Description
Mexican street corn salad, or Esquites, is a vibrant and flavorful dish that brings together sweet corn, creamy cotija cheese, zesty lime, and a touch of chili powder. This refreshing salad is perfect for summer gatherings, barbecues, or as a delightful side to your favorite grilled meats. Quick and easy to prepare, it will quickly become a staple at your table!
Ingredients
Scale
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1/2 cup mayonnaise (or Greek yogurt)
- 1/2 cup crumbled cotija cheese
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 1 tsp chili powder (adjust to taste)
- 1/4 cup chopped fresh cilantro
- 1/4 cup finely diced red onion
Instructions
- 1. Cook the Corn: Boil fresh corn in salted water for 5-7 minutes until tender. If using frozen corn, thaw according to package instructions. Let cool.
- 2. Prepare the Dressing: In a bowl, mix mayonnaise (or Greek yogurt), lime juice, chili powder, and salt.
- 3. Combine Ingredients: In a large bowl, combine cooled corn, red onion, cilantro, and cotija cheese. Pour dressing over and mix gently.
- 4. Adjust Seasoning: Taste and adjust seasonings as needed.
- 5. Chill: Refrigerate for at least 30 minutes before serving for flavors to meld.
- 6. Serve: Garnish with extra cotija cheese and cilantro if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 5g
- Sodium: 210mg
- Fat: 13g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 10mg
Keywords: For added smokiness, grill the corn instead of boiling it. Swap out cotija for feta cheese or add diced jalapeños for an extra kick.