Difficulty: Easy | Serves: 4
Get ready to savor the bold, tangy, and irresistible flavors of Esquites, also known as Mexican Street Corn Salad! 🌽✨ This dish transforms the classic Elote (grilled street corn on the cob) into a vibrant, creamy salad packed with charred corn, zesty lime, creamy mayo, crumbly Cotija cheese, and a kick of chili powder. It’s the perfect side dish for BBQs, picnics, or anytime you crave a fresh, bold bite!
Ingredients
🔥 For the Salad:
☑ 4 ears of fresh corn (or 3 cups frozen corn, thawed) 🌽
☑ 2 tablespoons🥄 butter 🧈
☑ ¼ cup mayonnaise (or Greek yogurt for a lighter version) 🥄
☑ ¼ cup Cotija cheese, crumbled (or feta as a substitute) 🧀
☑ 1 jalapeño, finely diced (optional for extra heat) 🌶️
☑ ¼ cup fresh cilantro, chopped 🌿
☑ 2 tablespoons🥄 lime juice 🍋
☑ 1 teaspoon🥄 chili powder 🌶️
☑ Salt & pepper to taste 🧂
🔥 For Garnish:
☑ Extra Cotija cheese 🧀
☑ Lime wedges 🍋
☑ A sprinkle of Tajín or chili powder 🌶️
👨🍳 Cooking Steps
🌽 Step 1: Char the Corn
1️⃣ Heat a large skillet or grill pan over medium-high heat.
2️⃣ Add butter and let it melt.
3️⃣ Add the corn kernels and cook, stirring occasionally, until charred and golden in spots, about 8-10 minutes. Remove from heat and let cool slightly.
🌿 Step 2: Mix the Salad
1️⃣ In a large bowl, combine the charred corn, mayonnaise, Cotija cheese, jalapeño, cilantro, lime juice, chili powder, salt, and pepper.
2️⃣ Mix well until the corn is evenly coated with the creamy dressing.
🍋 Step 3: Garnish & Serve
1️⃣ Transfer to a serving bowl.
2️⃣ Garnish with extra Cotija, a sprinkle of chili powder or Tajín, and fresh lime wedges on the side.
🎉 Step 4: Enjoy!
Serve warm, at room temperature, or chilled—perfect as a side dish for tacos, grilled meats, or chips for scooping!
Zesty, creamy, and bursting with flavor—Mexican Street Corn Salad (Esquites) is the ultimate fiesta in a bowl! Who’s ready to dig into this delicious celebration? 🌽🎉
