Imagine biting into a bowl of Mexican Street Corn Salad (Esquites) – the sweet corn crunch, creamy dressing, and zesty lime dancing together like an exuberant mariachi band in your mouth. Each spoonful bursts with flavors that transport you to a bustling street market in Mexico, where the air is thick with tantalizing aromas and laughter. Tropical Quinoa Salad pairing Picture it: sun-soaked afternoons filled with good company, where this colorful salad becomes the star of every gathering, stealing the show faster than a taco truck at lunchtime.
Now, let’s dive into a memory. I remember the first time I tasted this delightful dish at my friend Maria’s fiesta. The moment I lifted that spoonful to my mouth, I was hooked! Friends gathered around, everyone sharing stories and laughter while devouring this vibrant salad that seemed to encapsulate summer in every bite. Whether it’s a backyard BBQ or a cozy night in, Mexican Street Corn Salad always brings joy and flavor to any occasion.
Why You'll Love This Recipe
- This Mexican Street Corn Salad (Esquites) is easy to whip up in under 30 minutes
- It offers a refreshing flavor profile that’s both tangy and creamy
- The vibrant colors make it an eye-catching addition to any table
- It’s versatile enough for picnics or as a side dish for grilled meats
Sharing this salad at gatherings has always led to rave reviews from my friends and family.
Essential Ingredients
Here’s what you’ll need to make this delicious dish:
- Fresh Corn: Use juicy corn on the cob for optimal sweetness; frozen corn works too if fresh isn’t available.
- Lime Juice: Freshly squeezed lime juice adds that zesty kick that complements the sweetness beautifully.
- Cilantro: Fresh cilantro brings a burst of freshness; adjust based on personal preference since it can be polarizing!
- Mayonnaise: Creamy mayonnaise forms the base of the dressing; you can substitute Greek yogurt for a healthier twist.
- Chili Powder: This adds just the right amount of heat; feel free to adjust based on your spice tolerance.
- Feta Cheese: Crumbled feta provides creaminess and saltiness, enhancing overall flavor; queso fresco is another great option.
For the optional toppings:
- Avocado: Creamy avocado slices make everything better; who can resist?
- Red Onion: Finely diced red onion adds crunch and sharpness; soak them in water first to mellow their flavor.
The full ingredients list, including measurements, is provided in the recipe card directly below.
Let’s Make it Together
Start by cooking your corn: Boil water in a large pot and add fresh corn cobs. Cook them for about 5-7 minutes until tender but still crisp. Remove them and let them cool before cutting off the kernels.
While your corn cools down: In a mixing bowl, whisk together mayonnaise, lime juice, chili powder, and salt until well combined. This tangy mixture will coat your corn beautifully!
Now it’s time to combine: Add the cooled corn kernels into the bowl with your dressing. Mix gently but thoroughly so each kernel gets its share of that creamy goodness.
Next up: Toss in chopped cilantro and crumbled feta cheese. Stir carefully to ensure you’re not squishing those precious ingredients!
Finally: Serve immediately or refrigerate for about 30 minutes to allow flavors to meld together beautifully. Top with avocado or red onion if desired for added flair.
And voila! Your Mexican Street Corn Salad (Esquites) is ready to impress everyone at your next gathering! Enjoy each bite as it sings summer vibes straight into your soul! Caprese Pasta Salad option.
You Must Know
- Mexican Street Corn Salad (Esquites) is not just a treat; it’s a fiesta in a bowl
- The sweet corn, creamy dressing, and zesty lime will make your taste buds dance the salsa!
- Enjoy it fresh, and watch how it disappears at gatherings
Perfecting the Cooking Process
The key to perfect Mexican Street Corn Salad (Esquites) is to grill the corn first for that smoky flavor, then combine it with all the ingredients for a fantastic blend. For more inspiration, check out this garlic butter green beans recipe.
Add Your Touch
Feel free to customize your Mexican Street Corn Salad (Esquites) by adding diced jalapeños for heat or swapping out cotija cheese for feta if you prefer. Watermelon Feta Bites
Storing & Reheating
Store your Mexican Street Corn Salad (Esquites) in an airtight container in the fridge for up to three days. It’s best enjoyed cold and fresh!
Chef's Helpful Tips
- Ensure your corn is fresh and sweet for maximum flavor; frozen corn can work too but lacks that crunch
- Don’t skip the lime juice; it brightens everything beautifully
- Adjust the chili powder to suit your spice level preferences!
Sharing this recipe at a summer BBQ turned into a hilarious competition over who could make the best version. My friends still joke about my “secret ingredient” being just extra love…and maybe a bit more cheese!
FAQ
What is Mexican Street Corn Salad (Esquites)?
Mexican Street Corn Salad (Esquites) is a flavorful dish made with grilled corn, creamy dressing, and spices. Zoodle Salad with Tahini.
Can I make Esquites ahead of time?
Absolutely! It tastes even better after marinating in the fridge for a few hours.
How do I add more spice to my salad?
Add chopped jalapeños or increase the chili powder in your Mexican Street Corn Salad (Esquites).
Mexican Street Corn Salad (Esquites)
- Total Time: 17 minutes
- Yield: Serves approximately 6
Description
Mexican Street Corn Salad (Esquites) is a vibrant and refreshing dish that captures the essence of summer with every bite. Combining sweet corn, creamy dressing, zesty lime, and a hint of spice, this salad brings a fiesta to your table. Perfect for BBQs, picnics, or as a side dish, it’s an easy recipe that will impress your friends and family. In just under 30 minutes, you can whip up this delightful salad that bursts with flavor and color.
Ingredients
- 4 cups fresh corn kernels (or 3 cups frozen corn)
- 2 tablespoons freshly squeezed lime juice
- 1/4 cup chopped fresh cilantro
- 1/2 cup mayonnaise (or Greek yogurt)
- 1 teaspoon chili powder (adjust to taste)
- 1/2 cup crumbled feta cheese (or queso fresco)
- 1 avocado, sliced
- 1/4 cup finely diced red onion
Instructions
- Boil water in a large pot and add corn cobs. Cook for 5-7 minutes until tender but crisp. Remove from water, cool, and cut off the kernels.
- In a mixing bowl, whisk together mayonnaise, lime juice, chili powder, and salt until smooth.
- Add cooled corn to the bowl and mix gently to coat with dressing.
- Fold in chopped cilantro and crumbled feta cheese without squishing ingredients.
- Serve immediately or chill for 30 minutes to enhance flavors. Top with avocado or red onion if desired.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 6g
- Sodium: 350mg
- Fat: 13g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 5g
- Cholesterol: 10mg
Keywords: For deeper flavor, grill the corn before cutting it off the cob. Customize by adding diced jalapeños or swapping feta for cotija cheese.
