Mexican Grilled Corn Salad (Esquites)

“This bright Mexican Grilled Corn Salad, also known as Esquites, is tangy, smokey and absolutely delicious. This recipe is super simple and ready in just minutes!"

-My Dominican Kitchen

Mexican crema

Key Ingredient:

THE RECIPE

▢ 6 ears of corn, husked ▢ ½ medium red onion, minced ▢ ¼ bunch cilantro, chopped ▢ ¼ cup Mexican crema ▢ 4 tablespoons lime juice, freshly squeezed ▢ ½ teaspoons smoked paprika ▢ ½ teaspoon chili powder ▢ ¼ teaspoon black pepper ▢ ½ teaspoon salt, plus more to taste ▢ ½ cup crumbled Cotija chees

Ingredients:

Arrow

SERVINGS

COURSE

Side Dish

TIME

15 mins

CUISINE

Mexican

6

Mexican Grilled Corn Salad (Esquites)

1. Preheat the grill to high heat. Remove the husk from the corn and any silk strands left on it. When the grill is hot, grill the corn until cooked, about 2-3 minutes per side. Set them aside and let them cool until they are cool enough to handle.

INSTRUCTIONS

2. Using a knife, cut the corn off the cobs. TIP: Set a small bowl or cup upside-down inside a bigger bowl. Then, stand the corn firmly on the small bowl. This way the cut corn will fall into the bigger bowl without making a mess.

INSTRUCTIONS

3. In a large bowl, add the corn, onion, and cilantro. Toss to mix.

INSTRUCTIONS

4. In a small bowl, whisk the crema, fresh lime juice, chili powder, smoked paprika, salt, and pepper. Add to the bowl with corn and toss to combine.

INSTRUCTIONS

5. Add the Cotija cheese and toss once more. Taste and add additional salt and pepper, if desired.

INSTRUCTIONS

6. Sprinkle a little extra cheese and cilantro over the top to garnish and serve.

INSTRUCTIONS

Enjoy!

More Dominican Recipes:

Easy Shrimp Tacos

Slow Cooker Pernil (Roasted Pork Shoulder)

Dominican Plantain Leaf Pockets

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