Mexican Corn Salad
Yield: 10 servings
This Mexican Corn Salad, also known as esquites, is an easy recipe with BIG flavor. It features fresh sweet corn folded into a creamy, lime-spiked sauce that's flavored with simple spices. Crumbly, salty Cotija cheese finishes off the bowl - absolutely irresistible!
Ingredients
- 8 large ears sweet corn, husked
- 1 medium red bell pepper, diced
- ½ small red onion, diced
- 2 tablespoons minced jalapeno
- ½ cup chopped cilantro leaves
- ¾ cup crumbled cotija cheese
- ¼ cup full-fat sour cream
- ¼ cup mayonnaise
- ¼ cup fresh squeezed lime juice
- 1½ teaspoons ground cumin
- 1¼ teaspoons smoked paprika
- ¾ teaspoon medium chili powder
- ½ teaspoon Morton kosher salt
- ½ teaspoon black pepper
- 2 chopped green onions, optional garnish
Instructions
- Heat grill to high heat. Add 4 ears of corn, turning occasionally, until charred. Remove corn from heat and allow to cool for 5 to 10 minutes.
- Cut kernels from all 8 ears of corn and add kernels to a large bowl.
- Add red pepper, onion, jalapeno, cilantro, and cheese to the bowl with corn. Fold to combine.
- In a small bowl, stir together sour cream, mayo, lime juice, cumin, paprika, chili powder, salt & pepper. Pour over corn mixture and fold to incorporate. Garnish with green onion.
- Serve still-warm, at room temperature, or chilled.
Nutrition Information:
Serving: 1 Calories: 180kcal Carbohydrates: 23g Protein: 6g Fat: 9g Saturated Fat: 3g Polyunsaturated Fat: 6g Cholesterol: 14mg Sodium: 287mg Fiber: 3g Sugar: 5g
Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.