Mexican Street Corn Salad (Esquites)
Mexican Street Corn (Esquites) is one of the most flavorful, yet easy-to-make side dishes! You can eat this hot or cold, but don't forget the margarita on the side as well.
Servings: 4 servings
Calories: 252kcal
Equipment
- Chef's Knife
- Mixing Bowl
- Citrus Squeezer
- Cast Iron Skillet
Ingredients
Charred Corn
- 2 tablespoons avocado oil
- 12 ounces sweet corn (fresh or frozen) or about 2 cobs of corn, shucked
Sauce
- 1 count jalapeño finely chopped
- 2 tablespoons fresh cilantro finely chopped
- 1 count green onion finely chopped
- ¼ cup Mexican crema see notes for a substitute
- 2 tablespoons mayonnaise
- 3 tablespoons cotija cheese grated
- ½ count lime juiced
- ½ teaspoon salt
- ¼ teaspoon ground cumin
- ¼ teaspoon chili powder
Instructions
- Add the oil to a large cast-iron skillet and heat to medium heat.
- Pour in the corn kernels.
- Cook for 6 minutes - keeping them still, so the bottoms develop a sear - then stir around and sauté for another 6-8 minutes.
- While the corn is searing, add the remaining sauce ingredients to a large bowl. Mix well.
- Add the cooked corn to the crema mixture. Toss thoroughly until the corn is covered well.
- Serve hot or cold with extra cotija crumbles, chili powder, and cilantro. Enjoy!
Notes
Tips & Tricks:
Control the heat with the amount of seeds from your jalapeño. If you like a more spicy dish, add some of the seeds into the sauce mixture. If you prefer more mild, be sure to leave out the seeds.
Substitutes:
If you don't have Mexican crema, you can thin out the same amount of sour cream or plain Greek yogurt with a little bit of water.
Storage Instructions:
Store in an airtight container in the refrigerator for up to 5 days.
Nutrition
Calories: 252kcal | Carbohydrates: 19g | Protein: 5g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 545mg | Potassium: 202mg | Fiber: 2g | Sugar: 4g | Vitamin A: 406IU | Vitamin C: 5mg | Calcium: 92mg | Iron: 1mg