Description
A vibrant and tangy Mexican Street Corn Salad (Esquites) featuring charred corn mixed with a creamy, zesty dressing and fresh herbs, perfect as a flavorful side dish or snack.
Ingredients
Corn and Vegetables
- 24 oz frozen corn
- 1 tablespoon olive oil
- ½ red onion, diced
- 2 jalapenos, seeded and diced
- 2-3 garlic cloves, minced
- 1 bunch cilantro, chopped
- ¼ cup sliced green onions
- ¼ cup cotija cheese
Dressing
- 3 tablespoons sour cream
- 3 tablespoons mayonnaise
- 2 limes, juiced
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon chili powder
- ⅛ teaspoon ground cumin
Instructions
- Char the Corn: Heat a large skillet over high heat and add the olive oil. Add the corn and cook until it is browned and lightly charred in spots, creating caramelization that enhances the flavor. Transfer the corn to a large bowl and allow it to cool for a few minutes.
- Prepare the Dressing: In a separate bowl, whisk together sour cream, mayonnaise, lime juice, salt, black pepper, chili powder, and ground cumin until the mixture is smooth and creamy. Taste and adjust seasoning as needed.
- Combine Ingredients: Add the diced red onion, jalapeños, minced garlic, chopped cilantro, sliced green onions, and cotija cheese to the bowl with the cooled corn. Pour the prepared dressing over the mixture and stir thoroughly until well coated.
- Serve or Chill: Serve the Mexican Street Corn Salad immediately, or chill it in the refrigerator until ready to enjoy for enhanced flavor melding.
Notes
- Be sure not to rush the charring process; the caramelization adds essential flavor.
- Adjust the amount of jalapeño based on your preferred spice level.
- Cotija cheese can be substituted with feta cheese if unavailable.
- This salad can be made ahead and kept refrigerated for up to 24 hours.
