Mexican Street Corn Salad

🌽 Mexican Street Corn Salad (Esquites)

Serves: 4–6

Prep time: 10 minutes

Cook time: 10–15 minutes

Ingredients

Corn

• 4 cups corn kernels
  (fresh off the cob preferred, or frozen/thawed)

• 1 tablespoon olive oil or butter

Dressing

• ⅓ cup mayonnaise

• ¼ cup sour cream or Mexican crema

• 1–2 tablespoons fresh lime juice (to taste)

• 1 clove garlic, finely minced

• ½ teaspoon chili powder (or ancho chili powder)

• ¼ teaspoon smoked paprika (optional but great)

• Salt & black pepper, to taste

Mix-ins & Toppings

• ½ cup cotija cheese, crumbled
  (feta is a good substitute)

• ¼ cup fresh cilantro, finely chopped

• 1 small jalapeño, finely diced (optional, for heat)

• Extra lime wedges, for serving

• Extra cotija & chili powder for garnish

Instructions

1. Cook the Corn

   • Heat a large skillet over medium-high heat.

   • Add olive oil or butter.

   • Add corn and cook 5–8 minutes, stirring occasionally, until lightly charred and golden.

   • Remove from heat and let cool slightly.

2. Make the Dressing

   • In a large bowl, whisk together mayonnaise, sour cream (or crema), lime juice, garlic, chili powder, smoked paprika, salt, and pepper.

3. Combine

   • Add warm (not hot) corn to the dressing.

   • Stir until evenly coated.

4. Add Mix-ins

   • Fold in cotija cheese, cilantro, and jalapeño (if using).

5. Taste & Adjust

   • Add more lime juice, salt, or chili powder as needed.

6. Serve

   • Serve warm or chilled.

   • Garnish with extra cotija, chili powder, cilantro, and a squeeze of lime.

🔥 Optional Add-Ins

• Diced avocado

• Finely chopped red onion

• Hot sauce or chipotle in adobo

• Grilled corn for extra smoky flavor

🍽 Serving Ideas

• As a taco or burrito filling

• Alongside grilled chicken, steak, or fish

• With tortilla chips as a dip