Description
This is a recipe for Mexican street corn salad, also known as esquites. It’s a creamy, cheesy corn salad with a zesty lime and chili flavor. It’s a delicious off-the-cob version of Mexican street corn.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup finely chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1/4 cup crumbled cotija cheese
- Lime wedges for serving
Instructions
- If using fresh corn, cook the kernels until tender. If using frozen, thaw them.
- In a large bowl, combine the mayonnaise, sour cream, cilantro, lime juice, chili powder, cumin, and cayenne pepper (if using).
- Season with salt and black pepper to your liking.
- Add the corn kernels to the dressing and mix well until the corn is evenly coated.
- Gently fold in the crumbled cotija cheese.
- Serve the Mexican street corn salad warm or chilled, with lime wedges on the side.
Notes
- For a spicier salad, increase the amount of chili powder or cayenne pepper.
- If cotija cheese is unavailable, feta cheese can be a good substitute.
- This salad is best served fresh, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook (except for corn preparation)
- Cuisine: Mexican
Nutrition
- Serving Size: 1/4 cup
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 10mg