Description
A delicious and vibrant Mexican Street Corn Salad, also known as Esquites, that combines charred corn kernels with a creamy, tangy dressing and flavorful seasonings. This versatile dish can be served as a side salad, dip, or taco topping, perfect for summer gatherings and potlucks.
Ingredients
Scale
For the Salad:
- 4 cups corn kernels (about 5 ears fresh or 3 cans, drained)
- 2 tablespoons olive oil
For the Dressing:
- 1/3 cup mayonnaise
- 1/3 cup sour cream
- 1/2 cup cotija cheese (crumbled)
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon cayenne pepper (optional)
- 1/4 cup fresh cilantro (chopped)
- Salt and black pepper to taste
Instructions
- Prepare the Corn: If using fresh corn, cut kernels off the cob. Heat olive oil in a large skillet over medium-high heat. Add corn and cook for 5–7 minutes, stirring occasionally, until lightly charred.
- Make the Dressing: In a large bowl, mix mayonnaise, sour cream, cotija cheese, lime juice, chili powder, smoked paprika, cayenne (if using), and cilantro until combined.
- Combine and Serve: Add charred corn to the dressing and toss to coat evenly. Season with salt and pepper to taste. Serve warm or chilled, garnished with extra cheese and cilantro if desired.
Notes
- For a lighter version, replace half the mayonnaise with Greek yogurt.
- This salad can also be served as a dip with tortilla chips or as a topping for tacos and grilled meats.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 5g
- Sodium: 220mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 20mg
