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Amazing Mexican street corn salad recipe

Mexican street corn salad
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Enjoy this creamy and cheesy Mexican street corn salad, also known as esquites. It’s packed with lime and chili flavors, perfect for any occasion.

Ingredients

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  • 2 tablespoons olive oil
  • 4 cups corn kernels (from 4-5 ears of corn, or frozen corn, thawed)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup finely chopped red onion
  • 1/4 cup chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon cayenne pepper (optional)
  • Salt and black pepper to taste
  • 1/4 cup crumbled cotija cheese or feta cheese

Instructions

  1. Heat olive oil in a large skillet over medium heat.
  2. Add corn kernels and cook, stirring occasionally, until lightly browned and tender, about 5-7 minutes.
  3. In a large bowl, whisk together mayonnaise, sour cream, red onion, cilantro, lime juice, chili powder, smoked paprika, and cayenne pepper (if using).
  4. Add the cooked corn to the bowl with the dressing.
  5. Season with salt and black pepper to taste.
  6. Gently stir to combine until the corn is evenly coated.
  7. Stir in most of the cotija cheese, reserving some for garnish.
  8. Serve warm or chilled. Garnish with remaining cheese and a sprinkle of chili powder if desired.

Notes

  • For a spicier kick, add more cayenne pepper or a finely diced jalapeño.
  • If cotija cheese is unavailable, feta cheese or even grated Parmesan can be used as a substitute.
  • This salad can be made ahead of time and stored in the refrigerator for up to 3 days. The flavors meld beautifully over time.

Nutrition

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