Esquites Mexican Street Corn Salad
A vibrant and creamy Mexican street food classic made with toasted corn, lime, and salty cotija cheese.
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Ingredients
- 4 cups Fresh corn kernels
- 1 tablespoon Vegetable oil
- 2 tablespoons Mayonnaise
- 2 tablespoons Mexican crema or sour cream
- 1/2 cup Cotija cheese, crumbled
- 1/4 cup Fresh cilantro, chopped
- 2 stalks Green onions, sliced
- 2 cloves Garlic, minced
- 1 teaspoon Chili powder or Ancho chili
- 2 tablespoons Lime juice
- 1 small Jalapeño, seeded and minced(optional)
- 1/2 teaspoon Salt
Instructions
- 1
Heat the vegetable oil in a large cast-iron skillet or non-stick pan over high heat until shimmering.
- 2
Add the corn kernels to the pan in a single layer and cook without stirring for 2-3 minutes until charred on the bottom.
- 3
Toss the corn and continue cooking for another 3-5 minutes until golden brown and toasted all over.
- 4
Add the minced garlic and jalapeño to the skillet and sauté for 1 minute until fragrant, then remove from heat.
- 5
In a large mixing bowl, whisk together the mayonnaise, Mexican crema, lime juice, and chili powder.
- 6
Add the warm corn mixture to the bowl with the dressing and toss to coat evenly.
- 7
Fold in the crumbled cotija cheese, chopped cilantro, and sliced green onions.
- 8
Season with salt to taste and serve warm or at room temperature with an extra sprinkle of chili powder.
Nutrition per Serving
245
Calories
7g
Protein
28g
Carbs
14g
Fat
4g
Fiber
6g
Sugar
480mg
Sodium
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