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Mexican Corn Salad
Created by: Howcan Team
Ingredients
- 4 cups of corn kernels
- 1/2 red onion, finely chopped
- 1 red bell pepper, diced
- 1/4 cup of fresh cilantro, chopped
- 1 jalapeno pepper, seeded and minced
- 1/4 cup of mayonnaise
- 1/4 cup of sour cream
- 1/4 cup of lime juice
- 1 teaspoon of chili powder
- 1/2 teaspoon of cumin
- Salt and pepper to taste
- 1/2 cup of crumbled cotija cheese (optional)
Instructions
- In a large bowl, combine 4 cups of corn kernels, 1/2 finely chopped red onion, 1 diced red bell pepper, 1/4 cup of chopped fresh cilantro, and 1 minced jalapeno pepper.
- In a separate small bowl, whisk together 1/4 cup of mayonnaise, 1/4 cup of sour cream, 1/4 cup of lime juice, 1 teaspoon of chili powder, 1/2 teaspoon of cumin, and salt and pepper to taste.
- Pour the dressing over the corn mixture and toss to coat evenly.
- If using, sprinkle 1/2 cup of crumbled cotija cheese over the top of the salad.
- Serve immediately or refrigerate until ready to serve.
Mexican Corn Salad, also known as Esquites, has a rich history dating back to pre-Columbian times when corn was a staple in the Mexican diet. This vibrant dish is a popular street food in Mexico, particularly in regions like Oaxaca and Puebla. The salad typically consists of grilled or boiled corn kernels mixed with mayonnaise, lime juice, chili powder, and cotija cheese, creating a harmonious blend of sweet, tangy, and spicy flavors. Renowned chefs like Enrique Olvera have put their own modern twist on this traditional dish, elevating it to new culinary heights. For the best Esquites experience, visit local markets or street vendors in Mexico, where you can savor the authentic flavors of this beloved dish. Don't forget to top it off with a sprinkle of chili powder and a generous squeeze of lime for an extra kick.
20 min
4
180 calories
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