Esquites – Deconstructed Mexican Style Corn is the third Ample Bites version of a warm, salty-spicy, creamy Mexican corn salad. This one is the best of the three. Give it a try.
Esquites – Deconstructed Mexican Style Corn
Yields 3 cups
2 Tbsp plus 2 tsp chili powder
1 tsp cayenne
1 1/2 Tbsp sea salt
6 ears sweet corn (can be frozen, if that is all that is available)
1/2 red onion, minced
1 Tbsp vegetable oil, plus more for brushing
3/4 cup cojita cheese, divided
1/4 cup sour cream
1/2 cup mayonnaise
2 Tbsp roughly chopped cilantro leaves
Zest of 2 limes
To prepare Chili-Cayenne Salt: Combine the chili powders with the salt and store in an airtight container.
For the corn: Heat a grill or grill pan over high heat until hot. Brush the corn lightly with oil. Add the corn to the grill and char on all sides, turning occasionally, until blackened in parts, 12 to 15 minutes. When cool enough to handle, remove the kernels.
Heat 1 tablespoon of oil in a saucepan over medium heat and saute onions until translucent, about 3-5 minutes. Add charred corn kernels and cook until warmed. Stir in 1/2 cup of cheese, sour cream, mayonnaise, cilantro and lime zest. Season with 1 teaspoon of Chili-Cayenne Salt. Sprinkle remaining 1/4 cup of cojita cheese on top and sprinkle with more Chili-Cayenne Salt, to taste.