Recipe: Esquites (Mexican roasted corn salad)

Esquites are the better-behaved version of Mexican street corn.

Esquites are the grown-up, raised-pinky version of elotes, the popular “Mexican street corn” ears which are roasted on a grill and slathered with mayonnaise and spices. Because the niblets are off the cob the product is easier to manage and can be served in a bowl alongside other dinner items. Serves 4.

Ingredients
2 ears good quality corn
2 T mayonnaise
2 T chopped cilantro
2 T chopped green onions (including a lot of the green part)
1 t Taijin seasoning or Trader Joe’s Elote seasoning, or chili powder with a splash of lime juice
2 T cotija cheese (use another crumbly white cheese, like feta, if cotija is not available
½ jalapeño pepper, seeded and chopped fine (optional)

Corn niblets and Taijin, caramelizing in the wok for Esquites.

Method: cut the niblets off the corn; you’ll have about 2 c. Heat a wok or cast iron pan very hot and add the corn*; let the corn caramelize until the hot side is a toasty brown. Stir to expose other sides to heat and continue cooking until all surfaces are well caramelized, about 5 minutes total. (Don’t be surprised if a few niblets jump out of the pan, like popcorn.) Mix in seasoning while the corn is still on the fire to toast it a bit, then transfer to a bowl and mix in other ingredients. Serve hot, cold or at room temperature.

*Thanks to J. Kenji Lopez-Alt for this cooking technique.