Mexican street corn salad (AKA esquites) transforms traditional street corn into an easy-to-serve salad! My recipe is ready in 20 minutes and can be served hot or cold.
Heat a cast iron skillet over medium-high heat. Add butter and heat until melted.
2 Tablespoons salted butter
Once butter has melted, add corn kernels and saute, stirring occasionally, until kernels are slightly charred/darkened (this usually takes around 5-8 minutes).
4 cups fresh corn kernels
Sprinkle with salt, stir, and remove from heat. Pour corn into a large, heatproof mixing bowl.
¼ teaspoon table salt
Add cotija cheese, onion, cilantro, crema, mayonnaise, jalapeno, lime juice, and pressed garlic. Stir well until all ingredients are well incorporated and dispersed.
½ cup finely grated cotija cheese, ½ cup finely diced onion, ⅓ cup finely chopped cilantro, 3 Tablespoons crema, 2 Tablespoons mayonnaise, 2 Tablespoons finely diced jalapeno, 1 Tablespoon lime juice, 2 garlic cloves
Serve warm or cold, topped with chili powder or Tajin as desired.
Chili powder or Tajiin
Notes
Storing
Store in an airtight container in the refrigerator for up to 3 days. Stir well before serving.