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Amazing Mexican Street Corn Salad: 4 Cups Divine Flavor

Mexican street corn salad
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Enjoy a vibrant and creamy Mexican street corn salad, also known as esquites. This off-the-cob version captures all the delicious flavors of elote with a delightful blend of chili, lime, and cheese.

Ingredients

Scale
  • 4 cups corn kernels (fresh or frozen)
  • 1/2 cup mayonnaise
  • 1/4 cup crumbled cotija cheese
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Pepper to taste

Instructions

  1. If using fresh corn, grill or roast the cobs until lightly charred, then cut the kernels off. If using frozen corn, thaw it and then sauté in a dry skillet until slightly browned.
  2. In a large bowl, combine the corn kernels, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, smoked paprika, and garlic powder.
  3. Mix well until all ingredients are thoroughly combined and the corn is evenly coated.
  4. Season with salt and pepper to your preference.
  5. Serve immediately or chill for later.

Notes

  • Cotija cheese can be substituted with feta cheese if unavailable.
  • For an extra kick, add a pinch of cayenne pepper.
  • This salad is best served fresh but can be stored in the refrigerator for up to 2 days.

Nutrition

Find it online: https://sundayflavor.com/mexican-street-corn-salad-recipe/