Grilled Esquites | Mexican Corn Salad

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides a similar tangy flavor at a lower cost.

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice offers a similar acidity and brightness.

chili powder

🥗Healthier: paprika

💰Cheaper: cayenne pepper

Paprika adds color and flavor without heat.

Light a chimney of lump charcoal inside the PK Grills PK300AF.

Place the ears of corn in a 8 quart Briner Bucket and submerge in water to soak for about 20-30 minutes.

Julienne your corn tortillas (cut into 1” x 1/8” strips).

Dump the hot charcoal on one end of the grill, taking up about 1/3 of the grill space. Leave the other 2/3 open for indirect grilling.

Place your soaked corn on the indirect side of the grill to begin steaming the corn.

Place your jalapeños over the charcoal and char on all sides. Remove from the grill when blackened. Transfer to a zip top bag to steam for 10 minutes.

Place a Lodge 8” Cast Iron Skillet over the charcoal. Fill 1/3 full with vegetable oil. Heat to 350ºF.

Remove the husked corn from the grill. Using gloved hands for heat protection, peel back the husks of the corn. You do not need to remove them totally yet, as they are useful as a handle when turn the corn over the charcoal.

CAREFULLY move the oil to the indirect side of the grill.

Place the corn over the charcoal (direct heat) to get some char on the corn kernels. Turn until browned on all sides.

Meanwhile, fry your tortillas in the hot oil. Work in batches, taking care to not overfill the skillet and spill the oil into the grill. Cook just until golden brown. Remove with a slotted spoon and transfer to paper towels to soak up excess oil. Immediately season with Noble Saltworks Cherry Wood Smoked Salt, to taste.

Cut the corn kernels off of the cobs and place in a medium sized mixing bowl. Add the butter to the corn to melt.

Remove the jalapeños from the bag. Remove the stems, seeds and skin and discard. Dice the flesh of the jalapeño and add to the bowl.

Add to the bowl of corn and jalapeños the mayonnaise, cotija cheese, red onion, herbs (cilantro and/or epazote), lime juice and Cattleman’s Grill 8 Second Ride Carne Asada Seasoning. Mix well with a spatula. Taste and add Noble Saltworks Cherry Wood Smoked Salt, to taste.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens