Esquites, Mexican Corn Salad
  • 8 ears of corn
  • 1 medium red onion
  • 2 tablespoons butter
  • 1-2 cloves garlic, chopped
  • 5-6 tablespoons Mayonnaise
  • 5 ounces Cotija cheese, crumbled
  • 4 green onions, chopped
  • ½ teaspoon Ancho powder
  • ½ teaspoon salt
  • 1½ limes, juiced (3 tablespoons)
  • 2 tablespoons jalapeƱo, chopped
  • 2-3 tablespoons cilantro, chopped
  • Avocado (optional, but highly recommended)
  1. Remove all the husk and silk from the corn and brush lightly with vegetable oil. Grill over a medium high heat, until the corn is lightly browned. Remove and allow to cool slightly before cutting the corn from each ear with a sharp knife. Brown the chopped red onion in the melted butter until browned, adding the chopped garlic at the last few minutes to brown slightly also. Add the corn and the onion to a large bowl, and add all the rest of the ingredients. Mix well, adjust seasoning to taste and serve. (Note-if not serving immediately, do not add the avocado until you are ready to eat)
Recipe by Have You Eaten, SF? at