Esquites Salad
Serves 6 as a dip/side
Esquites is a Mexican street corn salad. I love to serve this as part of Summer family taco night, either as a dip with chips, on top of tacos or as part of a taco salad. Kids and adults will gobble it up!
2 tbsp vegetable oil
4 ears of corn – from CSA box
¼ cup minced onion – from CSA box
2-3 tbsp of mayonnaise
juice of 1 lime
1 teaspoon chile powder
1 jalapeno pepper, seeded and chopped (optional)
½ cup cilantro, chopped
½ cup cotija cheese, finely crumbled (can substitute feta if hard to find)
salt, to taste
Remove husks from corn and brush with oil. Grill corn on low, until lightly browned on outside and cooked through. Let cool slightly, then cut off kernels from each cob.
In a bowl, combine remaining ingredients with the corn, stirring well to combine. Serve with tortilla chips, on top of tacos, and or in taco salad.
Tip: Have onion left over? Use a tomato from the CSA box this week, chop it up. Add ½ cup chopped onion, freshly chopped cilantro, juice from another lime, and a sprinkle of salt. A delicious pico de gallo to serve alongside the Equites dip!
