Description
A vibrant and creamy Mexican Corn Salad inspired by the classic street food Esquites. This dish features fresh or frozen corn sautéed with garlic and butter, then tossed in a tangy, cheesy dressing with lime, cilantro, onions, and optional jalapeno for a little heat. Perfect as a side dish for Mexican or Southwestern meals, it can be served warm or at room temperature.
Ingredients
Scale
Main Ingredients
- 5 cups corn cut from the cob (~4 large ears) or frozen corn (not thawed)
- 2 tbsp / 30g butter
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Dressing & Toppings
- 1/4 cup mayonnaise (can reduce to 2 tbsp)
- 1/4 cup sour cream or yoghurt
- 1/2 cup parmesan cheese, finely grated
- 1 tbsp jalapeno, deseeded and finely chopped (optional)
- 1 cup coriander/cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (~2 stems)
- 1/2 red onion, finely chopped
- 2 – 3 tbsp fresh lime juice, plus more to taste
- 60g / 2 oz Cotija or Feta cheese, crumbled (optional)
- Jalapeno slices, coriander/cilantro leaves, lime wedges for garnish (optional)
Instructions
- Cut off kernels: Cut the corn kernels off the cob carefully to avoid mess. If using frozen corn, do not thaw before cooking.
- Brown corn: Melt butter in a large skillet over high heat. Add minced garlic and stir for 10 seconds until fragrant. Add the corn and cook for about 5 minutes, stirring occasionally to create golden brown bits and cook the corn until sweet. Avoid stirring constantly to allow browning.
- Season corn: Halfway through cooking the corn, add salt and pepper to enhance the flavor.
- Toss with dressing: Transfer the cooked corn to a large bowl. Add mayonnaise, sour cream, lime juice, and parmesan cheese. Toss well to combine while the heat gently melts the dressing into the corn. Then add the chopped coriander/cilantro, red onion, green onion, and jalapeno. Toss again until evenly mixed.
- Serve: Transfer the salad to a serving bowl. Crumble Cotija or Feta cheese on top and garnish with optional jalapeno slices, cilantro leaves, and lime wedges. Serve warm or at room temperature for the best flavors.
Notes
- This recipe is a deliciously creamy take on Mexican street food Esquites, which is corn served in cups for easy eating.
- Using fresh corn is preferred for the best flavor, but frozen corn works well too if fresh is not available.
- This salad pairs wonderfully with Mexican or Southwestern menus as a flavorful side dish.
- The creamy lime dressing melts into the warm corn creating a rich and tangy taste that is addictive.
Nutrition
- Serving Size: 120 g
- Calories: 215 kcal
- Sugar: 6 g
- Sodium: 327 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 19 mg
