Mexican Street Corn Salsa (Esquites)

This Mexican street corn salsa is a deconstructed, or off-the-cob, version of elotes, also known as “esquites.” Charred corn with some mayo, freshly squeezed lime juice, cilantro, ancho chili powder and served with crumbled cotija cheese! Makes 2 cups and lasts about 8.

I love Cinco de Mayo as much as I do St. Patrick’s Day (and I do Love St. Patrick’s Day). Why? Because the food is *chefs*. I really don’t drink anymore, but my old self would have included margaritas – because I love a good salty margarine, but I digress. Every good Mexican feast (at least in our house) has to have some form of chips and salsa. Sometimes it’s pico de gallo, sometimes my homemade salsa or guacamole, and on an ambitious day it’s both.

Lately I’ve been really loving this Mexican street corn salsa.

The combination of charred corn, creamy mayonnaise, fresh cilantro, and salty Cotija cheese has me in a stranglehold. And I’ve kept this recipe light by not adding a ton of mayo, but if you want it extra creamy then go for it or add a dollop of sour cream.

Serve with tortilla chips, in tacos, burritos, or in your favorite rice bowl.

To prepare this Elote Salsa you will need:

• Avocado Oil Spray – Or use extra light olive oil spray.
• Corn – I use (thawed) Birdseye Baby Gold and white corn. (not sponsored)
• mayonnaise – Use whatever you prefer!
• lime juice – Adds flavor and a touch of acidity.
• coriander – Gives a touch of bright herbaceous freshness.
• Ancho Chili Powder – Adds delicious smoke flavor.
• kosher salt –Enhances the flavors intros salsa.
• Cotija cheese (not illustrated) – Or substitute with queso fresco or crumbled feta.

Lightly spray a nonstick skillet with ghee oil spray or extra light olive oil spray. Add a 14-ounce bag of corn – thawed when frozen.

Spread in an even layer and leave on for a few minutes until a golden char is formed. Stir and repeat until charred and toasted.

In a bowl, combine the charred corn with 2 tablespoons mayonnaise, the juice of ½ large lime (about 2 tablespoons), 2 tablespoons finely chopped cilantro, 1/2 teaspoon ancho chili powder, and a pinch or two of kosher salt.

Stir until combined.

Transfer to a serving bowl and top with 2 tablespoons crumbled cotija, queso fresco, or even feta cheese. I also like to add some more cilantro and ancho chili powder for garnish.

Other Ways to Serve Mexican Street Corn Salsa:

• As a dip with tortilla chips.
• Add to your favourites rice bowls.
• Use in Quesadillas.
• Top tacos or nachos.
• Gives a delicious layer inside burritos.
• Adds to your favorite flavor salad.

Enjoy! And if you try this Mexican Street Corn Salsa Recipe let me know! Take a picture and tag me chirp or instagram!