Mexican Street Corn Salad
This Mexican street corn salad, or esquites, is a creamy, cheesy, and flavorful dish that brings the vibrant tastes of Mexico directly to your table.
Ingredients
- 4 cup fresh or frozen corn kernels from about 6-8 ears of corn
- 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 from 1-2 limes
- 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, for heat)
- to taste salt
- to taste freshly ground black pepper
Instructions
- Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is tender and slightly charred.
- Remove the skillet from heat and let the corn cool for a few minutes.
- In a large bowl, combine mayonnaise, sour cream or crema, cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.
- Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.
- Taste and season with salt and freshly ground black pepper as needed.
- Transfer the Mexican street corn salad to a serving bowl. Garnish with additional cotija cheese, a sprinkle of chili powder, and extra cilantro before serving.
- Serve immediately as a side dish, or chill for at least 30 minutes for flavors to meld.
Notes
This Mexican street corn salad, or esquites, is a creamy, cheesy, and flavorful dish that brings the vibrant tastes of Mexico directly to your table.