Description
A simple recipe for Esquites, a popular Mexican street corn salad served off the cob.
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen, thawed)
- 1 tablespoon olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh lime juice
- 1/4 cup cilantro, chopped
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- Salt to taste
- Black pepper to taste
Instructions
- Heat the olive oil in a large skillet over medium-high heat.
- Add the corn kernels to the skillet and cook, stirring occasionally, until lightly charred, about 5 to 7 minutes. Remove from heat and let cool slightly.
- In a medium bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and cumin.
- Add the slightly cooled corn to the mayonnaise mixture and stir to coat evenly.
- Fold in the chopped cilantro and half of the crumbled cotija cheese.
- Season with salt and pepper to your taste.
- Serve immediately, topped with the remaining cotija cheese.
Notes
- You can substitute feta cheese for cotija if necessary.
- For a smoky flavor, grill the corn before removing it from the cob.
- Adjust the amount of chili powder based on your preference for heat.
- Prep Time: 10 min
- Cook Time: 7 min
- Category: Side Dish
- Method: Skillet Cooking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 7
- Sodium: 450
- Fat: 24
- Saturated Fat: 8
- Unsaturated Fat: 16
- Trans Fat: 0
- Carbohydrates: 22
- Fiber: 4
- Protein: 10
- Cholesterol: 30
Keywords: Mexican Street Corn Salad, Esquites, corn salad, Mexican side dish, cotija cheese, lime