Description
Make authentic Mexican Street Corn Salad, known as Esquites, by combining roasted corn with a creamy, tangy dressing and cotija cheese.
Ingredients
Scale
- 4 cups fresh or frozen corn kernels
- 1 tablespoon olive oil
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup fresh lime juice
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 teaspoon chili powder (or to taste)
- 1/2 teaspoon ground cumin
- Salt and black pepper to taste
- Optional: 1/4 cup finely chopped red onion
Instructions
- If using fresh corn, lightly char the kernels in a dry skillet or grill pan over medium-high heat until slightly blackened in spots. If using frozen, thaw first and then char in the pan with olive oil.
- Remove the corn from the heat and let it cool slightly in a large bowl.
- In a separate small bowl, whisk together the mayonnaise or crema, lime juice, chili powder, and cumin.
- Pour the dressing over the cooled corn kernels. Toss gently to coat everything evenly.
- Stir in the chopped cilantro and red onion, if using.
- Fold in most of the crumbled cotija cheese, reserving some for garnish.
- Season the salad with salt and pepper to your taste.
- Serve immediately or chill for 30 minutes to allow flavors to meld. Garnish with the remaining cotija cheese before serving.
Notes
- For a smoky flavor without grilling, add 1/4 teaspoon of smoked paprika to the dressing mixture.
- You can substitute feta cheese for cotija if you cannot find it, though the flavor will change slightly.
- This salad tastes best when served the same day it is made.
- Prep Time: 10 min
- Cook Time: 15 min
- Category: Side Dish
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 6
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 20
- Fiber: 4
- Protein: 7
- Cholesterol: 25