Creamy Mexican Street Corn Salad: 4 Must-Try Tips
This is a recipe for Esquites, a delicious off-the-cob version of Mexican street corn. It’s a creamy, cheesy corn salad bursting with lime and chili flavors, perfect for any occasion.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4-6 servings
- Category: Side Dish
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons chopped fresh cilantro
- 1-2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup crumbled cotija cheese
- Optional: finely chopped jalapeño for heat
Instructions
- If using fresh corn, cut the kernels off the cobs. If using frozen, thaw them.
- In a large bowl, combine the corn kernels, mayonnaise, sour cream, cilantro, lime juice, chili powder, salt, and pepper.
- Mix everything together until well combined and the corn is evenly coated.
- Stir in most of the cotija cheese.
- If you like it spicy, add the chopped jalapeño.
- Serve immediately, garnished with the remaining cotija cheese.
Notes
- Cotija cheese is a salty, crumbly Mexican cheese. If you can’t find it, feta cheese is a good substitute.
- Adjust the lime juice and chili powder to your taste.
- This salad is best served fresh, but leftovers can be stored in the refrigerator for up to 2 days.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 250
- Sugar: 8g
- Sodium: 400mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 15mg
Find it online: https://delishdiarist.com/mexican-street-corn-salad-recipe/