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Esquites (Mexican Street Corn Salad)
Esquites, aka Mexican Street Corn Salad, is full of fresh and craveable textures and flavors. Serve with any summer dinner!
Servings 6
Calories 165kcal
Ingredients
- 4 ears sweet corn shucked, see notes
- 2 green onions chopped
- 1/4 small red onion minced
- 1 jalapeno seeded then minced
- 1 clove garlic pressed or minced
- 1/2 cup fresh finely-crumbled cotija cheese
- small handful fresh cilantro minced
- 1 lime
- 1/4 cup mayonnaise
- 2 Tablespoons sour cream
- 1 teaspoon chili powder
- 1/2 teaspoon salt
Instructions
- Brush the corn cobs with vegetable oil then grill them on a gas, charcoal, or grill pan on the stove over medium-high heat until the kernels are evenly charred, ~10 minutes, rotating the cobs as they cook. Once the ears are cool enough to handle, slice the kernels off the cob.
- Measure out 3 cups of charred sweet corn kernels then add them to a large mixing bowl with the green onions, red onion, jalapeno, garlic, cotija cheese, and cilantro then stir with a spatula to combine.
- To a small bowl add the juice of the lime, mayonnaise, sour cream, chili powder, and salt then whisk to combine. Pour over the sweet corn mixture then stir to coat. Scoop the salad into bowls or onto plates then serve. Alternatively you can refrigerate for up to 3 days then serve cold.
Notes
- A standard-sized ear of sweet corn typically yields ~3/4 cup kernels. If your ears of sweet corn are on the smaller side, use 5 or 6 ears to equal 3 cups of sweet corn kernels.
- I love this dish served with cooked and crumbled bacon on top!
Nutrition
Calories: 165kcal | Carbohydrates: 14g | Protein: 4g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.02g | Cholesterol: 17mg | Sodium: 412mg | Potassium: 220mg | Fiber: 2g | Sugar: 5g | Vitamin A: 366IU | Vitamin C: 11mg | Calcium: 78mg | Iron: 1mg