Mexican Street Corn Salad

Mexican Street Corn Salad, or Esquites, is creamy, spicy, and totally delicious. Perfect when fresh corn is in season and easier to eat than on the cob!

4.53 from 19 votes

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Course: Salads

Cuisine: Mexican

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings: servings

Author: Jennifer Stewart

Ingredients

2 tablespoons butter unsalted
5 cups corn I use the frozen white shoepeg variety
1/2 red onion chopped fine
2 limes zested, juiced, juice reserved separately
1/2 red bell pepper chopped
1/2 cup cilantro chopped
1 jalapeño ribbed, seeded, and diced fine
3 tablespoons sour cream
3/4 cup Cojita cheese

Instructions

In a large skillet over medium-high heat, add the butter and the frozen corn.
Cook for 8-10 minutes stirring often until the corn is cooked through and has a charred look to it.
Remove from skillet and place in a large bowl.
Add the red onion, lime juice, lime zest, bell pepper, cilantro, and jalapeño.
Stir to combine.
Add the sour cream and the Cojita cheese
Stir to complete. Garnish with more cilantro or sliced green onion and a little lime zest.
Enjoy with friends and a margarita!

Video

Notes

If using canned corn, be sure to rinse it fully.
Want more veggies? Add black beans, sliced cherry tomatoes, and avocado slices!
More spice? Try a dash of hot sauce, chili powder, cumin, Southwest seasoning, taco seasoning, or Tajin.
Mix it with coleslaw or cooked pasta for a new salad twist.
Let it sit in the fridge for an hour to allow the flavors to fully mix before serving.
Serve with lime wedges if people prefer more brightness.

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