Salad to Go with Chili (a.k.a. Esquites)
You could bring a boring old coleslaw to the chili party… or you could show up with this creamy, spicy corn salad in a cup. Packed with juicy corn, zesty lime, cotija cheese, and just enough heat, this is the salad chili has been waiting its whole life for.
EQUIPMENT (PAID LINKS)
Ingredients
- 4 tablespoons unsalted butter
- 2 cups fresh corn kernels from about 4 medium ears of corn
- 2 garlic cloves minced
- 1 jalapeño pepper minced (remove seeds for less heat)
- ¼ cup mayonnaise
- ¼ cup crumbled cotija cheese plus extra for topping
- 2 tablespoons chopped cilantro
- ½ teaspoon salt
- 2 tablespoons lime juice about 1 lime
- Chili powder to taste
- 1 teaspoon paprika optional
- 1 teaspoon chili lime seasoning optional
- Lime wedges for garnish
Instructions
- Cook the Corn: Heat a skillet over medium-high. Melt the butter, then add corn, garlic, and jalapeño. Cook for 5 minutes, stirring occasionally, until the jalapeño softens and the corn smells amazing.4 tablespoons unsalted butter, 2 cups fresh corn kernels, 2 garlic cloves, 1 jalapeño pepper
- Mix Everything Together: Transfer the warm corn mixture to a mixing bowl. Add mayonnaise, cotija cheese, cilantro, salt, and lime juice. Sprinkle in chili powder to your taste. Add the paprika and chili lime seasoning if you're using them.¼ cup mayonnaise, ¼ cup crumbled cotija cheese, 2 tablespoons chopped cilantro, ½ teaspoon salt, 2 tablespoons lime juice, Chili powder, 1 teaspoon paprika, 1 teaspoon chili lime seasoning
- Taste and Adjust: Mix until creamy and well combined. Taste it—if it needs more salt, lime, or mayo, adjust until it’s perfect.
- Serve It Up: Scoop into cups or a big bowl. Top with a little extra cheese, a dusting of chili powder, and a lime wedge. Serve warm or at room temp—it’s all good.Lime wedges