Description
This Mexican Street Corn Salad (esquites) is a flavorful side dish that’s easy to make with charred sweet corn kernels tossed in a chili-lime dressing that’s loaded with garlic, jalapeño pepper, green onions, fresh cilantro, and crumbled Coijta. Perfect for summer BBQs or your next taco night!
Ingredients
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- 2 tablespoons olive oil (or butter)
- 4 cups fresh or frozen corn (5 to 6 medium ears of corn, kernels removed)
- 2 garlic cloves, minced
- 1 tablespoon mayonnaise
- 1 tablespoon sour cream (or Mexican crema)
- 2 tablespoons freshly squeezed lime juice
- 1 teaspoon fresh lime zest
- A pinch of ground cumin
- Salt and freshly ground black pepper, to taste
- 1/4 cup jalapeño pepper, seeded and finely diced
- 1/3 cup finely chopped cilantro
- 1/3 cup thinly sliced green onions
- 1/3 cup crumbled Coijta (or feta cheese)
- A dusting of chili powder, smoked paprika, cayenne pepper, or Tajin, to taste
Instructions
- Heat the olive oil or butter in a large saute pan over medium-high heat. Once hot, add the corn kernels, garlic, and a pinch of salt, and saute for 8 to 10 minutes, stirring occasionally. Cook until the kernels are nicely browned and charred on all sides. Set aside.
- In a small bowl, combine the mayonnaise, sour cream or Mexican crema (if using), fresh lime juice, lime zest, a pinch of cumin powder, a pinch of salt, and a few grinds of freshly ground black pepper.
- Transfer the corn to a large bowl, along with the jalapeño pepper, cilantro, green onions, and the crumbled Coijta or feta cheese (if using). Drizzle the prepared dressing over the salad and toss to combine.
- Dust with either chili powder, smoked paprika, cayenne pepper, or Tajin. Taste and add more salt or seasoning if needed.
- To serve, sprinkle additional Coijta or feta cheese (if using) on top if desired. Enjoy warm, at room temperature, or chilled.
Notes
- Leftovers will keep in the fridge in an airtight container for up to 3 days. Before serving, give it a good stir and add some extra fresh lime juice to brighten it up.
- Make-ahead tip: You can make the salad up to 1 day in advance. Mix the corn, dressing, and seasoning, but hold off on adding the fresh cilantro, green onions, and Coijta cheese until just before serving. This will prevent the salad from getting soggy.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Sautéing
- Cuisine: Mexican