Mexican Street Corn Salad
This single serving Mexican Street Corn Salad, also known as esquites, is a flavorful mix of sweet corn, creamy dressing, fresh vegetables, and a hint of spice. It's quick to make and perfect as a light meal or colorful side.
Servings: 1 serving
Equipment
Ingredients
- ½ tablespoon salted butter
- 1 cup corn (use fresh, canned, or frozen corn)
- 1 tablespoon minced jalapeños
- ¼ cup chopped red onions
- ¼ cup chopped red bell peppers
- 1 clove garlic -minced
- ½ tablespoon lime juice
- 1 tablespoon mayonnaise
- ½ tablespoon sour cream
- ⅛ teaspoon chili powder (adjust to taste)
- ⅛ teaspoon ground cumin
- 2 tablespoons crumbled Cotija cheese
- 2 tablespoons chopped cilantro
Instructions
- In a 10-inch skillet over medium-high heat, melt the butter.
- Add the corn and chopped jalapeños; cook, stirring occasionally, until lightly charred, about 8–10 minutes.
- Transfer the corn to a medium bowl. Add the red onions, bell peppers, garlic, lime juice, mayonnaise, sour cream, chili powder, cumin, cotija cheese, and cilantro.
- Stir until well combined.
Notes
- Char the Corn: Cooking the corn in butter over medium-high heat helps it lightly char, adding a smoky, deeper flavor to the salad.
- Adjust the Spice Level: For less heat, remove the seeds and membranes from the jalapeños before chopping. For more heat, leave some in or add a pinch of cayenne pepper.
- Let the Salad Rest: Let the salad sit for 10–15 minutes before serving to allow the flavors to blend together.
- Serve Warm or Cold: This salad tastes great served warm right after cooking or chilled from the fridge.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 39g | Protein: 9g | Fat: 24g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 40mg | Sodium: 355mg | Potassium: 448mg | Fiber: 4g | Sugar: 9g | Vitamin A: 775IU | Vitamin C: 15mg | Calcium: 197mg | Iron: 1mg
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