Description
Mexican Street Corn Salad, also known as ‘Esquites,’ is a delightful dish that brings the vibrant flavors of Mexico right to your table. This salad features sweet corn, tangy lime, and creamy textures, making it a refreshing side dish that pairs wonderfully with various meals.
Ingredients
Scale
- 4 ears of fresh corn (or 3 cups of frozen corn, thawed)
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 teaspoon chili powder (plus more for garnish)
- 1 teaspoon lime zest
- 2 tablespoons fresh lime juice
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1 cup crumbled feta cheese
- 1/4 cup fresh cilantro, chopped
- 1/4 cup red onion, finely chopped
- Lime wedges for serving
Instructions
- Prepare the corn by shucking the ears and removing the silk. Boil fresh corn for 5-7 minutes until tender, or thaw frozen corn.
- In a large mixing bowl, combine mayonnaise, sour cream, chili powder, lime zest, lime juice, and garlic powder. Mix until smooth and creamy.
- Once the corn has cooled, cut the kernels off the cob and add to the dressing. Fold in feta cheese, cilantro, and red onion.
- Transfer the salad to a bowl, garnish with additional feta, chili powder, and lime wedges. Serve chilled or at room temperature.
Notes
- Fresh corn is preferred, but frozen corn can be used as a convenient alternative.
- Adjust the quantities of ingredients based on personal taste preferences.
- For a spicier version, add diced jalapeños or cayenne pepper.
- Store leftovers in an airtight container in the refrigerator for up to two days.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 3g
- Sodium: 400mg
- Fat: 15g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 20mg
Keywords: Mexican Street Corn Salad, Esquites, Corn Salad, Summer Salad, Side Dish