Esquites (Mexican Elotes Salad) Tasty Recipes

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Esquites (Mexican Elotes Salad)

"Elote, made from grilled corn on the cob and slathered in deliciousness, is a popular street food that shows up at the local fair every year. Esquites are an off-the-cob version that makes a refreshing salad on a hot summer day. Top with more Cotija cheese and a dusting of Tajin®."

Ingredients :

• 1 tablespoon olive oil
• 4 ears corn, kernels cut from cob
• salt and ground black pepper to taste
• 1 small shallot, minced
• 1 tablespoon mayonnaise, or more to taste
• 1 teaspoon chile powder with lime (such as Tajin®), or more to taste
• 1 jalapeno pepper, seeded and minced
• 1/2 cup fresh cilantro, chopped
• 2 ounces Cotija cheese, crumbled
• 1 lime, cut into wedges

Instructions :

Prep : 25M	Cook : 4M	Ready in : 30M

• Heat oil in a large cast iron skillet over high heat until shimmering. Add corn kernels, in batches if necessary. Stir briefly; sprinkle lightly with salt and pepper. Cook, without stirring, until corn is slightly charred, about 2 minutes. Stir once and cook for 1 minute more. Remove from heat and set aside.
• Mix shallot, mayonnaise, and chile powder together in a large bowl. Stir in the corn and jalapeno until well coated in dressing. Stir in 1/2 of the cilantro and Cotija cheese. Taste and season as desired. Top with the remaining cilantro. Serve each portion with a lime wedge.

Notes :

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