Mexican Street Corn Salad
Mexican Street Corn Salad also known as Esquites (in Mexico) is a creamy warm corn salad filled with fresh herbs, spices, and cotija cheese. This corn salad makes for a perfect side dish to compliment any Mexican dinner.
Ingredients
- 5 ears cooked corn on the cob (corn kernels removed)
- 2 tablespoons salted butter
- 1 lime zested and juiced
- 4 green onions (thinly sliced)
- ½ cup mayonnaise
- ½ cup Cotija (crumbled)
- 2 tablespoons fresh cilantro
- ¼ teaspoon chili powder (divided)
- Dash of Cayenne pepper (optional)
Directions
- 1
Remove the corn kernels off the cooked ears of corn and set to the side.
- 2
Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm.
- 3
Turn the heat off the burner. Then mix in the mayonnaise, crumbled Cotija cheese, fresh cilantro and chili powder. Mix well until incorporated. Let sit on burner for 5 minutes, mixing periodically.
- 4
Before serving sprinkle a little cayenne pepper if desired on top as well as additional chili powder and cotija cheese. Divide evenly among plates and enjoy.