Description
Enjoy this creamy and cheesy Mexican street corn salad, also known as esquites. It’s a flavorful off-the-cob version of elote, perfect for any occasion.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup grated cotija cheese, plus more for garnish
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons lime juice
- 1 clove garlic, minced
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- If using fresh corn, cook kernels by boiling or grilling until tender. If using frozen corn, thaw and drain.
- In a large bowl, combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, minced garlic, chili powder, salt, and pepper. Stir until well combined.
- Add the corn kernels to the bowl and gently toss to coat evenly with the dressing.
- Garnish with additional cotija cheese and chili powder.
- Serve immediately or chill for later.
Notes
- For a spicier kick, add a pinch of cayenne pepper or finely diced jalapeño.
- Feta cheese can be used as a substitute for cotija cheese if unavailable.
- This salad is delicious served warm or cold.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Cooked
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 350mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg