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Mexican Street Corn Salad Esquites

Mexican Street Corn Salad Esquites

A vibrant and flavorful dish that brings the authentic taste of Mexican street food right to your kitchen, offering a delightful side or appetizer bursting with smoky, creamy, and zesty notes.
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Prep Time 15 minutes
Cook Time 10 minutes
minutes 30 minutes
Total Time 25 minutes
Servings: 6 servings
Course: Appetizer, Side Dish
Cuisine: Mexican
Ingredients Equipment Method Notes

Ingredients
  

  • 4 cups fresh corn kernels from about 4-6 ears of corn, or 2 (15-ounce) cans of corn, drained and rinsed
  • 2 tablespoons unsalted butter or olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled cotija cheese or feta cheese as a substitute, reserving a little for garnish if desired
  • 2 tablespoons finely chopped fresh cilantro
  • 1-2 chipotle peppers in adobo sauce minced (adjust to your spice preference)
  • 1 tablespoon adobo sauce from the can of chipotle peppers
  • 1-2 cloves garlic minced
  • 1/2 teaspoon chili powder or to taste
  • 1 lime juice freshly squeezed
  • salt to taste
  • freshly ground black pepper to taste
Optional toppings
  • Tajín a sprinkle
  • extra cilantro a sprinkle
  • lime a squeeze

Equipment

  • Large skillet
  • Medium Bowl

Method
 

  1. If using fresh corn on the cob, carefully cut the kernels off the cobs. You can do this by standing the cob upright on a cutting board and slicing downwards, catching the kernels in a bowl. If using canned corn, ensure it is well-drained and rinsed to remove excess brine.
  2. Heat the butter or olive oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, for about 5-7 minutes, or until the corn is tender and slightly charred in spots.
    2 tablespoons unsalted butter or olive oil, 4 cups fresh corn kernels
  3. While the corn is cooking, prepare the dressing. In a medium bowl, whisk together the mayonnaise, crumbled cotija cheese (reserving a little for garnish if desired), finely chopped cilantro, minced chipotle peppers, adobo sauce, minced garlic, and chili powder.
    1/2 cup mayonnaise, 1/4 cup crumbled cotija cheese, 2 tablespoons finely chopped fresh cilantro, 1-2 chipotle peppers in adobo sauce, 1 tablespoon adobo sauce from the can of chipotle peppers, 1-2 cloves garlic, 1/2 teaspoon chili powder
  4. Once the corn is cooked and slightly cooled, add it to the bowl with the creamy sauce. Gently stir to coat all the corn kernels evenly.
  5. Squeeze the juice of one lime over the corn salad. This brightens all the flavors and cuts through the richness of the mayonnaise. Season with salt and freshly ground black pepper to your taste. Remember that cotija cheese is salty, so taste before adding too much salt.
    1 lime juice, salt, freshly ground black pepper
  6. Transfer the Mexican Street Corn Salad Esquites to a serving bowl. Garnish with any reserved cotija cheese, a sprinkle of Tajín for an extra tangy kick, or a few extra sprigs of fresh cilantro. Serve warm or at room temperature.
    1/4 cup crumbled cotija cheese, Tajín, extra cilantro

Notes

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Serve chilled or gently reheat in a skillet over low heat. Freezing is not recommended.