This easy and tasty corn salad is basically Mexican grilled corn (elote) turned into a side dish. It relies on only a few ingredients but it’s packed full of flavor.

Esquite Salad
Serves 4
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  1. 3 tablespoons olive oil
  2. 6 ears corn, husked
  3. 1 garlic clove
  4. 1-3 Serrano pepper (depending on your heat preference)
  5. 2 oz (1/4 cup) crumbled Cotija cheese (see note above)
  6. 2 tablespoon mayonnaise
  7. 3 tablespoon chopped cilantro
  8. 2 teaspoon chili powder
  9. 1/4 teaspoon smoked paprika
  10. 1/2 teaspoon dried oregano
  11. 1/2 teaspoon ground cumin
  12. 1 teaspoon sea salt
  13. 1/2 teaspoon black pepper
  14. juice from 1 lime
  15. zest from 1 lime
  16. plus additional salt and pepper to taste
  1. Turn your grill on high heat.
  2. While it heats up, husk the ears of corn and brush the oil onto them.
  3. Place the corn on the hot grill and let sit on the grill until the bottom side starts to char and then rotate the corn 90˚.
  4. Repeat until the entire ear of corn is charred, about 10 minutes on the grill.
  5. Remove and let cool.
  6. While the corn is cooling, finely mince the garlic (or force the garlic through a garlic press) and place in a large bowl.
  7. Finely dice the Serrano pepper, leaving in the inside members and seeds if you like your food spicy hot and place in the bowl with the garlic
  8. Add the cilantro to the bowl.
  9. Crumble the Cotjia cheese and add the mayonnaise, chili powder, paprika, oregano, cumin, salt and pepper in the bowl.
  10. Add the juice and zest of the lime to the bowl.
  11. Once the corn has cooled enough to handle, cut the corn off the cob and add it to the bowl.
  12. Mix until all the ingredients are evenly distributed then taste and adjust seasoning with more salt and pepper if necessary.