Recipe courtesy of Valerie Bertinelli
Recipe courtesy of Valerie Bertinelli
Show:
Valerie's Home Cooking
Episode:
Southern California Wedding
Esquites
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- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 163
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 315 mg
Esquites, or elote en vaso, is a Mexican street corn salad that includes all the flavors of traditional elote—but off the cob. In this version of the recipe, the corn is blackened in a pan. Esquites can be made in advance and holds up really well once refrigerated. It can be served as a side on taco night, or integrated into your weekly rotation for meal prep!
- Level: Easy
- Total: 20 min
- Active: 20 min
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 163
- Total Fat
- 11 g
- Saturated Fat
- 3 g
- Carbohydrates
- 17 g
- Dietary Fiber
- 3 g
- Sugar
- 5 g
- Protein
- 4 g
- Cholesterol
- 12 mg
- Sodium
- 315 mg
Ingredients
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Directions
- Heat a nonstick pan over medium-high heat. Add the butter and oil. Once the butter is melted, add the corn and stir to coat in the butter mixture. Spread the corn into an even layer and cook, undisturbed, until slightly browned, 3 to 4 minutes. Stir in the shallots and cook until softened, another 3 minutes. Add the garlic and 1/2 teaspoon salt. Stir to combine and cook until the garlic is fragrant, about 30 seconds. Turn off the heat.
- Add the corn mixture to a large mixing bowl. Stir in the scallions, cilantro, mayonnaise, lime zest and juice, Fresno chile and 2 tablespoons of the cotija. Add salt to taste. Add the salad to a serving bowl and top with the remaining cotija. Sprinkle with chili powder and serve immediately.
