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Mexican street corn salad: 4 yummy steps

Mexican street corn salad
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Enjoy this creamy and cheesy Mexican street corn salad, also known as esquites. It’s packed with lime and chili flavors, perfect as a side dish or appetizer.

Ingredients

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  • 1 tablespoon olive oil
  • 4 cups corn kernels (fresh or frozen)
  • 1/2 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 1/4 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1/4 teaspoon chili powder
  • 1/4 teaspoon cumin
  • Salt to taste
  • 1/4 cup crumbled cotija cheese (or feta cheese)

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add corn kernels and cook until tender and slightly charred, about 5-7 minutes.
  3. Remove skillet from heat and let the corn cool slightly.
  4. In a large bowl, combine corn, red onion, and cilantro.
  5. In a small bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and cumin.
  6. Pour the dressing over the corn mixture and toss to combine.
  7. Season with salt to taste.
  8. Gently stir in the cotija cheese.
  9. Serve warm or chilled.

Notes

  • For a spicier salad, add a pinch of cayenne pepper or a finely diced jalapeño.
  • Cotija cheese is traditional, but feta cheese is a good substitute if cotija is unavailable.
  • This salad can be made ahead of time and stored in the refrigerator for up to 2 days.

Nutrition

Find it online: https://cookerycourier.com/mexican-street-corn-salad-recipe/