Mexican street corn salad
This vibrant Mexican Street Corn Salad, also known as Esquites, is a flavorful and refreshing dish. Bursting with sweet corn, creamy dressing, and zesty spices, it’s the perfect side dish or light meal.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Ingredients
Scale
- 4 ears of corn, kernels removed (about 4 cups)
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- Optional: 1/4 cup finely chopped red onion
- Optional: 1 jalapeno, seeded and minced
Instructions
- If using fresh corn, grill, roast, or boil the corn until tender. Let cool slightly and cut the kernels off the cob. You can also use frozen corn (thawed) or canned corn (drained).
- In a large bowl, combine the corn kernels, mayonnaise, sour cream (or crema), cotija cheese, cilantro, lime juice, chili powder, cayenne pepper (if using), red onion (if using), and jalapeno (if using).
- Season with salt and black pepper to taste.
- Stir well to combine all ingredients.
- Serve immediately or chill for later. Garnish with additional cotija cheese and a sprinkle of chili powder before serving.
Notes
For a spicier kick, add more cayenne pepper or a pinch of smoked paprika. Serve with tortilla chips for scooping, or as a topping for tacos or grilled chicken.
Find it online: https://mommymademeals.com/mexican-street-corn-salad/