Name: Street Corn Salad (Esquites)
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: Mexican
Ingredients: 3 Tbsp mayonnaise ($0.24); 2 Tbsp plain Greek yogurt ($0.12); 1 lime ($0.25); ¼ tsp smoked paprika ($0.04); ⅛ tsp cayenne pepper ($0.02); ¼ tsp chili powder ($0.02); ¼ tsp sea salt ($0.01); 5 ears of corn, husked* ($1.65); ¼ cup fresh cilantro ($0.22); 3 Tbsp cotija cheese** ($0.62); 2 Tbsp pickled red onion ($0.24); 1 Tbsp pickled jalapeño ($0.08)

Street Corn Salad (Esquites)

This Street Corn Salad has all the tangy, creamy, spicy flavors of eloté but in an easy-to-eat snackable form. It's the perfect summer side!

20 min total 15 min prep 5 min cook 6 140 cal

Instructions

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1 Shave kernels from corn cobs into a mixing bowl with a sharp knife.
2 Mince cilantro and (if using) dice jalapeños and onions into small pieces.
3 Gather dressing ingredients: mayonnaise, Greek yogurt, smoked paprika, cayenne pepper, chili powder, and sea salt. Zest and juice lime.
4 Whisk all dressing ingredients together until smooth.
5 In a very hot skillet, add corn kernels and stir them every 30 seconds or so just until there’s a good mix of toasty corn kernels present. You do not need to cook them for long or add any oil, you just want some color on the kernels. Remove from skillet and pour into large serving bowl.
6 Toss toasted corn, cotija cheese, cilantro and dressing together until well combined. (Add diced pickled onions and jalapeños if you chose to include them!) This salad can be enjoyed warm or chilled with an extra sprinkle of chili powder on top if you like it spicy! Enjoy.