Zesty Mexican Street Corn Salad (Esquites)
This vibrant Esquites recipe brings the beloved flavors of Mexican street corn into a convenient salad format. Featuring perfectly charred corn kernels, a rich and tangy dressing, and a fresh garnish of herbs and cheese, it's an effortlessly delicious dish that shines as a side or a light, satisfying lunch.
Let's cook.
Heat a large skillet or cast-iron pan over medium-high heat. Add the thawed corn kernels and cook for 8-10 minutes, stirring occasionally, until the corn is lightly charred in spots.
Add the unsalted butter to the skillet with the charred corn and stir until melted and the corn is coated, about 1 minute. Remove from heat and transfer the corn to a large mixing bowl.
In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and salt until smooth.
Pour the dressing over the warm corn in the mixing bowl. Stir gently to combine, ensuring all the corn is coated.
Add the crumbled cotija cheese and chopped fresh cilantro to the corn mixture. Stir again to evenly distribute.
Serve warm or at room temperature. Garnish with extra cilantro or a lime wedge if desired.
About This Recipe
Big flavor.✦
Chef's Tips
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