Description
This Mexican street corn salad, or esquites, is creamy, cheesy, and bursting with flavor. Sweet corn is combined with a rich dressing, fresh lime, cotija cheese, and a hint of chili for a perfect side dish or snack.
Ingredients
- 4 cups fresh or frozen corn kernels (from 6-8 ears of corn)
- 2 tablespoons unsalted butter or olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika (optional)
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1 small jalapeño, seeded and minced (optional)
- Salt and freshly ground black pepper to taste
Instructions
- Heat butter or olive oil in a large skillet over medium-high heat. Add corn and cook 5–7 minutes until tender and slightly charred.
- Remove from heat and let corn cool slightly.
- In a large bowl, combine mayonnaise, sour cream, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika. Mix until smooth.
- Add cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing. Stir gently to coat evenly.
- Season with salt and black pepper to taste.
- Transfer to a serving bowl and garnish with extra cotija cheese, chili powder, and cilantro. Serve immediately or chill for 30 minutes before serving.
Notes
- Use fresh corn for maximum sweetness, but frozen works fine.
- Adjust jalapeño and chili powder to control heat.
- Chilling for 30 minutes enhances flavor meld.
- Prep Time: 5 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Mexican