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Mexican Street Corn Salad (Esquites)

A close-up overhead view of a bowl filled with vibrant Mexican street corn salad, topped with crumbled white cheese, fresh cilantro, and a sprinkle of chili powder.
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Enjoy the vibrant flavors of Mexican street corn off the cob with this creamy, cheesy, and zesty esquites recipe. It’s a perfect side dish or appetizer.

Ingredients

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  • 4 cups corn kernels (fresh or frozen)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder, plus more for garnish
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • Optional: 1/4 cup finely diced red onion
  • Optional: 1 jalapeño, finely diced

Instructions

  1. If using fresh corn, cook the corn kernels until tender. If using frozen corn, thaw it.
  2. In a large bowl, combine the mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, and garlic powder.
  3. Add the corn kernels to the bowl and mix gently until well combined.
  4. Season with salt to taste.
  5. If using, stir in the diced red onion and jalapeño.
  6. Garnish with additional cotija cheese and chili powder before serving.

Notes

  • For a spicier kick, add more chili powder or a pinch of cayenne pepper.
  • Cotija cheese can be substituted with feta cheese if unavailable.
  • This salad is best served warm or at room temperature.

Nutrition

Find it online: https://spoonsprout.com/mexican-street-corn-salad-recipe/