lunch · vegetarian · gluten-free
Esquites (Mexican street corn salad)
Charred corn tossed with lime, chili, mayo, cotija and cilantro—elote in a bowl.
- Time
- 20min
- Steps
- 4
Ingredients
Tick what you already have.
Allergens
Contains milk and egg.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
You have everything. Go cook.
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Tick what's finished. The rest stays in your pantry.
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Equipment
Nothing beyond a knife, a board and the usual pots and pans.
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Method
-
1
Cook the corn in oil in a very hot skillet without stirring until charred, then toss and char again, 8 minutes.
-
2
Off the heat, add scallions and jalapeño.
-
3
Stir in mayo, lime, chili powder and salt.
-
4
Top with cotija, cilantro and an extra pinch of chili.
