Description
A vibrant and creamy Mexican Street Corn Salad, also known as Esquites, featuring charred corn, tangy lime, cotija cheese, and a hint of spice. This easy-to-make side dish is perfect for BBQs, parties, or any meal.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter or oil in a large skillet over medium-high heat.
- Add corn kernels and cook for 5–7 minutes until tender and slightly charred, stirring occasionally.
- Remove from heat and let cool slightly.
- In a large mixing bowl, combine mayonnaise, sour cream, cotija cheese, lime juice, chili powder, and smoked paprika. Mix until smooth.
- Add the cooled corn, cilantro, and jalapeño (if using) to the bowl and gently mix to coat.
- Season with salt and pepper, adjusting to taste.
- Transfer to a serving dish and garnish with extra cotija, chili powder, and cilantro.
- Serve immediately or chill for 30 minutes to let flavors meld.
Notes
- For a spicier salad, add more chili powder or diced jalapeños.
- You can substitute feta cheese or Parmesan for cotija if needed.
- Grilling the corn before cutting it off the cob adds a smoky depth.
- This Mexican corn salad can be made ahead of time.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Skillet
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 200
- Sugar: 7g
- Sodium: 250mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 15mg
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