Description
This recipe provides instructions for making Esquites, the popular Mexican Street Corn Salad featuring charred corn mixed with a creamy, tangy dressing and cotija cheese.
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned, drained)
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 1/2 cup crumbled Cotija cheese, plus extra for topping
- 1/4 cup fresh lime juice
- 1 teaspoon chili powder (or Tajin seasoning)
- 1/4 cup chopped fresh cilantro
- Salt to taste
Instructions
- If using fresh or frozen corn, heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until the corn is lightly charred in spots, about 8 to 10 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the mayonnaise, crema or sour cream, lime juice, and chili powder until smooth.
- In a large serving bowl, combine the slightly cooled corn, the creamy dressing mixture, and the 1/2 cup of crumbled Cotija cheese. Mix gently to coat all the corn.
- Stir in the chopped cilantro. Taste the salad and add salt if needed.
- Transfer the salad to a serving dish. Top with extra crumbled Cotija cheese before serving.
Notes
- For a smokier flavor, grill the corn cobs first, then slice the kernels off before mixing.
- If you do not have Cotija cheese, use feta cheese as a substitute.
- Serve warm or at room temperature.
- Prep Time: 10 min
- Cook Time: 10 min
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 22
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 8
- Cholesterol: 25