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.
Ingredients
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
Instructions
Preheat broiler to high
Shuck/clean corn as needed and then rub with olive oil, and a sprinkle of kosher salt and chili powder. Place on a parchment/foil lined pan and place under the broiler. Rotate every 2-3 minutes until corn is thoroughly cooked and develops some beautiful browning.
Cut the corn niblets from the cob when it is cool enough to handle.
Heat a frying pan over medium heat and sauté onion in olive oil for 5-7 minutes. Add a pinch of salt during the cooking process.
Add garlic and sauté another 2-3 minutes until browned.
Add corn niblets and chili powder. Taste to evaluate salt and seasoning. Remove from heat.
In a large mixing bowl, combine the dressing ingredients and whisk to combine. Add salad greens and toss to combine.
Serve with greens on the bottom, a hefty scoop of the corn mixture, and plenty of crumbled queso. And if you’re like me you’ll put a little dollop of mayo right on top...
CoursesSide
CuisineMexican
Recipe by Vie at https://getvie.com/hurricane-meal-plan/