Esquites Recipe | Mexican Street Corn Salad | Villa Cocina

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is lower in calories and higher in protein.

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta is lower in fat, while parmesan is often more affordable.

Cut 5 corn tortillas into strips and then into small bite-sized squares.

In a pot, add 1 inch of vegetable or canola oil and heat to frying temperature.

Add tortilla squares in small batches to the hot oil, moving them around occasionally until golden brown and crispy.

Transfer to a plate lined with kitchen paper towel and season lightly with kosher salt.

Remove husk and hairs from 6 corn on the cob and rinse under water.

Cut corn off the cob and transfer to a bowl.

In a large pot over medium heat, melt 3 tablespoons of butter.

Add the corn to the melted butter and cook for about 2 to 3 minutes, stirring occasionally.

Add 2 cups of water and 3 tablespoons of chopped epazote to the corn and stir to combine.

Add salt to taste and cover, cooking for about 12 to 15 minutes until the corn is cooked.

Once cooked, let the corn cool slightly but not too much.

In a serving dish, add a generous amount of the corn with some of the broth.

Add mayonnaise and Mexican style cream, and squeeze in lime juice.

Top with cotija cheese and ground chile de arbol or chili pecan, and add Valentina hot sauce.

Top with the crispy tortilla chips and mix everything well.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens