Photo: Jen Causey"Corn salads, known as esquites, are one of the most delicious finds across Mexico," says celebrity chefMarcela Valladolid. “It’s salty, sweet, crisp and creamy perfection in a bowl!“The author ofCocinando on Cook Street, a children’s cookbook written in Spanish and English, suggests it as a good starter dish for introducing your family to Mexican food. “These esquites don’t require you to have extensive knowledge of the cuisine or even the ingredients,” she says. “It’s an easy flavor combination and it’s palatable to anyone that simply likes good food — kids and adults love it.“IngredientsIngredient Checklist¼ cup canola oil, plus more for grates8 ears fresh corn¼ teaspoon black pepper½ teaspoon kosher salt, divided1 cup sour cream or mayonnaise2 oz.s crumbled cotija cheese (about ½ cup)¼ cup sliced scallions½ teaspoon chili powder (optional)Lime wedges, for servingDirectionsInstructions ChecklistStep 1:Preheat grill to high. Brush each piece of corn with ½ tablespoon oil; sprinkle with pepper and ¼ teaspoon of the salt. Grill corn on hot oiled grates until tender and brown in spots, turning occasionally to cook all sides, about 15 minutes total.Step 2:Place grilled corn on a dish towel over a cutting board, and carefully use a knife to cut and remove kernels. Lift towel to easily transfer kernels to a large serving bowl.Step 3:Add sour cream to corn; stir to combine. Top with crumbled Cotija cheese, scallions, chili powder and remaining ¼ teaspoon salt. Serve with lime wedges.
Photo: Jen Causey
“Corn salads, known as esquites, are one of the most delicious finds across Mexico,” says celebrity chefMarcela Valladolid. “It’s salty, sweet, crisp and creamy perfection in a bowl!“The author ofCocinando on Cook Street, a children’s cookbook written in Spanish and English, suggests it as a good starter dish for introducing your family to Mexican food. “These esquites don’t require you to have extensive knowledge of the cuisine or even the ingredients,” she says. “It’s an easy flavor combination and it’s palatable to anyone that simply likes good food — kids and adults love it.“IngredientsIngredient Checklist¼ cup canola oil, plus more for grates8 ears fresh corn¼ teaspoon black pepper½ teaspoon kosher salt, divided1 cup sour cream or mayonnaise2 oz.s crumbled cotija cheese (about ½ cup)¼ cup sliced scallions½ teaspoon chili powder (optional)Lime wedges, for servingDirectionsInstructions ChecklistStep 1:Preheat grill to high. Brush each piece of corn with ½ tablespoon oil; sprinkle with pepper and ¼ teaspoon of the salt. Grill corn on hot oiled grates until tender and brown in spots, turning occasionally to cook all sides, about 15 minutes total.Step 2:Place grilled corn on a dish towel over a cutting board, and carefully use a knife to cut and remove kernels. Lift towel to easily transfer kernels to a large serving bowl.Step 3:Add sour cream to corn; stir to combine. Top with crumbled Cotija cheese, scallions, chili powder and remaining ¼ teaspoon salt. Serve with lime wedges.
“Corn salads, known as esquites, are one of the most delicious finds across Mexico,” says celebrity chefMarcela Valladolid. “It’s salty, sweet, crisp and creamy perfection in a bowl!”
The author ofCocinando on Cook Street, a children’s cookbook written in Spanish and English, suggests it as a good starter dish for introducing your family to Mexican food. “These esquites don’t require you to have extensive knowledge of the cuisine or even the ingredients,” she says. “It’s an easy flavor combination and it’s palatable to anyone that simply likes good food — kids and adults love it.”
Ingredients
Ingredient Checklist
Directions
Instructions Checklist
source: people.com
