Mexican Corn Salad (Esquites) – Creamy, Tangy, and Flavor-Packed Side Dish

Mexican Corn Salad is a zesty, creamy, and slightly spicy side dish made with grilled or sautéed corn, tangy lime, and crumbly cheese. It’s the off-the-cob version of Mexican street corn (elotes) and a favorite at BBQs and potlucks!

Ingredients:

• 4 cups corn kernels (fresh, grilled, or frozen & thawed)

• 1 tablespoon vegetable oil

• ¼ cup mayonnaise

• ¼ cup sour cream

• ½ teaspoon chili powder

• ½ teaspoon smoked paprika (optional)

• 1 clove garlic, minced

• 2 tablespoons fresh lime juice

• ¼ cup chopped cilantro

• ½ cup crumbled Cotija cheese (or feta)

• Salt and pepper, to taste

Instructions:

1. Cook the Corn:

   • Heat vegetable oil in a large skillet over medium-high heat.

   • Add corn kernels and sauté for 5–7 minutes until slightly charred. Let cool slightly.

2. Make the Dressing:

   • In a bowl, whisk together mayonnaise, sour cream, chili powder, smoked paprika, garlic, lime juice, salt, and pepper.

3. Assemble the Salad:

   • In a large mixing bowl, combine the cooked corn, dressing, chopped cilantro, and half of the Cotija cheese.

   • Mix until the corn is fully coated.

4. Garnish & Serve:

   • Sprinkle the remaining Cotija cheese and more cilantro on top.

   • Serve warm or chilled with extra lime wedges on the side.

Tips:

• Grill It: For authentic flavor, grill corn on the cob, then slice off the kernels.

• Spice It Up: Add diced jalapeños or a dash of hot sauce for extra heat.

• Storage: Keep in the fridge for up to 3 days—perfect for meal prep!