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!