Turmeric Free Esquites (Mexican Corn Salad)
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Learn more →Ingredients
4 servings
- 2 tbsp unsalted butter
- 4 cups fresh or thawed frozen corn kernels (from about 4 ears of corn)
- ¼ tsp kosher salt, plus more to taste
- 3 tbsp mayonnaise
- 3 tbsp mexican crema or sour cream
- 2 tbsp fresh lime juice (from about 1 lime)
- ½ tsp chili powder
- ¼ tsp smoked paprika
- 1 jalapeño, seeded and finely diced
- 2 oz cotija cheese, crumbled (about ½ cup)
- ¼ cup fresh cilantro, roughly chopped
For serving
- lime wedges, for serving
- chili powder or tajín, for serving (optional)
Instructions
- 1
Heat a large skillet or cast iron pan over high heat until very hot, about 2 minutes. Add the butter and swirl to coat, then add the corn kernels in a single layer. Sprinkle with 1/4 tsp kosher salt and cook undisturbed for 3–4 minutes, until the kernels are deeply charred on the bottom.
- 2
Stir the corn and continue cooking for another 3–4 minutes, stirring once or twice, until the kernels are charred in spots all over and smell nutty and toasted. Transfer to a large mixing bowl and let cool for 2 minutes.
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