SIDE Esquites Salad




Yield 8-10 servings

Pronounced “ez-SKI-tayz,” this is a traditional Mexican street food.  Mature corn is boiled to soften, cut off the cob, and mixed with chilis, cheese, lime juice, mayonnaise and other additives in a small cup.  It has a porridge-like in consistency, and really hit me in the savory spot when I needed a pick-me-up on a cold night.  I’ve modified this dish to be a green salad and I really hope you give it a try.  The dressing is chili-lime and uses a small amount of mayo as the emulsifier, and then the whole thing is topped with corn, onions, and crumbly Mexican queso. 


For the dressing:

4 Tbsp olive oil

2 limes, zested and juiced

2 tsp mayonnaise

1 tsp brown sugar

½ tsp kosher salt

¼ tsp chili powder

4 ears sweet corn

½ yellow onion, diced

2 cloves garlic, minced

¼ tsp chili powder

8-10 oz greens mix of your choice

4-6 oz queso fresco, crumbled


Courses Side

Cuisine Mexican

Recipe by Vie at