Mexican Street Corn Salad (Esquites)
Introduction
Mexican Street Corn Salad, also known as Esquites, is a delightful dish that captures the vibrant flavors of street food found throughout Mexico. This salad takes sweet corn and transforms it into a creamy, tangy treat that’s perfect for gatherings or a fresh side dish at dinner. With each bite, you get a taste of corn, cheese, and zesty lime, making it an irresistible addition to any meal.
Why Make This Recipe
You should make Mexican Street Corn Salad because it combines fresh ingredients that are sure to please anyone. It’s quick to prepare and is packed with flavors that remind you of summer barbecues and festive celebrations. This dish is not only delicious but also colorful, making it a stunning dish for any occasion.
How to Make Mexican Street Corn Salad
Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled
- 1 small jalapeño, finely chopped (optional)
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Directions
- Heat butter in a large skillet over medium-high heat.
- Add corn and cook, stirring occasionally, until charred and golden, about 7–10 minutes.
- Remove from heat and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the charred corn, cotija cheese, jalapeño (if using), and cilantro.
- Mix everything until well combined.
- Serve warm, at room temperature, or chilled with extra cheese and a sprinkle of chili powder on top.
How to Serve Mexican Street Corn Salad
You can serve Mexican Street Corn Salad as a side dish alongside grilled meats or tacos. It’s also great as a light snack or appetizer. To make it more festive, you can garnish it with extra cotija cheese and a drizzle of lime juice.
How to Store Mexican Street Corn Salad
To store leftovers, place the salad in an airtight container and refrigerate. It will stay fresh for about 2 to 3 days. When ready to eat, you can enjoy it cold or warm it up slightly on the stovetop.
Tips to Make Mexican Street Corn Salad
- Make sure to char the corn well for that smoky flavor.
- If you like it spicy, add more jalapeños or a dash of hot sauce.
- For extra flavor, try adding diced red onion or bell peppers.
Variation
You can make a corn salad with a twist by adding black beans or diced tomatoes for extra texture and nutrition. You can also replace cotija cheese with feta cheese if you prefer.
FAQs
1. Can I use canned corn for this recipe?
Yes, you can use canned corn. Just rinse and drain it before cooking.
2. Is this salad suitable for meal prep?
Yes, this salad is great for meal prep! Just store it in the fridge and enjoy it within a few days.
3. Can I make it vegan?
Yes, you can replace the mayonnaise and sour cream with vegan alternatives and omit the cheese or use a vegan cheese option.
4. Can I add more spices to the salad?
Definitely! Feel free to adjust the spice level by adding more chili powder or crushed red pepper flakes.
Mexican Street Corn Salad
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled
- 1 small jalapeño, finely chopped (optional) Adjust amount for spice preference.
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- to taste Salt and pepper
Instructions
Preparation and Cooking
- Heat butter in a large skillet over medium-high heat.
- Add corn and cook, stirring occasionally, until charred and golden, about 7–10 minutes.
- Remove from heat and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the charred corn, cotija cheese, jalapeño (if using), and cilantro.
- Mix everything until well combined.
- Serve warm, at room temperature, or chilled with extra cheese and a sprinkle of chili powder on top.
Notes
Mexican Street Corn Salad
Ingredients
Main Ingredients
- 4 cups fresh or frozen corn kernels
- 1 tablespoon butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled
- 1 small jalapeño, finely chopped (optional) Adjust amount for spice preference.
- 1/4 cup fresh cilantro, chopped
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions
Preparation and Cooking
- Heat butter in a large skillet over medium-high heat.
- Add corn and cook, stirring occasionally, until charred and golden, about 7–10 minutes.
- Remove from heat and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the charred corn, cotija cheese, jalapeño (if using), and cilantro.
- Mix everything until well combined.
- Serve warm, at room temperature, or chilled with extra cheese and a sprinkle of chili powder on top.
