Creamy and delicious Mexican Grilled Corn Salad is quick and easy to make. Great to use some of those juicy summer corn and perfect for the grilling season.
Hi All, hope everyone is doing well. My hiatus from blogging was longer than expected. Typing a post after a break is quite a challenge. 300 words to fill and I can think of what to say. So I’ll come straight to today’s dish, a simple Mexican Grilled Corn salad aka Esquites. It is a little late in the season to talk about summer corn, but this dish tastes great even when made with frozen corn.
My theme for this week’s blogging marathon is ‘Pick 1 alphabet and cook dishes from 3 countries’. Valli gave us this list and I picked the letter M. I love Mexican food and so first up is a Mexican dish that has been on my to-make list for a very long time. I wanted to make it in summer, but since we spent most of the summer in India, I didn’t get a chance to try it. The best part of this dish is the grilled corn – it tastes smoky and absolutely delicious. You can choose to grill the cobs or use corn kernels and char them in a skillet. Frozen corn is also a great substitute when you can’t find fresh corn in the market. Another awesome alternate is Trader Joe’s frozen grilled corn – it is probably one of the best TJ’s products that I always keep in my freezer.
Traditionally Mexican crema is used to dress the charred corn, but it can be hard to find. A combination of mayonnaise, sour cream and lemon juice produces similar creamy tang and coats the corn even better. Chili powder, garlic and jalapeno chili give this salad a nice heat and bite. I also added some finely chopped mixed peppers to give the dish some color and make it more substantial.
Serve this salad with any Mexican meal and you are sure to have people come back for seconds and the recipe.Lets check out what my fellow marathoners have cooked today for BM# 93.
1Jalapeno, finely chopped (seeds removed, to make it less spicy)
2tbspCilantro, finely chopped
To tasteSalt Pepper
Grill the corn until nicely charred all over. Once slightly cooled, cut the kernels off the cob.
Heat a small skillet and dry roast the chili powder and minced garlic to remove the bite and add to the grilled corn.
Alternately, heat oil in a large non-stick skillet and add the fresh or frozen corn kernels. Cook on high heat, stirring occasionally, until corn starts on char. Add the garlic clove and chili powder and cook for 2 more minutes.
Remove the charred corn into a bowl and cool slightly.
Next add all the other ingredients, mix well. Adjust the seasoning and serve warm or at room temperature.