Esquites (Mexican Corn Salad)

Name: Esquites (Mexican Corn Salad)
Yield: Serves 6 to 8
Cuisine: Mexican
Ingredients: 3 tablespoons, lime juice, plus extra for seasoning (2 limes); 3 tablespoons, sour cream; 1 tablespoon, mayonnaise; 1–2 , serrano chiles, stemmed and cut into ⅛-inch-thick rings; , Salt; 2 tablespoons plus 1 teaspoon, vegetable oil; 6 ears, corn, kernels cut from cobs (6 cups); 2 , garlic cloves, minced; 1/2 teaspoon, chili powder; 4 ounces, cotija cheese, crumbled (1 cup); 3/4 cup coarsely, chopped fresh cilantro leaves; 3 , scallions, sliced thin

208 comments

Appears in Cook's Illustrated July/August 2018, America's Test Kitchen TV

Make this bright, creamy charred-corn salad without firing up the grill.

SERVES6 to 8

TIME45 minutes, plus 15 minutes cooling

has video

WHY THIS RECIPE WORKS

Our Mexican Corn Salad features charred kernels whose nutty, slightly bitter flavor complements corn's natural sweetness. We achieved that charring on the stovetop by cooking kernels in a small amount of oil in a covered skillet. The kernel...

This is a members' feature.