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
Scale
- 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.