Easy Esquites Recipe: A Flavorful Street Corn Salad
A creamy, tangy Mexican street corn salad with charred corn, mayo, cotija cheese, and fresh lime. Perfect as a side or snack for gatherings. Quick to make with a skillet char and vibrant dressing.
- Prep Time: 15
- Cook Time: 5
- Total Time: 20
- Yield: 4 servings
- Category: Recipes
- Method: Char-Searing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Unsalted butter, 4 tablespoons
Fresh corn kernels (from about 4 medium ears), 2 cups
Garlic, minced, 2 cloves
Jalapeño pepper, minced, 1 pepper
Mayonnaise, 1/4 cup
Cotija cheese, crumbled, 1/4 cup + more for garnish
Cilantro, chopped, 2 tablespoons
Fine salt, 1/2 teaspoon
Fresh lime juice, 2 tablespoons (about 1 lime)
Chili powder, 1/2 teaspoon
Instructions
Heat butter in a skillet over medium-high heat
Add corn kernels and garlic; sauté for 3-5 minutes until charred and fragrant
Stir in jalapeño and chili powder to cook off rawness
Remove from heat and mix in mayonnaise, cotija cheese, cilantro, salt, and lime juice
Adjust seasoning to taste and chill until serving
Notes
Use ghee for higher smoke point if desired
Frozen corn (thawed and dried) works well
Adjust jalapeño seeds/seeds for spice level
Mix with Mexican crema instead of mayo for a tangier version
Nutrition
- Serving Size: 1 cup
- Calories: 220
- Sugar: 2g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 8g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 8g
- Cholesterol: 35mg