Mexican Street Corn Salad
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.
Mexican Street Corn Salad
Similar Recipes
Ratings & Reviews
Based on 17 ratings
Rating Breakdown
About this Recipe
Craving the vibrant flavors of authentic Mexican street food right in your own kitchen? This Mexican Street Corn Salad, also known as Esquites, brings that irresistible taste directly to your table, offering a warm, creamy, and herbaceous experience that will transport your taste buds south of the border.
What makes this Esquites recipe truly special is its harmonious blend of fresh, zesty ingredients with a rich, creamy base. It elevates simple cooked corn kernels into a sensational side dish, perfectly balancing tangy lime, fresh cilantro, and a whisper of chili powder with the savory depth of Cotija cheese and smooth mayonnaise. It's designed to be the ultimate companion to any Mexican dinner, adding a vibrant counterpoint to heartier main courses.
Expect a delightful medley of textures and flavors with every spoonful. The tender, sweet corn kernels are enveloped in a luxuriously creamy dressing, brightened by the aromatic zest and juice of fresh lime. You’ll appreciate the subtle crunch and mild oniony bite from the thinly sliced green onions, while the crumbled Cotija cheese provides a salty, tangy counterpoint that makes the dish sing. A gentle warmth from chili powder and an optional dash of cayenne pepper adds just enough kick without overwhelming the fresh flavors, creating a truly balanced and comforting side.
This versatile Mexican Street Corn Salad welcomes your personal touch. If fresh corn isn't in season, you can certainly use good quality frozen or canned corn, ensuring it's thoroughly drained and cooked before adding to the butter. Feel free to adjust the heat by increasing or decreasing the chili powder, or for those who love a fiery kick, a generous dash of cayenne pepper is your friend. If Cotija cheese is hard to find, a crumbly feta cheese can be a decent stand-in, though it will alter the authentic flavor profile slightly.
Serve this creamy Mexican Street Corn Salad warm, making it an inviting and satisfying accompaniment to tacos, enchiladas, or grilled meats. It's a fantastic dish for casual weeknight meals or for sharing with friends at your next gathering, always prompting requests for the recipe.