Esquites ~ Mexican Street Corn Salad
If you love elotes – and really, who doesn’t – then you’ll love this salad. We use our smoky chipotle oil to add another layer of flavor and a little heat to the dish, too. This is a great side for Taco Tuesday!
If you get invited to a neighborhood cookout, this is a delicious dish to take for sharing. You can bet someone will ask for the recipe — just make sure you tell them to pick up some Smoky Chipotle Oil at one of our markets or from our online store.
If you have extra Smoky Chipotle Oil, check out some of our other serving suggestions, including:
Grilled Steak with a Dark Chocolate Balsamic & Smoky Chipotle Marinade and Sauce
Turmeric and Smokey Chipotle Roasted Cauliflower
Grilled Corn Salad with Avocado and Cilantro-Lime Dressing
The secret to this dish is allowing it to rest at least 30 minutes before serving to allow the flavors to meld. If it becomes a little dry, add a little more mayo and lime juice, and maybe an extra drizzle of the olive oil.
Esquites ~ Mexican Street Corn Salad
Ingredients
Ingredients:
- 2 Tbsp Sigona’s smoky Chipotle olive oil
- 2 cups of corn about 3 to 4 ears, cut from the cob
- 3 mini sweet peppers halved, seeded and diced
- 3 green onions chopped
- 1 shallot diced, or 1/4 cup diced red onion
- Half a jalapeño pepper seeded and minced
- 1/4 cup chopped fresh cilantro plus more for garnish
- 1 Tbsp sour cream or plain yogurt
- 1 Tbsp mayonnaise
- Juice of one lime
- 1/2 tsp cumin
- Black pepper to taste
- Half a medium avocado chopped
- Crumbled cojita about 1/2 cup, divided
Instructions
- Heat the chipotle oil in a medium skillet over medium-high heat. Add the corn and sauté, stirring occasionally, until fragrant and some pieces are slightly charred. Remove from heat and transfer to a large bowl.
- To the same bowl, add the peppers, onions and jalapeño.
- In a small bowl, whisk together the sour cream, mayo, lime juice, cumin and black pepper. Stir the dressing into the corn mixture then gently fold in the avocado and half of the cojita.
- Transfer to a serving bowl, top with remaining cojita and garnish with cilantro.
