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Esquites-Style Corn Salad with Homemade Chimichurri

It’s beginning to feel like spring here in Tennessee. The days are longer, the grass is greener, and the sun feels a little bit brighter! 

To usher in the new season, we’re sharing one of our team’s favorite side dishes, esquite-style corn salad with homemade chimichurri. 

Esquites-Style Corn Salad
  • 5 ears of corn 
  • 3 jalapenos 
  • ½ red onion diced 
  • 2 garlic cloves 
  • 5 scallions 
  • ½ teaspoon cumin 
  • ½ teaspoon chili powder 
  • ½ teaspoon smoked paprika 
  • ½ teaspoon coriander 
  • ¼ pound softened butter 
  • ½ cup cotija cheese 
  • ½ cup minced cilantro
Homemade Chimichurri
  • 1 bunch cilantro 
  • ½ bunch parsley 
  • ¼ bunch basil 
  • 2 tablespoon mint 
  • 3 garlic cloves 
  • 1 teaspoon chili flakes 
  • ¼ cup red wine vinegar 
  • 1 cup olive oil 
  • Salt and pepper to taste 

  1. Char corn and jalapeños on a grill. 
  2. Remove jalapenos and place in bowl.  
  3. Cover in plastic wrap to steam for 10 minutes.  
  4. Remove jalapenos skin and seeds and dice.  
  5. Remove corn and set aside to cool.  
  6. Once cooled cut kernels off cob.  
  7. In a hot skillet, add oil and cook red onion until soft.  
  8. Add corn and jalapenos. Cook for 1 minute.  
  9. Add garlic and the whites of the scallions. Add spices.  
  10. Remove and place in bowl.  
  11. Add butter, cilantro and combine.  
  12. Add salt and pepper to taste. 
  13. Place corn in serving bowl and drizzle with chimichurri.  
  14. Top with crispy tortilla strips and cotija cheese.


At Milestones, we incorporate high-quality ingredients from local farmers to ensure that everything we do helps aid in the healing process. The culinary experience at Milestones and Onsite is a crucial part of our signature healing hospitality. 

We hope that your time around the table is enriching for your mind, body, and soul.