Description
Mexican Street Corn Salad, or Esquites, is a vibrant, creamy, and tangy side dish made with charred corn kernels, mayonnaise, cotija cheese, lime, and chili powder. It’s a deconstructed version of elote served in a bowl.
Ingredients
Units
Scale
- 4 cups corn kernels (fresh or frozen)
- 1 tbsp vegetable oil
- 1/3 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/2 cup cotija cheese, crumbled
- 2 tbsp lime juice (about 1 lime)
- 1 garlic clove, minced
- 1/2 tsp chili powder
- 2 tbsp chopped fresh cilantro
- Salt and pepper to taste
- Optional: diced jalapeño or a splash of hot sauce for heat
Instructions
- Heat oil in a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until lightly charred, about 7–10 minutes.
- Remove from heat and let the corn cool slightly.
- In a large bowl, whisk together the mayonnaise, sour cream, lime juice, garlic, chili powder, salt, and pepper.
- Add the charred corn to the bowl and toss until well coated.
- Mix in the cotija cheese and cilantro. Stir to combine.
- Top with extra cheese, cilantro, and a dash of chili powder before serving. Add jalapeño or hot sauce if desired.
Notes
- Fresh corn on the cob gives the best flavor, but frozen works well too.
- Char the corn on the grill for a smokier taste.
- Substitute feta if cotija cheese is unavailable.
- Serve warm, at room temperature, or chilled — great for BBQs and potlucks.
Nutrition
- Serving Size: 1 cup
- Calories: 210
- Sugar: 4g
- Sodium: 280mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 15mg