All the delights of Mexican street corn (elotes) in salad form, and you don’t even have to fire up the grill to make it.
Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce. In this version, we char the corn on the stovetop, though a trip to the grill wouldn’t hurt.
Why It Works
- A combination of garlic, mayonnaise, cheese, lime, and chili in the sauce ensures the salad comes out incredibly flavorful.
- Cutting the kernels off the cob first, then cooking them over high heat, allows you to get a nice char on the corn without having to use the grill.