Description
Enjoy this creamy and cheesy Mexican street corn salad, also known as esquites. It’s a flavorful off-the-cob version of elote, packed with lime and chili.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1-2 chipotle peppers in adobo sauce, finely chopped (adjust to your spice preference)
- 1/2 teaspoon chili powder
- Salt to taste
Instructions
- If using frozen corn, thaw it. If using fresh corn, you can cook it briefly or use it raw.
- In a large bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chopped chipotle peppers, and chili powder.
- Stir everything together until the corn is well coated and the ingredients are evenly distributed.
- Taste and season with salt as needed.
- Garnish with extra cotija cheese and a sprinkle of chili powder before serving.
Notes
- For a spicier salad, add more chipotle peppers or a pinch of cayenne pepper.
- If cotija cheese is unavailable, feta cheese can be used as a substitute.
- This salad is best served chilled or at room temperature.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/6 of recipe
- Calories: Approx. 250-300
- Sugar: Approx. 8-10g
- Sodium: Approx. 300-400mg
- Fat: Approx. 18-22g
- Saturated Fat: Approx. 5-7g
- Unsaturated Fat: Approx. 12-15g
- Trans Fat: 0g
- Carbohydrates: Approx. 15-20g
- Fiber: Approx. 3-4g
- Protein: Approx. 5-7g
- Cholesterol: Approx. 20-30mg