Esquite Salad

Esquite Salad

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Servings: 4


  • 3 tablespoons olive oil
  • 6 ears corn husked
  • 1 garlic clove
  • 1-3 Serrano pepper depending on your heat preference
  • 2 oz 1/4 cup crumbled Cotija cheese (see note above)
  • 2 tablespoon mayonnaise
  • 3 tablespoon chopped cilantro
  • 2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground cumin
  • 1 teaspoon sea salt
  • 1/2 teaspoon black pepper
  • juice from 1 lime
  • zest from 1 lime
  • plus additional salt and pepper to taste


  • Turn your grill on high heat.
  • While it heats up, husk the ears of corn and brush the oil onto them.
  • 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˚.
  • Repeat until the entire ear of corn is charred, about 10 minutes on the grill.
  • Remove and let cool.
  • While the corn is cooling, finely mince the garlic (or force the garlic through a garlic press) and place in a large bowl.
  • 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
  • Add the cilantro to the bowl.
  • Crumble the Cotjia cheese and add the mayonnaise, chili powder, paprika, oregano, cumin, salt and pepper in the bowl.
  • Add the juice and zest of the lime to the bowl.
  • Once the corn has cooled enough to handle, cut the corn off the cob and add it to the bowl.
  • Mix until all the ingredients are evenly distributed then taste and adjust seasoning with more salt and pepper if necessary.
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