Mexican Street Corn Salad (Esquites)
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
Glenn Connaughton
6
10 minutes
10 minutes
Vegetables
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!
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
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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.
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Add the cheese, cilantro, green onions, jalapeño, garlic, mayonnaise, lime juice, and Pinche Gringo Adobo Rub. Toss to combine and serve immediately.
