Mexican Street Corn Salad (Esquites)
A simple recipe for making Esquites, the popular Mexican street corn salad served off the cob with creamy, tangy, and spicy seasonings.
- Prep Time: 10 min
- Cook Time: 10 min
- Total Time: 20 min
- Yield: 4 servings
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned, drained)
- 1 tablespoon olive oil
- 1/2 cup mayonnaise or Mexican crema
- 1/4 cup sour cream
- 1/2 cup crumbled Cotija cheese, plus more for topping
- 1/4 cup fresh lime juice
- 1/2 teaspoon chili powder (or to taste)
- 1/4 teaspoon ground cumin
- Salt to taste
- 2 tablespoons chopped fresh cilantro
Instructions
- If using fresh or frozen corn, heat the olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until lightly browned and tender, about 8 to 10 minutes. If using canned corn, skip this step or heat briefly.
- In a medium bowl, whisk together the mayonnaise or crema, sour cream, 1/2 cup of the Cotija cheese, lime juice, chili powder, and cumin until smooth.
- Add the cooked corn to the mayonnaise mixture. Stir gently until the corn is evenly coated.
- Season the salad with salt to your taste preference.
- Stir in the chopped cilantro.
- Serve the Esquites warm or at room temperature. Top each serving with extra crumbled Cotija cheese and a light dusting of chili powder.
Notes
- You can char the corn slightly in a dry skillet or on a grill pan before mixing for a smoky flavor similar to street vendors.
- For a spicier kick, mix in a small amount of finely minced jalapeño or a dash of your favorite hot sauce.
- If you cannot find Cotija cheese, use a firm, salty, aged cheese like feta as a substitute.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 7
- Sodium: 450
- Fat: 28
- Saturated Fat: 10
- Unsaturated Fat: 18
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 10
- Cholesterol: 45