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.  

meal prep esquites salad.jpgIngredients

  • 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

Optional Ingredients

  • 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.  
  • Enjoy!