Description
This Mexican Street Corn Salad (Esquites) captures the vibrant flavors of Mexico with smoky corn, creamy dressing, and a salty kick from cotija cheese, making it the ultimate side dish for summer barbecues or cozy indoor feasts.
Ingredients
Scale
4 cups Fresh Corn Kernels
1/4 cup Mayonnaise
2 tablespoons Mexican Crema or Sour Cream
1/2 cup Cotija Cheese, crumbled
1/2 cup Fresh Cilantro, chopped
2 tablespoons Fresh Lime Juice
1 teaspoon Chili Powder (Ancho or Tajín)
2 cloves Garlic, minced
1 tablespoon Butter or Avocado Oil
Kosher Salt to taste
Instructions
- Prepare the Corn: Remove the husks and silk from the fresh corn and cut the kernels off the cob
- Char the Kernels: Heat a large skillet over medium-high heat, add the butter or oil, and char the corn kernels for 2-3 minutes
- Aromatics: Stir in minced garlic and sauté for 1-2 minutes until toasted
- Whisk the Dressing: Combine mayonnaise, Mexican crema, lime juice, and chili powder in a bowl and mix until creamy
- Combine: Mix the creamy dressing with warm corn, add cotija cheese and cilantro, and stir together
- Final Seasoning: Taste and adjust lime juice or salt as desired, then serve warm, at room temperature, or chilled
Notes
For a lighter version, replace mayonnaise with Greek yogurt.
To make it vegan, use vegan mayonnaise and substitute cotija with cashew-based crumble.
- Prep Time: 10 mins
- Cook Time: 10 mins
- Category: Side Dish
- Method: Mixing and Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 3/4 cup
- Calories: 210 kcal
- Sugar: 5 g
- Sodium: 320 mg
- Fat: 14 g
- Saturated Fat: 5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 15 mg