Fiesta in a Bowl: A Celebration of Mexican Street Corn Salad

I quite remember the first time I tried Esquites (Toasted Corn) on a bustling street corner in Mexico City. The vibrant colors, the intoxicating aroma, and the symphony of textures in every bite instantly transported me. Today, I'm bringing that fiesta to your kitchen with a guide to making this delicious and refreshing Mexican street corn salad, also known as Esquites (pronounced es-kee-tes).

Beyond the Cob: The Magic of Esquites ( Toasted Corn)

Forget the bland, soggy corn you sometimes find on a plate. Esquites elevates the humble corn kernel to a whole new level. Fresh corn, charred for a touch of smoky depth, gets tossed with a creamy base like mayonnaise or sour cream. A vibrant mix of chopped vegetables and spices adds a delightful explosion of sweet, savory, and smoky flavors in every single bite.

Gather Your Fiesta Ingredients:

Here's what you'll need to create your own Esquites magic:

• Fresh Corn: This is the star of the show! You can use fresh corn on the cob or frozen corn kernels (thawed and patted dry).
• Charred Magic: Traditionally, Esquites features corn that's been charred on a grill or Comal (a flat griddle). If you don't have either, no worries! You can achieve a similar smoky flavor by sautéing the corn kernels in a pan with a little oil.
• The Creamy Trio: Choose one or a combination of mayonnaise, sour cream, or plain Greek yogurt to add a creamy base to your salad.
• Chopped Fiesta: Diced red onion, jalapeno (seeded for less heat), cilantro, and a squeeze of fresh lime juice create a vibrant flavor and textural contrast.
• Spice Up Your Life (Optional): A sprinkle of chili powder, cayenne pepper, or smoked paprika adds a touch of heat and smokiness.
• Crumby Perfection (Optional): Crumbled cotija cheese (a salty, crumbly Mexican cheese) or queso fresco adds a delightful salty element. Feta cheese can also work in a pinch.
• Freshness First (Optional): Chopped avocado adds a touch of creamy richness.
  

The Esquites Adventure:

• Char Your Corn (Optional): If using fresh corn on the cob, remove the kernels and char them in a grill pan or on a hot grill until slightly blackened. For frozen corn, thaw and pat dry.
• Sautéing the Goodness: Heat a pan with a little oil and saute the corn kernels (fresh or frozen) until slightly golden and tender.
• The Creamy Base: In a large bowl, combine your cooked corn with your chosen creamy element (mayonnaise, sour cream, or yogurt).Fiesta in a Chop! Add your chopped red onion, jalapeno (if using), cilantro, and a squeeze of fresh lime juice. Season with salt and pepper to taste.
• Spice it Up (Optional): Sprinkle with your chosen spice (chili powder, cayenne pepper, or smoked paprika) if desired.
• The Grand Finale: Fold in your crumbled cheese (cotija, queso fresco, or feta) and chopped avocado (optional) for a final burst of flavor and texture.

Some FAQs:

1. Can I use canned corn?
   While fresh corn is ideal, you can use canned corn in a pinch. Drain and rinse the corn well before adding it to the salad.
   
2. Is Esquites vegetarian?
   Yes, Esquites is naturally vegetarian. Just be sure to check if your chosen cheese is vegetarian-friendly.
   
3. How long will Esquites last?
   Esquites is best enjoyed fresh. However, leftovers can be stored in an airtight container in the refrigerator for up to 2 days. The texture and freshness might be slightly compromised.

Estimated Nutrition Facts (per serving, without avocado):

• Calories: 200-250 (depending on cream base used)
• Fat: 10-15 grams (depending on cream base used)
• Carbohydrates: 20-25 grams
• Protein: 5-7 grams
• Fiber: 2-3 grams

Embrace the Fiesta Spirit!
With its vibrant flavors and endless customization options, Esquites is a dish that's as fun to make as it is to eat.