Esquites (Mexican Street Corn Salad)

freshly made (mexican street corn salad in a white bowl.

5 from 1 vote

Esquites (Mexican Street Corn Salad)

Introducing Esquites, a Mexican Street Corn Salad that's a flavor fiesta in a bowl! This vibrant and creamy salad brings together sweet charred corn, spicy jalapeño, tangy lime, and crumbly Cotija cheese. It's a beautiful dance of textures and tastes, perfect as a side dish or a hearty dip. Quick to whip up, it's a versatile recipe that's sure to bring a burst of sunshine to any table.

Prep Time10

Cook Time10

Total Time20

Course: Appetizer, Salad

Cuisine: Mexican

Servings:

Calories: 390kcal

Author: Joanna Cismaru

Ingredients

2 tablespoons olive oil
4 cups corn kernels from about 5 ears, frozen corn can be used as well
½ small red onion finely diced
2 cloves garlic minced
1 small jalapeno pepper finely diced
½ cup fresh cilantro chopped
½ cup cotija cheese or feta cheese, crumbled
⅓ cup mayonnaise
¼ cup sour cream
¼ tablespoon lime juice freshly squeezed
1 teaspoon chili powder
½ teaspoon cumin
½ teaspoon smoked paprika
½ teaspoon salt or to taste
¼ teaspoon pepper to taste

US Customary - Metric

Instructions

If using fresh corn, remove the kernels from the cobs. If using frozen corn, make sure it's thawed.
In a large skillet, heat the vegetable oil over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they are charred and cooked through, about 8-10 minutes.
Add the chopped white onion, minced garlic, and jalapeño to the skillet. Cook for an additional 2-3 minutes, or until the onions are soft and translucent.
Remove the skillet from the heat and allow the corn mixture to cool slightly.
In a large mixing bowl, combine the cooked corn mixture, chopped cilantro, crumbled Cotija cheese, mayonnaise, sour cream, lime juice, smoked paprika, ground cumin, and chili powder. Mix well to combine.
Taste and season with salt and pepper as needed. You can also adjust the heat by adding more jalapeño or chili powder if desired.
Cover the bowl and refrigerate the Esquites for at least 30 minutes to allow the flavors to meld. This dish is best served chilled or at room temperature.
Before serving, give the salad a good stir, and garnish with additional chopped cilantro, Cotija cheese, and a sprinkle of chili powder, if desired.

Notes

Corn Type: You can use fresh, canned, or frozen corn in this recipe, but for the best flavor and texture, fresh corn is highly recommended.
Spiciness: Adjust the heat of the salad to your liking by using more or less jalapeño and chili powder. Remember, you can always add more spice, but it's hard to take it away, so start with a small amount and work your way up.
Cheese: Cotija cheese is traditional in this salad, but if you can't find it, feta or grated Parmesan work as good substitutes.
Resting Time: Although you can eat this salad immediately, allowing it to chill in the refrigerator for at least 30 minutes lets the flavors meld together, enhancing the overall taste of the salad.
Serving: This salad is best served chilled or at room temperature. It can be served as a side dish, a topping for tacos, or even as a dip with tortilla chips.

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