Esquites
A delicious Mexican street corn salad with creamy, tangy, and spicy flavors.
10 mins
Prep Time
10 mins
Cook Time
4
Servings
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 2 tbsp butter
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1 lime, juiced
- 1 tsp chili powder
- 1/4 cup chopped cilantro
- 1 small jalapeño, finely diced (optional)
- 1 clove garlic, minced
- Salt to taste
Nutrition Facts
250Calories
6gProtein
25gCarbs
15gFat
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Instructions
1
Heat a large skillet over medium heat. Add butter and let it melt.
2
Add corn kernels to the skillet. Cook, stirring occasionally, until the corn is slightly charred and tender, about 8-10 minutes.
3
In a small bowl, mix mayonnaise, sour cream, lime juice, minced garlic, and salt to create a creamy sauce.
4
Transfer the cooked corn to a large mixing bowl. Pour the creamy sauce over the corn and mix well.
5
Add crumbled cotija cheese, chopped cilantro, diced jalapeño (if using), and chili powder. Stir until everything is well combined.
6
Taste and adjust seasoning with more salt or lime juice if needed. Serve warm or at room temperature.
Chef's Tips
- Fresh Corn: If using fresh corn, grill the ears first for extra smoky flavor before cutting off the kernels.
- Cheese Substitute: If cotija is unavailable, feta cheese makes a good alternative.
- Spice Level: Adjust the amount of jalapeño and chili powder to control the heat.
- Make Ahead: You can prepare the creamy sauce a day in advance for quicker assembly.
- Garnish: Top with extra cotija cheese and a sprinkle of chili powder before serving for presentation.
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