Description

This Mexican street corn salad, or esquites, is a creamy, cheesy, and flavorful dish that brings the vibrant tastes of Mexico directly to your table. It is an off-the-cob version of the popular elote, combining sweet corn with a rich dressing, fresh lime, and a hint of chili.

Ingredients

4 cups fresh or frozen corn kernels (from about 6–8 ears of corn)

2 tablespoons unsalted butter or olive oil

1/2 cup mayonnaise

1/4 cup sour cream or Mexican crema

1/4 cup crumbled cotija cheese, plus more for garnish

2 tablespoons fresh lime juice (from 1–2 limes)

1/2 teaspoon chili powder, plus more for garnish

1/4 teaspoon smoked paprika (optional)

1/4 cup finely chopped fresh cilantro, plus more for garnish

1 small jalapeño, seeded and minced (optional, for heat)

Salt to taste

Freshly ground black pepper to taste

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Instructions

Heat butter or olive oil in a large skillet or cast-iron pan over medium-high heat. Add corn kernels and cook for 5-7 minutes, stirring occasionally, until corn is tender and slightly charred. If using frozen corn, cook until heated through and lightly browned.

Remove the skillet from heat and let the corn cool for a few minutes.

In a large bowl, combine mayonnaise, sour cream or crema, 1/4 cup cotija cheese, lime juice, chili powder, and smoked paprika (if using). Stir until well combined and smooth.

Add the cooked corn, chopped cilantro, and minced jalapeño (if using) to the dressing mixture. Stir gently to coat all the corn.

Taste and season with salt and freshly ground black pepper as needed. Cotija cheese is salty, so add salt cautiously.

Transfer the Mexican street corn salad to a serving bowl. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and extra fresh cilantro before serving.

Serve immediately as a side dish, or chill for at least 30 minutes for flavors to meld.