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Esquites (Mexican Street Corn Salad)

Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: Mexican
Servings: 8

Ingredients

  • 4 cups sweet corn kernels frozen
  • 1/2 small red onion finely diced
  • 1 large jalapeno finely diced
  • 3 tbsp fresh cilantro chopped
  • 1/2 tsp garlic powder
  • 1/2 tsp smoked paprika
  • 1/2 tsp chipotle chili powder
  • 1/2 tsp cumin
  • 1/2 cup Mexican crema
  • 1 cup Cotija cheese crumbled
  • juice of large lime
  • salt to taste
  • pepper to taste

Instructions

  • Heat a large cast iron skillet over medium-high heat. When the pan is very hot (but not smoking), add the frozen corn kernels in an even layer. (You may need to do this in two batches.)
  • Heat the corn until char develops on the outside of the kernels. This should take approximately 10 minutes. (Note: Do not over stir as it will prevent charring.)
  • Transfer corn to a large mixing bowl to cool.
  • When cool, add jalapeno, onion, cilantro, garlic powder, chili powder, paprika and cumin to the bowl. Gently mix together, and season with salt and pepper to taste.
  • Add Cotija cheese and mix. Stir in Mexican crema and lime juice. Season with additional salt and pepper, if needed.
  • Serve immediately or cover and chill until ready to serve.

Notes

  • Parmesan cheese can be used in place of Cotija cheese.
  • Equal parts mayo and sour cream (or Greek yogurt) can be subbed for Mexican crema.