Mariusz Lewandowski
Mexican Street Corn Salad (Esquites)
Esquites is a delicious Mexican street food dish that incorporates the sweet and smoky flavors of grilled corn with creamy, zesty, and spicy components. This salad version is perfect as a side dish or a standalone treat, capturing the essence of traditional Mexican street vendors’ offerings.
Ingredients:
– 4 cups fresh or frozen corn kernels (approximately 4–5 ears of corn)
– 1/4 cup mayonnaise
– 1/4 cup sour cream
– 1/2 cup crumbled cotija cheese (or feta as a substitute)
– 1/4 cup chopped fresh cilantro
– 1 small jalapeño, finely chopped (optional)
– 1/4 teaspoon chili powder
– 1/4 teaspoon smoked paprika
– 1/4 teaspoon ground cumin
– Juice of 1 lime
– Salt and pepper to taste
– Extra cotija cheese and cilantro for garnish
Instructions:
1. Prepare the Corn:
– If using fresh corn, remove the husks and silk, then cut the kernels off the cob. If using frozen corn, thaw and drain well.
– Heat a large skillet over medium-high heat. Add the corn and cook, stirring occasionally, until the kernels are slightly charred and cooked through, about 8–10 minutes. Remove from heat and let cool slightly.
2. Mix the Dressing:
– In a large bowl, combine the mayonnaise, sour cream, cotija cheese, chopped cilantro, and chopped jalapeño (if using).
– Add chili powder, smoked paprika, ground cumin, lime juice, salt, and pepper. Stir until well combined.
3. Combine and Serve:
– Add the charred corn to the bowl with the dressing. Mix until all the corn is evenly coated.
– Adjust seasonings to taste if necessary.
4. Garnish and Enjoy:
– Transfer the salad to a serving dish. Garnish with extra crumbled cotija cheese and cilantro.
– Serve immediately or refrigerate for later. This dish can be served warm, at room temperature, or chilled.
Enjoy your homemade Mexican Street Corn Salad, a flavorful and festive addition to any meal!
