Mexican Street Corn Salad
Mexican Street Corn Salad (Esquites) is a vibrant and flavorful dish featuring sweet corn, a creamy lime dressing, and a hint of spice. This easy and refreshing side is perfect for barbecues, tacos, or as a delicious dip with tortilla chips.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish, Salad
- Method: No-Bake
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
For the Salad:
- 4 cups fresh corn kernels (from 5–6 ears) or 2 cans (15 oz each) of corn, drained
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and minced (optional)
- ½ cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese
- ¼ tsp salt
- ¼ tsp black pepper
For the Dressing:
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 tsp chili powder
- ½ tsp garlic powder
- ¼ tsp cayenne pepper (optional)
Instructions
Prepare the Corn:
- Fresh Corn: Grill or boil the corn for 10–15 minutes, let cool, then cut off the kernels.
- Canned Corn: Drain and rinse thoroughly.
2. Combine Salad Ingredients:
- In a large bowl, mix corn, bell pepper, red onion, jalapeño, cilantro, and queso fresco.
3. Make the Dressing:
- Whisk together mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper until smooth.
4. Assemble the Salad:
- Pour dressing over the corn mixture and toss gently to coat evenly.
- Season with salt and black pepper to taste.
5. Serve:
- Let sit for 10 minutes for flavors to meld.
- Garnish with extra cilantro and chili powder if desired.
- Serve chilled or at room temperature.
Notes
- Protein Boost: Add black beans or grilled shrimp.
- Cheese Swap: Use cotija or mild feta instead of queso fresco.
- Spice Control: Adjust jalapeño and cayenne to taste.
- Dairy-Free: Use plant-based mayo and sour cream.
Find it online: https://avarecipe.com/mexican-street-corn-salad/
