Description
This Mexican street corn salad, also known as esquites, is a vibrant and flavorful dish featuring charred corn kernels tossed with a creamy lime dressing, cotija cheese, cilantro, and chili powder. It’s a perfect side for barbecues or summer gatherings.
Ingredients
Scale
- 6 ears corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely diced
- Juice of 1 lime
- 1 teaspoon chili powder
- Salt and pepper to taste
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Brush the corn with a little oil and grill for about 10-15 minutes, turning occasionally, until charred and tender.
- Remove the corn from the grill and let it cool slightly. Cut the kernels off the cob using a sharp knife.
- In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir until smooth.
- Add the grilled corn kernels, cotija cheese, cilantro, and red onion to the bowl. Toss everything together until well coated.
- Taste and adjust seasoning as needed. Serve immediately or chill for 30 minutes to enhance flavors.
- Prep Time: 10 mins
- Cook Time: 15 mins
- Method: Salad
- Cuisine: Mexican
Nutrition
- Calories: 280
- Sugar: 7g
- Fat: 18g
- Carbohydrates: 24g
- Protein: 7g