Mexican Street Corn Salad (Esquites)
Cook
Total
Yield 8 servings (1/2 cup each)
Sweet, creamy, cheesy and a little bit spicy, this Mexican street corn salad is the perfect side addition to any dinner, picnic or summertime cookout. Serve with grilled steak, chicken, fish and an ice cold refreshing Mexican beer and you've got yourself a fiesta!
Ingredients
- 2 tablespoons olive oil
- 2 (16-ounce) packages frozen whole-kernel corn, divided
- 2 teaspoons sugar, divided
- 1/4 cup mayonnaise (light, canola, regular) I used light
- 2 tablespoons fresh lime juice
- 1 1/2 teaspoons ancho chile powder
- 1/2 teaspoon ground coriander
- 1/8 teaspoon cayenne pepper (optional)
- 3/4 teaspoon kosher salt
- 1/2 cup Cotija cheese, grated
- 1/4 cup fresh cilantro leaves, finely chopped
- lime wedges for serving
Instructions
- Heat a large cast-iron or other heavy skillet over medium-high heat. Add 1 tablespoon oil to pan, making sure to coat the entire bottom of the pan. Add half of corn (16 ounces) and 1 teaspoon sugar to hot skillet and toss to combine. Cook, without stirring, 3 minutes or until corn begins to brown on bottom. Remove from pan and set aside. Repeat the same steps as above with remaining oil, corn and sugar.
- Combine mayonnaise, lime juice, chile powder, coriander, cayenne and salt in a medium bowl and whisk to combine. Add corn to the bowl and toss to combine. Sprinkle with cheese and chopped cilantro. Garnish with lime wedges on the side.
- The salad can be served warm or chilled.
Notes
*slightly adapted from Cooking Light
Courses Side Dish
Cuisine Mexican
Recipe by Strawberry Blondie Kitchen at https://www.strawberryblondiekitchen.com/mexican-street-corn-salad-esquites/