Ingredients
- 2 tablespoons olive oil
- 8 ears of corn, husked and kernels removed (about 8 cups of kernels)
- 1 teaspoon kosher salt (or 1/2 teaspoon table salt), plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons fresh lime juice
- 1 cup crumbled cotija cheese (8 ounces)
- 2 tablespoons chopped fresh parsley
Char the Corn
In a large skillet, warm the olive oil over medium-high heat.
Cut the kernels off the cobs and add them to the skillet with a pinch of salt and some freshly ground black pepper.
Cook, stirring occasionally, until the corn kernels are browned, about 10 to 15 minutes.
Mix the Dressing
In a large bowl, whisk the mayonnaise, sour cream, smoked paprika, cayenne pepper, and lime juice until fully combined and smooth.
Combine and Serve
Pour the charred corn into the bowl with the dressing and mix well to coat evenly.
Fold in the crumbled cotija cheese and chopped parsley.
This dish can be served either warm or chilled, based on your preference.
Esquites Corn Salad
Esquites with vibrant lime, smoky paprika, and a touch of cayenne, balanced by creamy mayonnaise and Greek yogurt, crowned with crumbled feta and fresh cilantro.
Ingredients
- 2 tablespoons olive oil
- 8 ears of corn husked and kernels removed (about 8 cups of kernels)
- 1 teaspoon kosher salt or 1/2 teaspoon table salt, plus more to taste
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 teaspoons smoked paprika
- 1 teaspoon cayenne pepper
- 2 teaspoons fresh lime juice
- 1 cup crumbled cotija cheese 8 ounces
- 2 tablespoons chopped fresh parsley
Instructions
- Heat oil in a large skillet over medium-high heat.
- Add corn kernels, salt, and pepper. Cook, stirring occasionally, until browned, 10‑15 mins.
- In a large bowl, whisk mayo, sour cream, paprika, cayenne, and lime juice.
- Add charred corn, mix to coat.
- Stir in feta and cilantro. Serve warm or chilled.