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.