Get ready to transport your palate straight to the vibrant streets of Mexico with this mouthwatering Esquites recipe! This creamy, zesty, and utterly irresistible corn salad is not just a side dish – it's a flavor explosion that will have your guests begging for the recipe. Imagine charred, juicy corn kernels dancing with tangy cotija cheese, creamy mayonnaise, and a perfect kick of chili powder – this is street food elevated to gourmet status right in your own kitchen!
Prep Time: 10 mins
Cook Time: 10 mins
Total Time: 20 mins
Cuisine: Mexican
Serves: 4 servings
Ingredients
- 4 ears of corn, grilled and kernels removed
- 1/4 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Salt to taste
Instructions
- Start by preparing your ingredients. Grill 4 ears of corn until they are charred and cooked through, about 10 minutes. You can use an outdoor grill or a grill pan on the stovetop.
- Once the corn is grilled, let it cool for a few minutes. Then, using a sharp knife, carefully remove the kernels from the cobs and place them in a large mixing bowl.
- Add 1/4 cup of mayonnaise to the bowl with the corn kernels. This will provide a creamy texture and rich flavor to the salad.
- Next, sprinkle in 1/4 cup of crumbled cotija cheese. Cotija is a traditional Mexican cheese that adds a salty and tangy flavor to the dish.
- Pour in 1 tablespoon of fresh lime juice. This will add brightness and acidity to balance the richness of the mayonnaise and cheese.
- Sprinkle in 1/2 teaspoon of chili powder for a hint of heat and smokiness. Adjust the amount based on your spice preference.
- Season the mixture with salt to taste. Start with a small amount and adjust as necessary, keeping in mind that the cotija cheese is already salty.
- Gently toss all the ingredients together until well combined. Be careful not to mush the corn kernels; you want to maintain some texture.
- Once everything is mixed, taste the salad and adjust any seasoning as needed, adding more lime juice, chili powder, or salt if desired.
- Transfer the esquites corn salad to a serving dish. You can garnish it with additional crumbled cotija cheese, a sprinkle of chili powder, or a few lime wedges for extra flair.
- Serve the esquites immediately as a side dish or a light snack, or refrigerate for up to an hour to let the flavors meld before serving.
Tips
- Grilling is key: For the most authentic flavor, use fresh corn and grill it until you get those beautiful char marks. This adds a smoky depth that makes the dish truly special.
- Cheese matters: Use authentic Mexican cotija cheese if possible. If you can't find it, a good quality feta can work as a substitute.
- Temperature tip: Serve esquites slightly warm or at room temperature for the best flavor profile. If preparing ahead, let it sit out for 10-15 minutes before serving to take the chill off.
- Customize your heat: Adjust the chili powder to your spice preference. Start with less and add more if needed – you can always add heat, but you can't take it away!
- Fresh is best: Use fresh corn when in season for the most vibrant and sweet flavor. If fresh corn isn't available, you can use frozen corn kernels, but make sure to char them in a hot skillet first.
Nutrition Facts
Calories: 284kcal
Carbohydrates: 20g
Protein: 9g
Fat: 50g
Saturated Fat: 11g
Cholesterol: 65mg
