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Mexican Street Corn Salad (Esquites)

A creamy, zesty, slightly smoky Mexican street corn salad packed with lime, chili, cotija cheese, and fresh cilantro.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 cups
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 cups corn kernels fresh, frozen, or canned
  • 2 tbsp oil
  • 0.33 cup mayonnaise
  • 0.25 cup sour cream
  • 0.5 cup cotija cheese crumbled
  • 1 jalapeño minced
  • 1 clove garlic minced
  • 1 lime juiced
  • 0.25 tsp chili powder
  • 0.25 tsp smoked paprika optional
  • 0.33 cup cilantro chopped

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Heat oil in a skillet and sauté corn until lightly charred.
  2. Mix mayo, sour cream, lime, garlic, chili powder, smoked paprika, salt, and pepper.
  3. Add warm corn and stir to coat well.
  4. Fold in cotija, jalapeño, and cilantro.
  5. Garnish with extra cheese and cilantro before serving.

Notes

Serve warm or chilled. Add Tajín for extra flavor.