Description
This Mexican Street Corn Salad (Esquites) is a flavorful mix of charred corn, creamy dressing, lime juice, and Cotija cheese. It’s a perfect side dish for summer barbecues, taco nights, and potlucks. Serve warm or chilled for a delicious and versatile dish.
Ingredients
Scale
- 4 cups fresh corn kernels (from 4 ears of corn)
- 1 tbsp unsalted butter
- 2 tbsp mayonnaise
- ¼ cup sour cream or Greek yogurt
- ½ cup Cotija cheese, crumbled
- 1 tsp chili powder
- ½ tsp smoked paprika
- Juice of 1 lime
- 1 garlic clove, minced
- ¼ cup fresh cilantro, chopped
- ½ tsp salt
- ¼ tsp black pepper
- 1 small jalapeño, finely diced (optional)
Instructions
- Heat a large skillet over medium-high heat. Add butter and corn kernels. Cook for 8-10 minutes until golden brown and charred.
- In a mixing bowl, combine mayonnaise, sour cream, lime juice, minced garlic, chili powder, smoked paprika, salt, and black pepper. Mix well.
- Add the charred corn to the dressing. Stir in Cotija cheese, cilantro, and jalapeño.
- Adjust seasoning with more lime juice or chili powder if desired. Garnish with extra cheese and cilantro.
- Serve warm or at room temperature as a side dish, dip, or taco topping.
Notes
- Use fresh or frozen corn. If using frozen, thaw and drain before cooking.
- Adjust spice levels to your preference.
- Make ahead and store in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Sautéing
- Cuisine: Mexican