Corn Esquites: The Original Mexican Salad

If you love corn, you’ll love this recipe for esquites, a traditional Mexican dish of grilled corn with cheese, mayonnaise, lime and chili peppers. Focus. It’s the perfect appetizer or salad for those summer days when the corn is fresh and sweet. But nothing will stop you from picking up the frozen corn and preparing this spicy salad right now.

The main thing is to fry the corn well in a pan or on the grill so that it gets a golden crust and a rich aroma. Then mix the corn with the other ingredients and enjoy this simple yet delicious dish.

Egyptian esquites

Contents:

• 4 ears of corn or 4 cups separated kernels;
• 2 tablespoons of vegetable oil;
• 1/4 cup finely chopped onion;
• 1/4 cup mayonnaise;
• 1/4 cup of grated cheese;
• juice and peel of one lemon;
• 1/4 teaspoon of salt;
• 1/4 teaspoon black pepper;
• 1/4 teaspoon chili powder or to taste
• a few sprigs of fresh coriander for garnish

If you are using whole cobs, remove the skins and hairs from them. Slice the corn off the cob with a sharp knife. If you are using already reserved beans, skip this step.

Heat a large skillet over medium-high heat and add vegetable oil. When the oil starts to heat up, add the corn and onion. Cook, stirring occasionally, for about 15 minutes or until corn is golden and crispy. Transfer the corn to a large bowl.

To bowl with corn, add mayonnaise, cheese, lemon juice and zest, salt, pepper, and cayenne pepper. Mix well so that all ingredients are evenly distributed.

Sprinkle with freshly chopped coriander and serve hot or warm.

By the way, this salad goes best with eggplant lasagna with cottage cheese.