Mexican street corn salad
This vibrant Mexican Street Corn Salad, also known as Esquites, is a flavorful twist on classic elote. Packed with grilled corn, creamy cotija cheese, and a zesty lime dressing, it’s the perfect side dish or light meal.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Side Dish
- Method: Grilled
- Cuisine: Mexican
Ingredients
Scale
- 4 ears of corn, husks removed
- 2 tablespoons olive oil
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 1/4 cup chopped cilantro
- 1 jalapeño, seeded and finely chopped (optional)
- 1 lime, juiced
- 1/2 teaspoon chili powder
- 1/4 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat grill to medium-high heat.
- Brush corn with olive oil and grill for 10-12 minutes, turning occasionally, until kernels are slightly charred.
- Let corn cool slightly, then cut kernels off the cob.
- In a large bowl, combine corn kernels, mayonnaise, sour cream, cotija cheese, cilantro, and jalapeño (if using).
- Add lime juice, chili powder, garlic powder, salt, and pepper. Mix well.
- Taste and adjust seasonings as needed.
- Serve immediately or chill for later. Garnish with extra cotija cheese and cilantro.
Notes
For a smokier flavor, grill the corn in the husks. Soak the husks in water for 30 minutes before grilling to prevent them from burning.
Find it online: https://cubaqueen.com/mexican-street-corn-salad/