Description
This Mexican Corn Salad, also known as Esquites, is a vibrant and zesty dish bursting with the flavors of sweet corn, tangy lime, creamy cheese, and bold spices. Perfect as a side dish or a party favorite, it’s easy to prepare and utterly delicious!
Ingredients
Units
Scale
- 4 cups corn kernels (fresh, canned, or frozen; about 5 ears of corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup cotija cheese, crumbled (or feta as a substitute)
- 2 tablespoons lime juice (freshly squeezed)
- 1/2 teaspoon chili powder (or adjust to taste)
- 1/4 teaspoon smoked paprika (optional)
- 1/4 teaspoon cumin
- Salt and black pepper, to taste
- 2 tablespoons fresh cilantro, chopped
Optional Add-Ins:
- 1 jalapeño, finely diced (for heat)
- 1/4 cup diced red onion
- 1 avocado, diced
For Garnish:
- Additional cotija cheese
- Lime wedges
Instructions
- Cook the Corn:
- Grilled Corn: Grill the ears of corn on a hot grill or grill pan until slightly charred, about 2–3 minutes per side. Remove the kernels from the cob with a sharp knife.
- Stovetop Method: Heat a skillet over medium-high heat, add a drizzle of olive oil, and sauté the corn kernels until slightly golden, about 5–7 minutes.
- Prepare the Dressing:
- In a large mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, smoked paprika (if using), cumin, salt, and pepper.
- Combine the Salad:
- Add the cooked corn kernels, cotija cheese, and cilantro to the bowl with the dressing. Stir to coat the corn evenly.
- If desired, mix in diced jalapeño, red onion, or avocado.
- Serve:
- Transfer the salad to a serving dish. Garnish with extra cotija cheese, a sprinkle of chili powder, and lime wedges on the side.
Notes
- This salad can be served warm, at room temperature, or chilled.
- For a lighter version, use Greek yogurt in place of mayonnaise.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.