Charred Corn and Jalapeño Esquites

By Benjamin Moore Eubank

A warm Mexican street-corn salad made with charred sweet corn, jalapeño, lime, and a plant-based cotija-style cheese, finished with crispy chile oil. It brings smoky, spicy, and tangy flavors that complement shrimp tacos without turning into a heavy side.

Yield: 4 servings · Prep: 10 min · Cook: 15 min · Total: 25 min

Ingredients

• 1/3 cup mayonnaise
• 1 jalapeño, minced (seeds removed for less heat)
• 2 limes, juiced and zested
• 2 green onions, green tops only, thinly sliced
• 1 teaspoon chili powder
• 1/2 cup cotija cheese, crumbled
• to taste salt
• 3 tablespoons crispy chile oil
• to taste black pepper
• 4 cups corn kernels, fresh or frozen and thawed
• 1 tablespoon vegan butter
• 2 garlic cloves, minced

Steps

1. Heat a large heavy skillet (cast iron works well) over high heat until very hot. Add the corn kernels in a single layer without any oil and let them sit undisturbed for 2-3 minutes until charred in spots, then stir and repeat until corn is charred all over, about 8-10 minutes total.
2. Push the corn to one side of the skillet, add the vegan butter to the empty side, then add the minced jalapeño and garlic and sauté for 1 minute until fragrant.
3. Stir the jalapeño and garlic into the charred corn, then remove the skillet from heat.
4. Transfer the warm corn mixture to a bowl. Add the vegan mayonnaise, lime juice, and lime zest, and stir to coat evenly.
5. Fold in most of the cotija-style vegan cheese, reserving a couple tablespoons for garnish.
6. Season with chili powder, salt, and black pepper to taste.
7. Spoon the esquites into a serving dish, drizzle generously with crispy chile oil, and sprinkle with the reserved cheese and sliced green onion tops.
8. Serve warm alongside the shrimp tacos.