Mexican Street Corn Salsa (Esquites)
Mexican Street Corn Salsa is a deconstructed, off-the-cob version of elote — charred sweet corn tossed with mayo, lime juice, cilantro, and ancho chili, topped with crumbled cotija cheese.
Ingredients
- Avocado oil spray or extra light olive oil spray
- 14 ounces baby sweet corn thawed if frozen
- 2 tablespoons mayonnaise
- ½ lime juiced (about 2 tablespoons)
- 2 tablespoons minced cilantro
- ½ teaspoon ancho chili powder
- 1 pinch kosher salt or to taste
- 2 tablespoons crumbled cotija queso fresco, or feta cheese
Instructions
- Lightly spray a nonstick skillet with avocado oil spray or extra light olive oil spray. Add the corn (thawed if frozen) and spread it into an even layer. Leave it undisturbed for a few minutes until it develops a golden char, then stir and repeat until the corn is charred and toasty. Add the charred corn to a bowl with the mayonnaise, lime juice, minced cilantro, ancho chili powder, and a pinch or two of kosher salt. Stir until combined. Transfer to a serving bowl and top with the crumbled cotija (or queso fresco or feta). Garnish with a little extra cilantro and ancho chili powder, and serve.
Notes
Yields about 2 cups; serving size is 1/4 cup. The original uses thawed frozen baby gold and white corn, but fresh, canned (well drained), or leftover grilled corn all work — just dry it well so it chars instead of steaming. Don't rush the char; letting the corn sit undisturbed builds smoky flavor. The recipe is kept light with just 2 tablespoons mayo; for a creamier salsa, add more mayo or a dollop of sour cream. Use freshly squeezed lime for the brightest flavor and taste before adding more salt, since cotija is salty. For extra heat, stir in a pinch of cayenne or some diced jalapeño. Serve as a dip with tortilla chips, in tacos, burritos, or quesadillas, over rice bowls, on nachos, or tossed into a salad. Best served fresh.