Esquites Corn Salad -- Mexican Street Corn In A Bowl

Tuesday, September 5, 2017

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it at Colonia Verde in Brooklyn's Fort Greene neighborhood recently.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

It's like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, creamy and salty - a sublimely happy marriage of flavors.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn on hand, by all means, use that, instead! It goes quickly so you may want to double the recipe.

Toasting pepitas by Eve Fox, the Garden of Eating, copyright 2017

This is a tasty way to savor these last, bittersweet days of summer. Hope you enjoy it.

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

-- print recipe --Esquites Corn Salad
Serves 4-6 as a side

Ingredients

* 2 Tbsps grapeseed, sunflower or other neutral oil
* 4 cups corn kernels (roughly 5 ears' worth)
* 1/2 tsp sea salt
* 1 clove garlic, pressed or minced
* 1/4 cup coarsely chopped fresh cilantro
* 1 small jalapeño pepper, seeds and ribs removed, finely chopped (I wear gloves!)
* 3 scallions, chopped
* 3 Tbsps crumbled cotija or feta cheese, plus more for garnish
* 2 Tbsps grated Parmesan cheese
* 2 Tbsps mayonnaise (there are a lotta options out there but I am fiercely loyal to good old Hellmanns)
* 1 Tbsp fresh lime juice
* 1 1/2 tsps chili powder or smoked paprika
* 2 tsps ground cumin powder
* 2 Tbsps ground, toasted pepitas

Directions

1. In a large cast iron skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the corn kernels and cook, stirring every few minutes, until they are toasted and lightly browned - about 15 minutes.

2. Add the garlic and stir well, cook for another minute or so. Turn off the heat and let the corn cool down for a few minutes before moving it to a serving bowl with enough room to mix in.

3. Add the cilantro, mint, jalapeño, scallions, cheeses, mayo, chili powder or smoked paprika and cumin, pepitas, stir to combine. Top with a bit more cheese and cilantro and serve.

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No comments:

Tuesday, September 5, 2017

Esquites Corn Salad -- Mexican Street Corn In A Bowl

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

I was introduced to this salad by my friend, Kali, who fell in love with it after ordering it at Colonia Verde in Brooklyn's Fort Greene neighborhood recently.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

It's like eating a bowl of Mexican street corn (a.k.a. elote.) Each bite is smokey, sweet, spicy, sour, creamy and salty - a sublimely happy marriage of flavors.

Sweet corn by Eve Fox, the Garden of Eating, copyright 2017

The recipe calls for lightly charring the kernels in a cast iron skillet but if you happen to have leftover grilled corn on hand, by all means, use that, instead! It goes quickly so you may want to double the recipe.

Toasting pepitas by Eve Fox, the Garden of Eating, copyright 2017

This is a tasty way to savor these last, bittersweet days of summer. Hope you enjoy it.

Esquite salad - Mexican corn salad by Eve Fox, the Garden of Eating, copyright 2017

-- print recipe --Esquites Corn Salad
Serves 4-6 as a side

Ingredients

* 2 Tbsps grapeseed, sunflower or other neutral oil
* 4 cups corn kernels (roughly 5 ears' worth)
* 1/2 tsp sea salt
* 1 clove garlic, pressed or minced
* 1/4 cup coarsely chopped fresh cilantro
* 1 small jalapeño pepper, seeds and ribs removed, finely chopped (I wear gloves!)
* 3 scallions, chopped
* 3 Tbsps crumbled cotija or feta cheese, plus more for garnish
* 2 Tbsps grated Parmesan cheese
* 2 Tbsps mayonnaise (there are a lotta options out there but I am fiercely loyal to good old Hellmanns)
* 1 Tbsp fresh lime juice
* 1 1/2 tsps chili powder or smoked paprika
* 2 tsps ground cumin powder
* 2 Tbsps ground, toasted pepitas

Directions

1. In a large cast iron skillet, heat the oil over medium-high heat until shimmering but not smoking. Add the corn kernels and cook, stirring every few minutes, until they are toasted and lightly browned - about 15 minutes.

2. Add the garlic and stir well, cook for another minute or so. Turn off the heat and let the corn cool down for a few minutes before moving it to a serving bowl with enough room to mix in.

3. Add the cilantro, mint, jalapeño, scallions, cheeses, mayo, chili powder or smoked paprika and cumin, pepitas, stir to combine. Top with a bit more cheese and cilantro and serve.

You might also like:



No comments: