Mexican Street Corn Salad (Esquites)
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Prep Time
20 mins
-
Cook Time
20 mins
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Total Time
30 mins
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Servings
8
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Calories
164 kcal
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Course
Side Dish
Mexican Street Corn Salad (Esquites)
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Mexican Street Corn Salad (Esquites) is a vibrant explosion of summertime goodness. It's the perfect side dish for a BBQ, picnic, or outdoor gathering. Grilling fresh corn is wonderful, but charring frozen corn in a hot skillet is perfectly fine, too. The salad can be prepared several hours in advance of serving.
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Ingredients
- olive oil for brushing corn
- 8 ears corn husked and silk removed
- ½ cup Mexican crema see NOTES
- ½ cup mayonnaise
- ¾ cup cotija cheese crumbled, plus extra for garnish
- ⅓ cup green onions chopped, about 2 bunches
- 1 Jalapeño stem, seeds, and ribs removed, chopped
- ⅓ cup cilantro fresh, chopped, plus extra for garnish
- 1 lime juiced, about 2 tbsp
- ½ teaspoon cayenne pepper
- 1½ teaspoon kosher salt
- Lime wedges for garnish
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Instructions
- Prepare your grill to medium-high heat.
- Brush olive oil over all ears of corn. Place the corn over direct heat on the grill and cook until lightly charred, turning occasionally, about 8 to 10 minutes. Remove the corn from the grill and when cool enough to handle, use a large sharp knife to cut the kernels from the cob into a large bowl.
- Add the cream, mayonnaise, cheese, green onions, cilantro, lime juice, cayenne, and salt to the corn. Use two large wooden spoons or spatulas to gently mix the salad together.
- Serve at once, or cover and refrigerate. Set the salad out for about an hour before serving to allow it to come to room temperature. Garnish with extra crumbled Cotija, chopped cilantro, and lime wedges.
Notes
- See the video near the top of the blog post for visual guidance. If you liked the video, please subscribe to our YouTube channel.
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- If you can't find Mexican crema, combine ¼ cup sour cream with ¼ heavy cream (or half and half). Crumbled Queso Fresco or feta cheese can be substituted for the Cotija.
- The salad can be assembled up to 3 to 4 hours before serving. Keep covered in the fridge until about an hour before serving (let it come to room temperature before serving: about 1 hour on the counter).
- Leftovers will keep up to 5 days in the refrigerator.
Nutrition Information
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Calories
164kcal
(8%)
Carbohydrates
3g
(1%)
Protein
3g
(6%)
Fat
14g
(22%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
6g
Monounsaturated Fat
3g
Trans Fat
0.03g
Cholesterol
26mg
(9%)
Sodium
680mg
(28%)
Potassium
40mg
(1%)
Fiber
0.4g
(2%)
Sugar
1g
(2%)
Vitamin A
280IU
(6%)
Vitamin C
4mg
(4%)
Calcium
101mg
(10%)
Iron
0.3mg
(2%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 164 kcal
% Daily Value*
| Calories | 164kcal | 8% |
| Carbohydrates | 3g | 1% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 6g | 35% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 26mg | 9% |
| Sodium | 680mg | 28% |
| Potassium | 40mg | 1% |
| Fiber | 0.4g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 280IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 101mg | 10% |
| Iron | 0.3mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
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