Esquites (Mexican Street Corn Salad)

Author Notes

I wanted to make an elote that was a little bit more eater-friendly. This dish can be eaten as a side or makes a nice dip with tortilla chips.

Helpful tools for this recipe:
- Nordic Ware Baking Sheets
- Food52 x Rosti Mixing Bowl
- Five Two Wooden Spoons

—the.beet.generation

Test Kitchen Notes

Elote, the very popular grilled Mexican street corn, can usually only be made when fresh corn on the cob is in season. Which makes sense, considering it's the star ingredient! And grilling the corn over high heat gives you this charred, unforgettably deep flavor that's beautifully balanced out with creamy Cotija cheese and a kick of ancho chile powder. But here's a version that takes the corn off the cob, which is traditionally known in Mexico as esquites. The best part is that the corn doesn't have to be in season, and you don't have to use the grill, so you can make this simple yet supremely satisfying recipe any time of the year.

The best way to mimic that charred sweet street corn is to turn on your broiler and cook the corn on the highest heat setting possible. You could also get the same results if you cook the corn in a super-hot wok if you don't want to use the broiler. You should definitely try to track down Cotija cheese to get the best results possible, but feel free to add finely chopped scallions or jalapeños if you have some on hand. Since you can serve this salad warm or at room temperature, it'd be great for a picnic or barbecue. Not a fan of spice? Just add the chile powder to taste, or omit it entirely if you have spice-sensitive eaters. With just a handful of ingredients that results in tons of flavor, you'll find yourself making this over and over again. —Food52