Go Back
Esquites ~ Mexican Street Corn Salad

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! Serves 4.
Print Recipe Pin Recipe

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.

Notes

Sigona's infused olive oils and balsamics are available in both market locations and online at www.sigonas.com
Sigona's Smoky Chipotle Oil
Tried this recipe?Let us know how it was!