PrintEasy Creamy Mexican Street Corn Salad (Esquites)
Make this flavorful street corn salad, inspired by Mexican Elote, using simple steps. It is creamy, zesty, and perfect for sharing at any gathering.
- Prep Time: 15 min
- Cook Time: 10 min
- Total Time: 25 min
- Yield: 6 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups corn kernels (fresh, frozen, or canned, drained)
- 1/2 cup mayonnaise
- 1/2 cup sour cream or Mexican crema
- 1/2 cup Cotija cheese, crumbled (or feta cheese)
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- 2 tablespoons fresh lime juice
- 1 teaspoon chili powder (or more to taste)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño, seeded and minced (optional)
- Lime wedges, for serving
Instructions
- If using frozen or canned corn, cook the corn until tender. If you want a charred flavor, cook the corn in a dry skillet over medium-high heat until lightly browned in spots. Let the corn cool slightly.
- In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, cumin, salt, and pepper. Whisk until the dressing is smooth.
- Add the cooled corn, chopped cilantro, diced red onion, and minced jalapeño (if using) to the dressing. Mix gently until everything is evenly coated.
- Fold in half of the crumbled Cotija cheese.
- Taste the salad and adjust seasoning, adding more lime juice or chili powder if desired.
- Cover the bowl and chill the street corn salad in the refrigerator for at least 30 minutes to allow the flavors to combine.
- Before serving, transfer the salad to a serving dish and sprinkle the remaining Cotija cheese over the top. Serve with lime wedges.
Notes
- For a lighter version, substitute half the mayonnaise with plain Greek yogurt.
- This salad works well as a dip with tortilla chips; consider adding a small amount of cream cheese to the dressing for a thicker texture if serving as a dip.
- If you are looking for simple ways to manage your weekly meals, remember that good recipes like this one fit well into a general meal planning approach.
Nutrition
- Serving Size: 3/4 cup
- Calories: 240
- Sugar: 6
- Sodium: 350
- Fat: 18
- Saturated Fat: 5
- Unsaturated Fat: 13
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 3
- Protein: 7
- Cholesterol: 25