Description
This Mexican Corn Salad is a vibrant and creamy side dish inspired by the popular Mexican street food Esquites. Made with golden-browned fresh or frozen corn kernels sautéed in butter with garlic, then tossed in a zesty lime, mayonnaise, and sour cream dressing, and finished with parmesan cheese, fresh herbs, and optional jalapeno and cotija cheese. Perfect served warm or at room temperature, this salad is a delicious addition to any Mexican or Southwestern meal.
Ingredients
Scale
Corn Base
- 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 and Mix-ins
- 1/4 cup mayonnaise (can reduce to 2 tbsp if desired)
- 1/4 cup sour cream or yogurt
- 2-3 tbsp fresh lime juice (plus more to taste)
- 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
- 60g (2 oz) Cotija or Feta cheese, crumbled (optional)
Garnishes (Optional)
- Jalapeno slices
- Coriander/cilantro leaves
- Lime wedges
Instructions
- Cut off kernels: Cut the corn kernels off the cob carefully to avoid making a mess. If using frozen corn, keep it frozen and do not thaw before cooking.
- Brown corn: Melt the butter in a large skillet over high heat. Add minced garlic and stir for about 10 seconds until fragrant. Add the corn kernels and cook for approximately 5 minutes, stirring occasionally but not constantly, allowing the corn to develop golden brown bits and become sweet and cooked through.
- Season corn: Halfway through cooking, season the corn with salt and pepper to taste.
- Toss with dressing: Transfer the cooked corn into a large bowl. Add the mayonnaise, sour cream, fresh lime juice, and finely grated parmesan cheese. Toss well so the heat from the corn melts the dressing slightly. Then add the chopped coriander/cilantro, red onion, green onion, and optional jalapeno. Toss everything together again until evenly combined.
- Serve: Transfer the salad to a serving bowl. Crumble the Cotija or Feta cheese on top along with any desired garnishes such as jalapeno slices, extra coriander leaves, and lime wedges. Serve warm or at room temperature for best flavor.
Notes
- This recipe is inspired by the Mexican street snack Esquites, offering a rich, creamy, and tangy flavor profile with a slight heat from jalapenos.
- Fresh corn is preferred for best texture and flavor, but frozen corn works well and is a convenient alternative.
- You can reduce the mayonnaise if you prefer a lighter salad.
- Use yogurt instead of sour cream for a healthier twist.
- Adjust lime juice and seasoning to your taste to balance creaminess and acidity.
- Serve as a side dish for Mexican or Southwestern meals; it also works great as a party appetizer.
Nutrition
- Serving Size: 120 g
- Calories: 215 kcal
- Sugar: 6 g
- Sodium: 327 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 19 mg
