Description
This Mexican Street Corn Salad, also known as Esquites, is a flavorful and easy-to-make side dish that captures the essence of street food in Mexico. With sweet corn, tangy lime, creamy cotija cheese, and a hint of spice, this salad is a perfect addition to any summer meal.
Ingredients
Scale
Corn Salad:
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 tbsp olive oil
Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 2 tbsp lime juice
Additional Ingredients:
- 1/2 cup crumbled cotija cheese
- 1/4 cup fresh cilantro (chopped)
- 1 tsp chili powder
- 1/2 tsp smoked paprika
- 1/4 tsp cayenne pepper (optional)
- Salt and pepper to taste
Instructions
- Cook 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. Transfer corn to a large mixing bowl and let cool slightly.
- Prepare Dressing: Stir in mayonnaise, sour cream, lime juice, cotija cheese, cilantro, chili powder, smoked paprika, cayenne pepper if using, salt, and pepper. Mix until evenly coated.
- Serve: Serve immediately or chill for 30 minutes for best flavor.
Notes
- For a lighter version, replace mayonnaise with Greek yogurt.
- This salad pairs well with grilled meats, tacos, or as a dip with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish, Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 5 g
- Sodium: 300 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg
