Mexican Street Corn Salad
This Mexican Street Corn Salad (Esquites) is a creamy, tangy, and slightly spicy side dish featuring charred corn, cotija cheese, lime juice, and a touch of chili powder. Perfect for summer BBQs, taco nights, or as a flavorful dip.
Ingredients
- 4 cups corn kernels (fresh or frozen, about 5-6 ears of corn)
- 2 tablespoons butter or olive oil
- 1/3 cup mayonnaise
- 1/4 cup sour cream (or Greek yogurt)
- 1/2 cup Cotija cheese, crumbled (or feta)
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika (optional)
- 1/4 teaspoon ground cumin (optional)
- 1 jalapeño, finely diced (optional)
- 1/4 cup fresh cilantro, chopped
- Salt and black pepper, to taste
Instructions
- Heat butter or olive oil in a large skillet over medium-high heat.
- Add corn and cook for 7–10 minutes, stirring occasionally, until charred and golden. Thaw and pat dry if using frozen corn.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, smoked paprika, cumin, salt, and pepper until smooth.
- Add charred corn to the dressing and stir to coat evenly.
- Stir in Cotija cheese, chopped cilantro, and jalapeño (if using).
- Taste and adjust seasoning as needed.
- Garnish with extra cheese, cilantro, lime wedges, or a sprinkle of Tajín if desired.
- Serve warm, at room temperature, or chilled.
Nutrition
Serving: 1peopleCalories: 280kcalCarbohydrates: 18gProtein: 6gFat: 21gSaturated Fat: 8gSodium: 350mgFiber: 2gSugar: 4g
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