A delicious corn salad you can make in a flash! This Mexican Street Corn Salad (Esquites) is made with fresh sweet corn kernels, a chili powder, lime-spiked creamy sauce, cotija cheese, red onions, jalapeños and cilantro. It's tangy, fresh, quick to throw together and certain to become your new favourite corn salad, ever.
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Servings: 6
Ingredients
6ears fresh cornshucked
1/4cup*Mexican crema (see notes)
3tablespoonsfresh lime juice from about 2 limes
1medium clove garlicgrated or very finely minced
¼cupred onion finely diced
1/4cupfinely sliced scallionswhite and green parts only
1/2teaspoonsmoked paprikaoptional for a bit of smokiness
1/4cupCotija or feta cheesefinely crumbled
1/2cupfresh cilantro leavesfinely chopped
1/2teaspoonKosher salt
Instructions
Preheat a grill to high heat. Grill the shucked corn, turning occasionally until charred spots appear, about 2 to 3 minutes a side. Do not let it cook for too long - you want it to retain a little crunch. (See notes for cooking corn kernels indoors in a skillet.)
Once cool enough to handle, cut the corn kernels off the cob and transfer to a large bowl.
Combine the crema, lime juice, and garlic in a small bowl, then pour over the corn kernels. Add in the red onions, scallions, jalapeño, chili powder, tajín (if using), and smoked paprika (if using) to the bowl with the kernels and and toss to combine.
Transfer to a large platter (or leave in bowl) and sprinkle generously with cotija cheese and garnish with chopped cilantro.
Notes
Recipe adapted from Nopalito: A Mexican Cookbook*This condiment is the Mexican version of sour cream. It's slightly tangy, a little thicker than sour cream, but not as thick as crème fraîche. If you can't find it, simply mix equal parts sour cream and mayo, or mix crème fraîche with lime juice until the consistency is thinner. Note that it is typically not labelled "Mexican crema" Just "crema".** Tajín, is a seasoning mix of chili powder, dehydrated lime, and salt. that you really need in your life. You can use this addictive Mexican seasoning over watermelon, eggs, tacos, margaritas, popcorn, and just about everything you can think of. If you can't find it, just use all chili powder for this recipe.
To Cook corn in a skillet: Slice the corn kernels off the cobs. Heat a large skillet over high heat and add 1 tablespoon oil (I use avocado oil). Add the corn kernels and toss quickly to coat with oil then leave undisturbed for 2 minutes. Toss again and allow to char undisturbed for another 2 minutes. Repeat one more time, then transfer to a large serving bowl.Tip: If using frozen corn, there is no need to defrost it.