Mexican corn salad, also known as Esquites (Mexican street food snack using corn kernels as the main ingredient) is ideal for serving alongside burritos, quesadillas, tacos, grilled chicken, avocado and tomato sandwiches or simply as a meal in itself. The combination of flavors and textures make this a standout side dish and a lively addition to any meal. Crisp charred corn, creamy dressing, tangy feta cheese, a bit of heat from the peppers. Pure deliciousness.
When I see fresh corn at the market with nice green husks and no sign of deterioration, I usually buy a few ears to grill and eat right away as corn loses sweetness when stored in the refrigerator for too long. On this occasion, I bought 4 ears with the intent of making this delicious salad which keeps well for several days and is perfect to pack up for a picnic.
Grilling the corn and peppers adds another dimension of flavor to the salad. Those smoky, charred bits of corn kernels and peppers are hard to resist. If you don’t have a grill, you can use a stovetop grill pan instead.
I picked a few small poblano peppers from the garden and grilled them with the corn. The charred peppers smell divine and add a mild heat to the salad.
Mt. Vikos feta is a favorite of mine but feel free to use cotija cheese. The radish is optional but adds color and crunch to the salad. All of the ingredients are easily found at your local market. I always keep a jar of smoked paprika on hand. It perks up every dish you add it to.
The charred corn kernels are so tasty….
Ingredients
4 ears fresh corn, husks and silk removed
1 medium poblano pepper
2 tablespoons + 2 teaspoons red onion, chopped
1 red radish, chopped (optional)
1/3 cup finely chopped cilantro (reserve 1 tablespoon for serving)
2 ounces Mt. Vikos feta, crumbled or substitute with cotija cheese
2 tablespoons mayonnaise
3 tablespoons sour cream
3 tablespoons fresh lime juice
1/2 teaspoon smoked paprika
1/4 teaspoon mild chile powder
1/2 – 3/4 teaspoon kosher salt
sweet paprika or smoked paprika for topping
pickled jalapeños for garnish (optional)
Directions
- Grill corn and poblano pepper over high heat, turning occasionally for even cooking. Remove poblano pepper once it is fully charred. Remove corn when there are patches of charred kernels. Set aside.
- Meanwhile, mix mayonnaise, sour cream, lime juice, smoked paprika, chile powder, and salt in a small bowl.
- Once corn has cooled, slice off kernels and place in a medium bowl. Remove skin from poblano, chop into small pieces and add to corn. Poblanos can vary in heat but are typically on the mild side. Add as much as you want according to your taste. Add 2 tablespoons red onion, chopped radish if using, and cilantro (reserve 1 tablespoon cilantro for serving). Stir in the dressing making sure to evenly coat the vegetables. Taste, adding more salt if needed.
- Transfer salad to a shallow serving dish. Distribute feta over the top. Add reserved red onion and cilantro and sprinkle paprika over the feta cheese. Top with pickled jalapeño rings.
Notes
- Salad can be made a day in advance. Add cilantro topping just before serving. Salad will keep well for up to 3 days stored in the refrigerator.
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