Description
A delightful Mexican Street Corn Salad, also known as Esquites, that combines charred corn with a creamy, tangy dressing and savory seasonings. This versatile dish can be served as a side or a light main course, perfect for summer gatherings or as a flavorful addition to any meal.
Ingredients
Scale
Corn Salad:
- 4 cups corn kernels (fresh, canned, or frozen)
- 1 tablespoon olive oil
- 1/3 cup mayonnaise
- 1/4 cup sour cream
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- juice of 1 lime
- 1/3 cup crumbled cotija cheese (plus more for topping)
- 1/4 cup chopped fresh cilantro
- salt and black pepper to taste
- 1/4 cup finely chopped red onion (optional)
- diced jalapeño (optional, to taste)
Instructions
- Char the Corn: If using fresh or frozen corn, heat olive oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes until slightly charred, stirring occasionally. Remove from heat and let cool slightly.
- Prepare Dressing: In a large bowl, whisk together mayonnaise, sour cream, chili powder, paprika, garlic powder, lime juice, salt, and pepper.
- Combine Ingredients: Stir in the charred corn, cotija cheese, cilantro, and red onion or jalapeño if using. Mix until well combined.
- Adjust Seasoning: Taste and adjust seasoning if needed.
- Serve: Transfer to a serving bowl and sprinkle with extra cotija cheese and cilantro. Serve immediately or chill until ready to serve.
Notes
- For added smokiness, grill the corn on the cob and cut off the kernels.
- You can substitute feta cheese if cotija isn’t available.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 220
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
