time. It's even better the next day.
fariya fariya
[email protected]This dish is so versatile. I've added black beans, tomatoes, and even chicken to it before.
Mimi Mbachu
[email protected]The creamy sauce is the perfect complement to the roasted corn.
AYAH TV
[email protected]I love the smoky flavor that the roasted corn adds to this dish.
darjann1
[email protected]This is a great recipe for a quick and easy weeknight meal.
Amanda Underwood
[email protected]I've been making this recipe for years and it's always a hit. It's the perfect summer side dish.
agency chain
[email protected]This recipe is so easy to follow and the results are amazing. I love that I can use fresh or frozen corn.
St Lakshitha
[email protected]I made this for a potluck and it was a huge success. Everyone loved it! I even had people asking me for the recipe.
H_S BLACK
[email protected]This was my first time making esquites and it turned out great! I followed the recipe exactly and it was perfect. The corn was tender and flavorful and the sauce was creamy and cheesy. I will definitely be making this again.
Mstan Khan
[email protected]I've made this recipe a few times now and it's always a hit. My friends and family love it. It's so easy to make and it's a great way to use up leftover corn.
Bilawal Hussain
[email protected]This esquites recipe is a winner! The flavors are so well-balanced and the corn is perfectly cooked. I love the addition of the cotija cheese and cilantro. It really takes the dish to the next level.