Mexican Street Corn Salad (Esquites)

Name: Modified Mexican Street Corn Salad (Esquites) with Revolution Barbecue Pinche Gringo Adobo Rub
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 6
Ingredients: 2 tablespoons vegetable oil; 6 ears fresh corn, shucked and kernels removed (about 4.5 cups); 3 ounces feta or Cotija cheese, finely crumbled; 3/4 cup finely sliced green onions (green parts only); 3/4 cup fresh cilantro leaves, finely chopped; 1 1/2 jalapeño peppers, seeded and finely chopped; 3 medium cloves garlic, minced; 3 tablespoons mayonnaise; 1 1/2 tablespoons fresh lime juice; 2 ½ tablespoons Revolution Barbecue Pinche Gringo Adobo Rub, divided

July 28, 2024

Esquites, or Mexican street corn salad, brings the vibrant flavors of Mexico to your table. This version features the smoky, spicy kick of Revolution Barbecue’s Pinche Gringo Adobo Rub, enhancing the sweet charred corn with a robust blend of spices. Paired with creamy mayo, tangy lime juice, and salty Cotija cheese, this salad is a flavor explosion in every bite. Perfect as a side dish for your next barbecue, this recipe is a must-try for anyone looking to spice up their summer menu.

Modified Mexican Street Corn Salad (Esquites) with Revolution Barbecue Pinche Gringo Adobo Rub

Rated 5.0 stars by 1 users

Servings

Prep Time

10 minutes

Cook Time

10 minutes

Esquites, also known as Mexican street corn salad, has always been a favorite of mine, offering a burst of flavors and textures in every bite. Imagine the sweet crunch of charred corn kernels mingling with the tangy zest of lime, the creamy richness of mayo, and the salty, crumbly goodness of Cotija cheese. But what truly sets this recipe apart is the addition of Revolution Barbecue’s Pinche Gringo Adobo Rub. This special blend of spices adds a smoky depth and a perfect hint of heat that elevates the dish to new heights. Whether you're serving it as a side at your next barbecue or as a vibrant appetizer, this modified esquites recipe is sure to impress your guests and become a staple in your summer cooking repertoire. Dive in and experience a taste of Mexico with a twist that’s all about bold flavors and easy preparation. Enjoy every spoonful!

Author:

Glenn Connaughton

Image of Modified Mexican Street Corn Salad (Esquites) with Revolution Barbecue Pinche Gringo Adobo Rub

Ingredients

2 tablespoons vegetable oil
6 ears fresh corn, shucked and kernels removed (about 4.5 cups)
3 ounces feta or Cotija cheese, finely crumbled
3/4 cup finely sliced green onions (green parts only)
3/4 cup fresh cilantro leaves, finely chopped
1 1/2 jalapeño peppers, seeded and finely chopped
3 medium cloves garlic, minced
3 tablespoons mayonnaise
1 1/2 tablespoons fresh lime juice
2 ½ tablespoons Revolution Barbecue Pinche Gringo Adobo Rub, divided

Directions

Grill the Corn

Preheat your grill to medium-high heat.
Brush the corn with vegetable oil and season with a ½ tablespoon of the Revolution Barbecue Pinche Gringo Adobo Rub
Place the corn on the grill, turning occasionally, until charred and tender, about 10-12 minutes.
Remove from the grill and let cool slightly before cutting the kernels off the cob. Transfer to a large bowl.

Prepare the Salad

Add the cheese, cilantro, green onions, jalapeño, garlic, mayonnaise, lime juice, and Pinche Gringo Adobo Rub. Toss to combine and serve immediately.

Recipe Note

Get ready to wow your taste buds and your guests with this incredible Mexican Street Corn Salad, elevated by the bold, smoky flavors of our Pinche Gringo Adobo Rub. This vibrant dish is the perfect blend of charred corn, creamy mayo, tangy lime, and our special rub, making it a must-have for any barbecue.

Don’t miss out on this flavor explosion! Head over to our website and grab your Pinche Gringo Adobo Rub now to bring this dish to life. Your next barbecue is about to get a whole lot more exciting!

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