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Flavorful Mexican Street Corn Salad Esquites Style

mexican street corn salad esquites style - featured image
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A quick and easy Mexican street corn salad with smoky charred corn, creamy mayo, tangy cheese, and a hint of chili, perfect for any occasion.

Ingredients

Scale
  • 4 cups fresh corn kernels (from 4 large ears of corn, husked and kernels cut off)
  • 1/2 cup mayonnaise
  • 1/4 cup Mexican crema or sour cream
  • Juice of 1 large lime (about 2 tablespoons)
  • 1/2 cup cotija cheese, crumbled (parmesan can be a substitute)
  • 1 teaspoon chili powder (adjust to taste)
  • 1/2 teaspoon smoked paprika
  • 2 tablespoons fresh cilantro, finely chopped (optional)
  • Salt to taste (start with 1/2 teaspoon)
  • 1/4 teaspoon freshly ground black pepper
  • 1 tablespoon butter (for grilling the corn kernels)

Instructions

  1. Using a sharp knife, carefully cut the kernels off 4 large fresh ears of corn, aiming to get as close to the cob as possible without including the tough core to yield about 4 cups of kernels.
  2. Place a grill pan or cast-iron skillet on medium-high heat. Add 1 tablespoon of butter and let it melt, swirling to coat the pan evenly.
  3. Add the corn kernels to the hot pan in an even layer. Let them sit without stirring for about 3-4 minutes until they start to brown and get charred spots. Stir occasionally and cook for another 3 minutes until golden and slightly smoky.
  4. While the corn chars, in a medium mixing bowl, combine 1/2 cup mayonnaise, 1/4 cup Mexican crema or sour cream, juice of 1 lime, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika, salt, and black pepper. Whisk until smooth and creamy.
  5. Once the corn is charred and slightly cooled, add it to the bowl with the dressing. Add 1/2 cup crumbled cotija cheese and 2 tablespoons chopped fresh cilantro. Mix gently but thoroughly. Taste and adjust seasoning if desired.
  6. Let the salad sit for 5-10 minutes at room temperature to let the flavors meld. Serve warm or at room temperature.

Notes

Use fresh lime juice for best flavor. Char the corn kernels well for smoky taste. Vegan substitutions include vegan mayo, coconut yogurt, and nutritional yeast instead of cheese. Frozen corn can be used if thawed and dried. Add jalapeño or cayenne for extra heat. Add cheese and cilantro just before serving if preparing ahead.

Nutrition

Keywords: Mexican street corn salad, Esquites, corn salad, grilled corn, cotija cheese, creamy corn salad, easy Mexican recipe, summer salad

Find it online: https://chrisfeasts.com/flavorful-mexican-street-corn-salad-esquites-style-easy-recipe-to-try-today/