Mexican Street Corn Salad (Esquites)
A fresh and vibrant Mexican Street Corn Salad, perfectly balanced with creamy dressing and spices, ideal for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 2 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- 1/4 teaspoon smoked paprika
- Salt and pepper to taste
- 1/2 cup crumbled cotija cheese
- 2 tablespoons cilantro, chopped
Instructions
- Combine the corn kernels, mayonnaise, sour cream, lime juice, chili powder, smoked paprika, salt, and pepper in a mixing bowl.
- Mix well until all the ingredients are fully combined.
- Fold in the crumbled cotija cheese and chopped cilantro.
- Taste and adjust the seasoning as needed.
- Serve immediately or chill in the refrigerator for 30 minutes before serving to allow the flavors to meld.
Notes
For a smoky flavor, consider grilling or roasting the fresh corn before adding to the salad. If using frozen corn, ensure it is properly thawed and drained.