Mexican Street Corn Salad (Esquites) You Must Try Today!
A delicious and refreshing Mexican street corn salad, also known as Esquites, featuring sweet corn, creamy dressing, and zesty flavors.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Salad
- Method: Boiling and Mixing
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups fresh corn kernels (about 6 ears of corn)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup chopped fresh cilantro
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- In a large pot, bring water to a boil and add the corn. Cook for about 5-7 minutes until tender.
- Remove the corn from the pot and let it cool. Once cooled, cut the kernels off the cob.
- In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper.
- Add the corn kernels to the bowl and mix well to combine.
- Fold in the crumbled cotija cheese and chopped cilantro.
- Serve immediately or chill in the refrigerator for 30 minutes before serving.
Notes
- For a spicier version, add diced jalapeños.
- This salad can be made a day in advance for better flavor.
- Feel free to substitute feta cheese for cotija if needed.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg