Mexican Street Corn Salad (Esquites)

Esquites takes its name from a Nahuatl word for toasted corn, the cup-friendly cousin of Mexico’s famous street elote. Charred kernels meet creamy cotija, lime, and chili for a bright, tangy salad.

Serves 4

Estimate for one serving

• 320 cal
• 9.5g protein
• 28g carbs
• 21g fat
• 4g fiber

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Ingredients

• 4 cups (from about 5 ears) fresh corn kernels
• 2 tbsp unsalted butter
• 1/3 cup mayonnaise
• 2 tbsp Mexican crema or sour cream
• 3/4 cup crumbled cotija cheese
• 2 tbsp fresh lime juice
• 1 tsp chili powder
• 1/4 tsp ground cayenne
• 1/2 tsp garlic powder
• 1/4 cup chopped fresh cilantro
• 1/2 tsp kosher salt

Instructions

1. 1Cut kernels off 5 ears of corn to yield about 4 cups.
2. 2Melt butter in a large skillet over medium-high heat.
3. 3Add corn kernels and cook, stirring occasionally, for 8–10 minutes until kernels are lightly charred and tender.
4. 4Remove from heat and let corn cool for 5 minutes.
5. 5In a large mixing bowl, whisk together mayonnaise, crema or sour cream, lime juice, chili powder, cayenne, garlic powder, and salt.
6. 6Add cooled corn to the bowl and toss to coat evenly.
7. 7Fold in crumbled cotija cheese and most of the chopped cilantro, reserving a little for garnish.
8. 8Taste and adjust seasoning with more lime or salt if needed.
9. 9Spoon into serving bowls.
10. 10Top each portion with remaining cotija, a sprinkle of chili powder, extra cilantro, and a lime wedge on the side.