Warm sweet corn salad, AKA Esquites, AKA Scrumptious

Is sweet corn in season where you live? Here on PEI, Blums Sweet Corn is considered the gold standard of deliciousness. And there is no better time than right now to serve it up to the folks you love as a simple, no fuss, no muss, almost no cooking main course! You should make it tonight. I did!

There are about a million variations of this salad on Pinterest. Mine did not originate there tho. Nope it did not. Oddly enough the first time I tasted it was in a small town in Saskatchewan about 40 years ago. Its something my mother-in-law (Phillipena) used to make with corn-on-the-cob from her HUGE veggie garden. Granted, my version is quite a lot spicier than hers (there were no jalapeño peppers in her kitchen) and my version, like hers, adds in chunks of cherry tomato…another veggie that we have in abundance in our garden right now.

This is all there is to it.

Select and shuck 4 ears of corn. Remove all the silk you can (I hate corn silk). Place the corn on a cookie sheet under a hot broiler (or directly on the BBQ) until the corn begins to char and blacken a bit. (This gives the corn an amazing flavour). Turn it a couple time times until its really pretty but only partially cooked. Take it out and let it cool until you can handle it.

Use a sharp knife to remove the kernels from the cobs. You should have approx. 3 cups. Transfer the corn to a skillet on medium heat. Add 2 T of butter, 1 finely diced jalapeño pepper, (without the seeds, unless you like it really hot) and approx 1 T of finely diced garlic to the pan. Let this mixture cook for about 5 minutes while you prepare the add-ins.

The add-ins are

  • 1/4 C mayonnaise – the real stuff – not Miracle Whip
  • 1/4 C crumbled feta cheese (or dry curd cottage cheese if you want to channel my MIL)
  • 2 T chopped Cilantro (if you don’t like Cilantro, then shame on you…sigh, my MIL always used parsley from the garden)
  • Juice from 1 lime (or a lemon if you don’t have limes in your fridge)
  • 1/2 C chopped cherry tomatoes
  • 1/4 C diced purple or white onions
  • Green salad onions for garnish
  • A sprinkle of chili powder if you want to take a walk on the wild side.

Transfer the cooked corn mixture to a pretty bowl. Add mayonnaise, feta cheese cilantro, lime juice, diced onions and cherry tomatoes. Mix gently so all the ingredients become friendly with each other. The cheese will get all warm and gooey, which works amazingly with the mayo to coat the kernels. Top with the salad onions and a sprinkle of chili-powder if you like it spicy. You should do a taste test here. You may want to add salt and paper before serving.

TA DA you’re done. And dinner is ready. If you really need your protein, slices of Sobey’s Emergency Chicken would be a perfect choice alongside. (hahaha – Jean M, that is for you)

I bet you wish there was a picture don’t you? Sorry, we ate it all up before I remembered to take a photo. Here is a picture that looks almost exactly like mine except mine has chunks of tomato and salad onions. The photo came from Food 52. You can check out the original photo and her recipe here. https://food52.com/recipes/13625-esquites

Did you do something creative today?

Did I mention that you can put the leftovers (hahaha, there won’t be any) in the fridge and serve it up cold tomorrow for a delicious lunch.

Stay tuned for my final “Sheltering at Home” post tomorrow. All my blocks are here and I’m getting ready to sew them together.

One Comment

  1. thedarlingdogwood says:

    This looks delicious! We have been loving adding corn to the grill every time we grill out.


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