Esquites (Mexican Street Corn Salad)

by TacoEveryDay
Prep: 20m
Cook: 5m
vegetarian
Esquites (Mexican Street Corn Salad) - Image

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Ingredients
Servings:6
2tbspunsalted butter
3 1/2cupfrozen corn
2avocados
2Roma tomatoes
1/2red onion
1/4cupcilantro
1/4cupcotija cheese
4tbspplain Greek yogurt
2tbsplime juice
1tbspchili powder
2tsptaco seasoning
2tsphot sauce
1/2tspsalt
Nutrition Facts

Per serving

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Instructions
  1. 1

    Char the corn

    Melt the butter in a large skillet over medium-high heat. Add the corn and cook for 2 to 3 minutes, stirring now and then, until it picks up some lightly charred spots. Pull it off the heat and let it cool for about 10 minutes so it doesn't wilt everything else.

  1. 2

    Build the base

    While the corn cools, chop the avocados, dice the Roma tomatoes, and finely chop the red onion and cilantro. In a big bowl toss them together with the crumbled cotija, Greek yogurt, lime juice, chili powder, taco seasoning, hot sauce, and salt until everything is coated.

  2. 3

    Fold it all together

    Add the cooled corn to the bowl and gently fold until combined. Taste and adjust with more salt or a squeeze of lime if it needs a little lift.

  3. 4

    Serve

    Pile it into bowls or cups and finish with extra cotija and cilantro. Serve right away while the corn still has a little warmth to it.

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Esquites (Mexican Street Corn Salad)

Created by: TacoEveryDay

Prep Time: 20m
Cook Time: 5m
Servings: 6

Ingredients

  • 2 tbsp unsalted butter
  • 3 1/2 cup frozen corn
  • 2 avocados
  • 2 Roma tomatoes
  • 1/2 red onion
  • 1/4 cup cilantro
  • 1/4 cup cotija cheese
  • 4 tbsp plain Greek yogurt
  • 2 tbsp lime juice
  • 1 tbsp chili powder
  • 2 tsp taco seasoning
  • 2 tsp hot sauce
  • 1/2 tsp salt

Instructions

  1. Char the cornMelt the butter in a large skillet over medium-high heat. Add the corn and cook for 2 to 3 minutes, stirring now and then, until it picks up some lightly charred spots. Pull it off the heat and let it cool for about 10 minutes so it doesn't wilt everything else.
  2. Build the baseWhile the corn cools, chop the avocados, dice the Roma tomatoes, and finely chop the red onion and cilantro. In a big bowl toss them together with the crumbled cotija, Greek yogurt, lime juice, chili powder, taco seasoning, hot sauce, and salt until everything is coated.
  3. Fold it all togetherAdd the cooled corn to the bowl and gently fold until combined. Taste and adjust with more salt or a squeeze of lime if it needs a little lift.
  4. ServePile it into bowls or cups and finish with extra cotija and cilantro. Serve right away while the corn still has a little warmth to it.

Notes & Tips

Okay real talk: this is the side that steals the whole taco night. It's everything I love about elote off the cob, scooped into a bowl so you can go to town with a spoon instead of wearing it on your face. I keep the corn a little charred for that smoky street-cart flavor, and the yogurt-lime-chili situation does all the heavy lifting. Cotija is the move, but feta works in a pinch and nobody's going to call the cops. Make it an hour ahead and the flavors only get better. I've absolutely eaten this as a full meal standing over the sink. No regrets. Tacos every day, esquites alongside.