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Street Corn Salad (Esquites)

A vibrant, off-the-cob version of Mexican street corn (elote) featuring charred corn kernels tossed with creamy, tangy lime dressing, cotija cheese, and chili powder. This crowd-pleasing salad brings authentic Mexican flavors to your table.

30 minEasyServes 6220 cal/serving

MexicanSaladStovetopVegetarianLow CarbHalal-friendlyGluten-FreeNut-FreeLow-SodiumPork-FreeAlcohol-Free

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Ingredients

  • 6 ears fresh corn on the cob, husked
  • 2 tbsp unsalted butter
  • 1/4 cup mayonnaise
  • 2 tbsp sour cream
  • 2 tbsp fresh lime juice
  • 1/2 cup cotija cheese, crumbled (can substitute feta)
  • 1 tsp chili powder
  • 2 garlic clove, minced
  • 1/2 red onion, finely diced
  • 1 jalapeño pepper, seeded and finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1/2 tsp salt
  • 1/4 tsp black pepper, freshly ground
  • 2 limes lime wedges, for serving

Instructions

  1. 1

    Cut the kernels off 6 ears husked fresh corn on the cob cobs. You should have about 4-5 cups of kernels.

  2. 2

    Heat a large skillet over medium-high heat. Add 2 tbsp unsalted butter and let it melt.

  3. 3

    Add the corn kernels to the hot skillet in a single layer (you may need to do this in batches). Allow the corn to char slightly, stirring occasionally, for about 3-4 minutes. The kernels should have some brown spots but still be crisp-tender.

  4. 4

    Transfer the charred corn to a large bowl and let it cool for about a few minutes.

  5. 5

    In a small bowl, whisk together 1/4 cup mayonnaise, 2 tbsp sour cream, 2 tbsp fresh lime juice, 2 minced garlic clove, 1 tsp chili powder, 1/2 tsp salt, and 1/4 tsp freshly ground black pepper.

  6. 6

    Add 1/2 finely diced red onion, 1 seeded and finely diced jalapeño pepper, and half of the 1/2 cup crumbled (can substitute feta) cotija cheese to the bowl with the corn. Pour the dressing over the corn mixture and toss gently to combine.

  7. 7

    Fold in most of the 1/4 cup chopped fresh cilantro, reserving some for garnish.

  8. 8

    Transfer to a serving bowl and garnish with the remaining cotija cheese, reserved cilantro, an extra sprinkle of chili powder, and 2 limes for serving lime wedges on the side.

  9. 9

    Serve immediately or refrigerate for up to a day. Bring to room temperature and stir well before serving if refrigerated.

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Questions

What is Street Corn Salad (Esquites)?

A vibrant, off-the-cob version of Mexican street corn (elote) featuring charred corn kernels tossed with creamy, tangy lime dressing, cotija cheese, and chili powder. This crowd-pleasing salad brings authentic Mexican flavors to your table. This reference files it under Mexican salad: made on the stovetop, rated easy and about 30 minutes start to finish.

Is there a substitute for cotija in Street Corn Salad (Esquites)?

The entry for Street Corn Salad (Esquites) calls for 1/2 cup cotija cheese, crumbled (can substitute feta). In its place: Feta or ricotta salata, crumbled. Rinse the feta briefly if it is very salty.

Is Street Corn Salad (Esquites) spicy?

Moderately. The heat in Street Corn Salad (Esquites) comes from 1 tsp chili powder and 1 jalapeño pepper, seeded and finely diced. For a milder plate, remove the seeds and ribs from the jalapeño, or use half; nothing else in the method changes. For more, add it at the table rather than in the pot, so everyone sets their own level.

Can I make Street Corn Salad (Esquites) dairy-free?

Yes. The dairy in Street Corn Salad (Esquites) is 2 tbsp unsalted butter, 2 tbsp sour cream, 1/2 cup cotija cheese, crumbled (can substitute feta). Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the sour cream for thick coconut yogurt with a squeeze of lemon; the cheese for a plant-based melting cheese (expect a milder flavor). The richness shifts slightly, but the method does not change.

Does Street Corn Salad (Esquites) contain eggs?

Yes: 1/4 cup mayonnaise. The full allergen list for this entry is dairy and eggs. Packaged ingredients vary by brand, so check labels if the allergy is serious.

How many carbs are in Street Corn Salad (Esquites)?

One serving (the recipe makes 6) has 20 g of carbohydrate in about 220 calories, with 8 g protein and 15 g fat, plus 2 g fiber and 280 mg sodium. The figures are estimates computed from the ingredient list.

How long does Street Corn Salad (Esquites) keep?

Dressed, it is best the day it is made, so keep the dressing apart and toss Street Corn Salad (Esquites) just before serving. Undressed and refrigerated, the components hold about two days. It does not freeze.

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