Mexican Street Corn Salad (Esquites)
This Mexican Street Corn Salad – also known as esquites – is a delicious way to enjoy the last of the summer sweet corn! Serve this creamy corn alongside tacos, fresh guacamole or salsa, and tortilla chips for an incredible summer meal.
Servings 12 servings
Ingredients
- 6 cups fresh sweet corn about 4 large ears, shucked and removed from the cob
- 1 tablespoon vegetable oil
- 5 ounces Cotija cheese crumbled
- 2 cloves of garlic minced or grated
- 1 ½ teaspoons chili powder
- salt & pepper to taste
For the dressing:
- ½ cup mayonnaise
- ½ cup sour cream
- ¼ cup Mexican crema
- 1-2 medium limes
For serving (all optional):
- 1 thinly sliced serrano chili or jalapeño
- cilantro
- pickled onions
- Tajín chili-lime seasoning or chili powder
- Lime wedges
Instructions
- Add the oil to a large non-stick skillet and place over medium-high heat. Heat until the oil is shimmering and hot.
- Working in batches based on the size of your skillet, add the corn to the skillet and gently stir to coat in the oil. Spread the corn in an even layer across the bottom of the skillet; cover and cook for 3 minutes on medium-high heat. After 3 minutes, remove the skillet from the heat and add the charred corn to a large bowl. Repeat with the remaining corn.
- To the charred corn, add the cotija cheese, garlic, chili powder, and salt and pepper to taste. Stir to combine.
- In a separate bowl whisk together the mayonnaise, sour cream, crema, and the juice of 1 lime. Taste and add additional lime juice and/or salt if desired.
- When ready to serve, add the dressing to the corn and stir gently to combine. Garnish as desired with additional crumbled cotija, pickled onions, thinly sliced jalapeños, cilantro, etc, as desired.
- This dish is best served warm, but can be served cold as well.
Notes
- If you cannot find cotija cheese, you can substitute crumbled feta.
- If you would like to prep this ahead of time and serve it warm, prepare the corn without the cotija. Store the corn, cotija, and dressing separately. When ready to serve, reheat the corn (either quickly on the stove or in the microwave) and add the cotija and dressing. Garnish as desired.