Monday, August 12, 2013

Esquites- Mexican Corn Salad

Here is my version of Esquites. I like the addition of creamy nutty avocado in it. I serve this Esquites as a warm side dish to enchiladas, use it as a filling in tacos, or eat it as a warm or room temperature salsa to scoop up with some fresh tortilla chips.

If you want to get authentic with it, make sure to use fresh cotija cheese. If you live in an area where cotija is hard to come by, then some quality feta should do the trick.

Enjoy! 



Esquites - Mexican Corn Salad

Ingredients
4 ears of corn 
2 TB butter
1 large clove garlic
1 jalapeno chopped fine
Purple onion
2 avocados, pitted, peeled and diced
1 lime  
1 handful fresh cilantro - chopped
1/4-1/2 tsp chile powder
1 tsp paprika
4 TB light mayo
3-4 TB fine crumbled cotija (or feta)

Directions
-Cut corn off of cobs and set aside. I used 2 white cobs and 2 yellow cobs.
-Crush garlic through a press.
-Cut jalapeno in half. If you're not a fan of spicy, discard seeds. Chop into small pieces.
-Chop up purple onion into small pieces about the size of the corn kernels. (3/4-1 cup)
-Pit, peel and dice the avocados
-Juice the lime - I got about 3-3 1/2 TB
-Chop the cilantro fine
-In a heavy skillet over med/high heat, melt the butter. Add the corn and paprika and char
 it for 6 minutes or so stirring every couple minutes. Corn will get little black spots like
 on the grill.
-The last 2 minutes add the diced jalapenos and saute them. This will help reduce heat
 a bit. (careful breathing the steam while sauteing jalapeno. It can choke you up.)
-Remove corn from heavy skillet and transfer to a large bowl. Add the mayo, onion, and garlic and stir.
-Add the avocado, lime juice, cilantro, chile powder, and crumbled feta. Stir.
-Garnish with additional avocado, cojita or feta, or cilantro for presentation if you wish.
-Serve warm or room temp with chips to scoop or as a salad.



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