Recipe | Esquites (Mexican Corn Salad)

Makes: 6 cups
Prep Time: 30 mins
Notes:  gluten-free

6 ears fresh corn
1 Tbsp canola oil
1 medium red onion, small diced
2-3 limes, zested & juiced
Kosher salt
2 tsp green coriander berries
⅓ c mayonnaise
¼ cup labne
¼ tsp ground cumin
½ tsp paprika, divided
3 garlic scapes, woody ends trimmed, sliced into very thin rounds
2 jalapeño, deseeded & small diced
1 small bunch cilantro, finely chopped (final yield approx. ¼ c)
⅓ small bunch epazote, finely chopped (final yield approx. 2 Tbsp)
⅓ c cotija

To serve
Tostadas/tortilla chips
Cilantro flowers/thinly sliced scallions

Recipe Method

1. Shuck the corn, being careful to remove all the silk. Cut the kernels off the cob by holding it upright, stem side down, on a sheet tray or large dish, and carefully slicing downwards, keeping your fingers above the blade at all times.
2. Heat a large sauté pan over high heat and add the canola oil. Once shimmering, add the corn and cook, without disturbing, until the kernels are browned on one side but not too soft. Season with salt, and transfer to a sheet tray or bowl to cool.
3. While the corn is cooling, add the diced red onion to a bowl with the juice of one lime and a pinch of salt, and allow to macerate for about 15 mins.
4. Pound the green coriander berries into a paste using a mortar and pestle, and combine in a large bowl with the mayonnaise, labne, cumin and paprika. Season to taste with salt.
5. Once the corn is cool, add it to the bowl with the mayo, and the remainder of the ingredients. Toss to make sure everything is well coated, adjusting the lime juice and salt to taste.
6. Serve a generous dollop of the corn mix on a tostada or tortilla chip and garnish with flowers or scallions and a sprinkling of more paprika.