Description
A vibrant and flavorful Mexican Street Corn Salad (Esquites) recipe. Easy to make, it features charred corn, creamy dressing, cilantro, lime, and cotija cheese. Perfect as a side dish, dip, or topping.
Ingredients
Scale
- 4 ears of fresh corn, husked (or 4 cups frozen corn kernels, thawed)
- 1 tablespoon olive oil (plus more if pan-frying)
- 1/2 cup mayonnaise
- 1/4 cup finely chopped fresh cilantro
- 2 tablespoons fresh lime juice
- 1–2 cloves garlic, minced
- 1/2 teaspoon chili powder (or to taste)
- 1/4 teaspoon smoked paprika (optional)
- Salt and freshly ground black pepper to taste
- 1/4 cup crumbled cotija cheese (or crumbled feta cheese)
- Pinch of cayenne pepper for garnish (optional)
- Additional chopped cilantro for garnish
- Lime wedges for serving
Instructions
- 1. Prepare the Corn: Grill, char over a gas burner, or pan-fry corn until tender and slightly browned. If using frozen corn, thaw and pan-fry.
- 2. Cut Kernels from Cob: Once slightly cooled, carefully slice the kernels off the cob.
- 3. Make the Dressing: In a bowl, whisk together mayonnaise, cilantro, lime juice, minced garlic, chili powder, and smoked paprika (if using). Season with salt and pepper.
- 4. Combine Ingredients: Add the corn kernels to the dressing and toss to coat evenly.
- 5. Add Cheese: Gently fold in about half of the crumbled cotija cheese.
- 6. Chill: Cover and refrigerate for at least 30 minutes for flavors to meld.
- 7. Serve: Garnish with remaining cotija cheese, cayenne pepper (optional), and fresh cilantro. Serve with lime wedges.
Notes
Store any leftover Mexican Street Corn Salad in an airtight container in the refrigerator for 2-3 days. This salad does not freeze well. Can be gently reheated if desired.
- Prep Time: 15 minutes
- Cook Time: 10-15 minutes
- Category: Salad
- Method: Mixed
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 250-300
- Sugar: Approx. 5-7g
- Sodium: Approx. 300-500mg (varies with cheese and salt)
- Fat: Approx. 15-20g
- Carbohydrates: Approx. 25-30g
- Fiber: Approx. 3-4g
- Protein: Approx. 5g