Corn charred up in the wok before adding to a mix of cilantro, jalapeño, scallions, garlic, cojita cheese, and mayo. Seasoned with some chili powder and lime juice.
Made from J Kenji Lopez-Alt’s book The Food Lab:
https://www.seriouseats.com/esquites-mexican-street-corn-salad-recipe
by Bum_Civilian
10 Comments
Tune into Good Foods AMA with Alice Shields! – 16:00–17:00 BST, Wednesday 22 April
Alice is a recipe writer, food editor and baking specialist. Ask them anything on how a British test kitchen develops foolproof recipes: http://www.reddit.com/r/food/comments/1smydwj/ama_alice_from_the_good_food_test_kitchen/
*I am a bot, and this action was performed automatically. Please [contact the moderators of this subreddit](/message/compose/?to=/r/food) if you have any questions or concerns.*
Looks good!
Also, for anyone who doesn’t know, this has a different name than elote. Elote = on the cob. Esquites = just the kernels.
My mom made this once and she was never able to recreate it. She’s coming to visit this week, im gonna see if I can get her to make it >:)
I need this 😋
Add some ditalini to really extend the amount
Yummyyy
I love that recipe, it’s soooo good. I use feta instead
kenji never misses
I’d wreck that. Charred corn, lime and cotija is one of those combos that never misses.
I’d absolutely destroy that. Charred corn with lime and cotija is a combo that always hits right.