Make this creamy, smoky Mexican Street Corn Salad, known as Esquites, quickly. It features charred corn, tangy lime, chili spice, and salty Cotija cheese, perfect for any gathering.
Author:Ahazzam
Prep Time:10 min
Cook Time:10 min
Total Time:20 min
Yield:6 servings
Category:Side Dish
Method:Skillet Charring
Cuisine:Mexican
Diet:Vegetarian
Ingredients
Scale
4 cups frozen or fresh corn kernels
1 tablespoon olive oil
1/2 cup mayonnaise
1/4 cup sour cream or Mexican crema
1/2 cup crumbled Cotija cheese, plus more for topping
1/4 cup fresh lime juice
1/2 teaspoon chili powder (or Tajin seasoning)
1/4 teaspoon cayenne pepper (optional, for extra heat)
1/4 cup finely chopped fresh cilantro
1/4 cup finely chopped red onion
Salt and black pepper to taste
Instructions
Char the corn: Heat olive oil in a large skillet over medium-high heat. Add corn kernels in a single layer. Cook without stirring for 3-4 minutes until kernels begin to blacken and char slightly. Stir and cook for another 2 minutes. Remove from heat and let cool slightly.
Prepare the dressing: In a medium bowl, whisk together the mayonnaise, sour cream or crema, lime juice, chili powder, and cayenne pepper, if using.
Combine ingredients: Add the charred corn, Cotija cheese, cilantro, and red onion to the dressing mixture. Stir gently until everything is coated.
Season: Taste the salad and add salt and black pepper as needed.
Serve: Transfer the salad to a serving bowl. Top with extra crumbled Cotija cheese and a sprinkle of chili powder or Tajin before serving warm or chilled.
Notes
To achieve a smoky flavor without grilling, use a broiler: Spread corn on a baking sheet and broil for 3-5 minutes, watching closely until charred.
If you cannot find Cotija cheese, use feta cheese as a substitute, though the flavor will change slightly.
This salad tastes best when allowed to sit for 15 minutes for the flavors to meld.