Mexican Corn Salad
This street corn dish, known as esquites, is served in cups instead of on the cob for all the flavor of elote without the mess.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 3 cups 1x
- Category: Side dish
- Method: Grilling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 large ears corn, husked
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1 scallion, sliced
- ¾ cup crumbled cotija cheese or queso fresco, plus more for garnish
- ¼ teaspoon lime zest
- 1 tablespoon lime juice
- ¼ teaspoon salt
- Pinch of chipotle chile powder
Instructions
- Preheat grill to medium-high.
- Grill corn, turning occasionally, until lightly charred and tender, 8 to 12 minutes total.
- Meanwhile, whisk mayonnaise, sour cream, scallion, cheese, lime zest, lime juice, salt and chile powder in a medium bowl.
- Cut the kernels from the cobs and add to the bowl; toss to combine.
Notes
- If you don’t have a grill, you can briefly boil or sauté the corn before cutting off the kernels.
- Queso fresco can be substituted for cotija cheese for a lighter, creamier texture.
- For extra heat, stir in a chopped jalapeño or serrano pepper.
Nutrition
- Serving Size: 1/2 cup
- Calories: 154
- Sugar: 5g
- Sodium: 348mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 19mg
Keywords: esquites, Mexican street corn, corn salad
Find it online: https://yumrecipesnow.com/mexican-corn-salad/
