Mexican Street Corn Salad

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.

Course Dinner, lunch, Salad, Side Dish

Cuisine American, Mexican

Prep Time 15

Cook Time 5

Total Time 20

Servings servings (about ½ cup per serving)

Calories 153kcal

Author Sam Merritt

Equipment

Ingredients

2 Tablespoons (28 g) salted butter
4 cups (615 g) fresh corn kernels cut off cob
¼ teaspoon table salt
½ cup (70 g) finely grated cotija cheese
½ cup (70 g) finely diced onion red or white
⅓ cup finely chopped cilantro
3 Tablespoons (42 g) crema
2 Tablespoons (28 g) mayonnaise
2 Tablespoons finely diced jalapeno
1 Tablespoon lime juice
2 garlic cloves pressed
Chili powder or Tajiin for topping

Instructions

Heat a cast iron skillet over medium-high heat. Add butter and heat until melted.
2 Tablespoons (28 g) 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 (615 g) 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 (70 g) finely grated cotija cheese, ½ cup (70 g) finely diced onion, ⅓ cup finely chopped cilantro, 3 Tablespoons (42 g) crema, 2 Tablespoons (28 g) 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.

Nutrition