Esquites is Mexican Street corn, but I've adapted the recipe to make a summer corn salad that's the best corn salad you are ever going to eat—EVER. Even if you think you already make a kicking corn salad, you have to try this recipe. Have to. It’s that delicious. Roasted corn flavored with cumin, chili powder, butter and mayo, it has all the flavors of Mexican street corn without all the fuss.
Traditional Esquites calls for fresh corn, but I’ve found that frozen not only tastes just as delicious, but halves the prep time.
4 bags of frozen corn
4 Tablespoons butter
1 teaspoon salt
1 lime, juiced
½ Tablespoon chili powder
½ Tablespoon cumin
½ cup mayonnaise
½ cup of red onion, chopped
1 cup of cilantro, chopped
Preheat your oven to 400.
1. Add the butter to a large baking dish covered with parchment, place in the oven for five minutes or until it melts, then remove, add the corn and salt and return to the oven. As for how long to roast the corn, it is more texture than time. I suggest at least 10 to 15 minutes occasionally tossing to make sure the butter is completely integrated. Your goal is for the sweet corn juice and butter to caramelize and brown thereby developing the rich flavor that makes the dish extraordinary.
2. While the corn is cooking combine the lime juice, chili powder, cumin, mayonnaise, onion and cilantro in a large bowl and set aside.
3. When the corn is at least ten percent brown, remove from oven and cool.
4. Once the kernels have reached room temperature, add them to the bowl and mix to combine.
5. Allow the mixture to sit for at least 15 minutes to give the flavors time to meld, then give things a quick toss and serve.