Esquites Salad

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2–4 Prep 15 min Cook 14 min Serves 4

An off-the-cob version of Mexican street corn, this salad has kick (thanks, chili powder) and comfort (crumbly cheese). You can also chill and serve cold.

Cooking spray 2 ½ cups fresh or frozen corn kernels, thawed if frozen 2 tbsp light mayonnaise ½ tsp lime zest, plus 1 tbsp juice ¾ tsp chili powder ¼ tsp salt ¼ tsp smoked paprika ¼ cup thinly sliced scallions 2 tbsp chopped fresh cilantro 1 medium jalapeño pepper, seeded and finely chopped ¼ cup crumbled Cotija cheese 1. Arrange an oven rack about 4 inches from the broiler. Preheat the broiler to high. Line a large sheet pan with foil; coat the foil with cooking spray. Spread corn onto the pan and lightly coat with cooking spray. Broil until lightly browned in spots, about 10 minutes. Stir corn, and broil until more kernels are browned, 3 to 5 minutes. Remove the pan from the oven and cool slightly.

2. In a medium bowl, whisk the mayonnaise, lime zest, lime juice, chili powder, salt, and smoked paprika. Stir in the corn, scallions, cilantro, and jalapeño; fold in the cheese.

Per serving (a generous ½ cup): 127 Cal, 5 g Total Fat, 1 g Sat Fat, 309 mg Sod, 20 g Total Carb, 3 g Sugar, 2 g Fib, 4 g Prot.

TEST KITCHEN TIP

Cotija is the crumbly, pungent, salty cheese you’ll typically find with other Mexican cheeses in your grocery store. Can’t find it? Substitute queso fresco, feta, or ricotta salata.