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Air-fryer salads · 24 minutes

Charred Corn and Peach Esquites Salad

Corn kernels char in the air fryer the way they would in a comal, then meet juicy peaches, lime, chili and cotija in a summery twist on Mexican street corn.

Prep
10 min
Cook
14 min
Total
24 min
Serves
4
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VegetarianGluten-freeEgg-freeAir fryer

Esquites is Mexican street corn off the cob: charred kernels with crema, lime, chile and crumbly cotija. The air fryer handles the charring without spattering your stovetop. Spread the kernels in the basket at 400°F and shake every few minutes until they’re speckled brown and some of them pop. Fresh or frozen both work.

Peaches aren’t traditional, but in August they’re as sweet and cheap as the corn, and their juiciness with the smoky kernels and salty cheese is the reason to make this. Use peaches that are ripe but still firm enough to dice. Serve it warm, at room temperature or cold. It’s great with tacos, or by itself with tortilla chips.

The recipe

Charred Corn and Peach Esquites Salad

Prep 10 min · Cook 14 min · Total 24 min · Serves 4

Ingredients

Tap to tick off as you go.

For the charred corn

For the dressing

For the salad

Method

  1. Step 1: Dry and oil the corn

    If using frozen corn, pat it as dry as you can between towels. Toss the kernels with the oil and salt.

  2. Step 2: Char the corn

    Spread the corn in the basket and air-fry at 400°F for 12–14 minutes, shaking every 4 minutes, until plenty of kernels are browned and blistered. Some may pop; that’s fine.

  3. Step 3: Whisk the dressing

    While the corn cooks, whisk the crema, lime juice, chili powder and garlic in a large bowl.

  4. Step 4: Combine

    Add the hot corn to the dressing and toss, then let it cool for 2–3 minutes. Fold in the peaches, jalapeño, onion, most of the cotija and most of the cilantro.

  5. Step 5: Finish and serve

    Taste for salt and lime. Top with the remaining cotija, cilantro and an extra pinch of chili powder, and serve with lime wedges.

Good to know

  • Don’t overfill the basket. Corn piled more than about an inch deep steams instead of charring; cook it in two batches if your basket is small.
  • Let the corn cool briefly before adding the peaches so they stay firm instead of going soft.
  • Cut kernels off the cob by standing the ear in the center of a Bundt pan or a wide bowl so they don’t scatter.

Swaps

Crema and cotija
Make it vegan: 3 tbsp vegan mayo or cashew cream and 2 tbsp nutritional yeast with an extra pinch of salt
Peaches
Nectarines, mango or halved cherry tomatoes
Cotija
Feta or queso fresco

Questions people ask

What is the difference between esquites and elote?

Elote is Mexican street corn on the cob, and esquites is the same flavors with the kernels cut off and served in a cup or bowl. This salad is the esquites style.

Can you char frozen corn in an air fryer?

Yes. Thaw it and pat it very dry, toss with oil, and air-fry at 400°F for 12–14 minutes, shaking often, until browned in spots.

Is cotija cheese vegetarian?

Not always. Many cotija brands use animal rennet, so check the label for microbial or vegetable rennet, or swap in a feta that’s labeled vegetarian.

Get the corn, peaches and limes from a farmer.

This recipe is only as good as what goes in it. Find a farmers market or CSA farm near you, or get a produce box delivered when there’s no market this week.

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