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–+ servings
esquites in bowl.

Esquites (Mexican Corn Salad)

Sara
5 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Cooling Time 10 minutes
Total Time 25 minutes
Course Appetizer, Side Dish
Cuisine Mexican
Servings 6 servings
Calories 94 kcal

Ingredients
  

  • 4 ears corn
  • 1 jalapeno finely chopped
  • 1 clove garlic minced
  • 2 Tablespoons butter
  • ½ teaspoon salt
  • 1 teaspoon chili powder
  • ¼ teaspoon cayenne
  • 3 Tablespoons fresh cilantro coarsely chopped
  • 3 Tablespoons cotija or feta cheese
  • 2 Tablespoons mayonnaise
  • ½ lime juiced
  • 2 green onions chopped

Instructions
 

  • Cut the corn from the cobs.
  • Melt the butter in a skillet over medium heat.
  • Add the corn and salt and saute until charred.
  • Remove from heat and transfer to a bowl.
  • Let cool slightly (about 10 minutes should do it), then add the remaining ingredients.
  • Serve at any temperature with chips, on its own, or on quesadillas!

Notes

  • Serve at any temperature with chips, on its own, or on quesadillas!

Nutrition

Serving: 0.5cupCalories: 94kcalCarbohydrates: 2gProtein: 2gFat: 9gSaturated Fat: 4gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 20mgSodium: 357mgPotassium: 43mgFiber: 0.5gSugar: 0.4gVitamin A: 372IUVitamin C: 5mgCalcium: 51mgIron: 0.2mg
Keyword mexican corn salad
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