ROTM: Late Summer Salad with Esquites
Late Summer Salad with Esquites
Submitted by Kimberly Long
No one submitted a recipe this month so I decided to take photos of and share as I finish up this month's newsletter and do my work lunch prep for the week. This salad keeps really well in the fridge for a week, and is tasty enough that I am okay eating it 5 (6 including today) days in a row, so I suspect it would keep well in a cooler on a river trip.
I usually add a mini avocado or individual packet of quacamole to top the salad on the day I eat it. Today I cooked a mess of chilcken marinated in lime juice and cilantro. I have also made it with leftover flat iron steak and vegetarian with black beans or some cumin stovetop toasted chickpeas.
- Large package of salad greens of choice
- 3 ears of fresh corn
- Bunch of cilantro
- Pint of grape tomatoes
- 1/2 White or yellow onion
- Crumbly white cheese (queso fresca, cotija, or feta)
- Juice of 2 limes
- 2 Tbsp olive oil
- 1 Tbsp Tajin or lime/chili seasoning
- salt and pepper
- 1 Tbsp apple cider vinegar
Avodado or guacamole to top
Chips or tortilla strips
Protein of choice (grilled chicken or flat iron steak)
- Cut the corn off of the cob and place in a large bowl.
- Shave the leaves off of a small bunch of cilantro. This is my least favorite part. I cook with a lot of cilantro and hate "shaving the leaves" off the stems. If you know a quick, non tedious way to do this, I would love to hear your secret. Mince the cilantro and add to the bowl with the corn.
- Thinly slice 1/2 of an onion and add to the bowl.
- Add the lime juice, olive oil, and viengar to the bowl (Esquites is traditionally made with a mayonnaise-based dressing. I like a lightly dressed salad so use a simple oil, vinegar, lime juice version. Feel free to alter as you like). Mix together.
- Add the Tajin and salt/pepper to taste.
- Cut the grape tomatoes into quarters of eigths (or however you like). Add the tomatoes and crumbled cheese (I use a quarter round of questo fresca, probably a 1/4 of a cup) and toss gently.
- Divide the salad mix into bowls or plates. Top with the esquites mix and whatever else you would like.