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Mexican Street Corn Salad

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Ingredients

  • 6 ears of corn, husks and silks removed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic, minced
  • 1 lime, juiced
  • Salt and pepper to taste

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Mexican Street Corn Salad

Created by: Howcan Team

Ingredients

  • 6 ears of corn, husks and silks removed
  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/2 cup cotija cheese, crumbled
  • 1/4 cup fresh cilantro, chopped
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper
  • 1 clove garlic, minced
  • 1 lime, juiced
  • Salt and pepper to taste

Instructions

  • Preheat grill to medium-high heat.
  • Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let cool slightly.
  • In a small bowl, mix together the mayonnaise, sour cream, cotija cheese, cilantro, chili powder, cayenne pepper, garlic, and lime juice.
  • Cut the kernels off the cobs and place in a large bowl.
  • Pour the mayonnaise mixture over the corn and toss to coat evenly.
  • Season with salt and pepper to taste.
  • Serve the salad at room temperature or chilled. Enjoy!
SaladSide Dish
Mexican

Mexican Street Corn Salad, also known as Esquites, originated as a popular street food in Mexico. This flavorful dish features grilled corn kernels mixed with mayonnaise, cotija cheese, chili powder, and lime juice. Renowned chefs like Rick Bayless have popularized this dish in the United States, adding their own unique twists. The salad is a staple at Mexican restaurants across the country, with variations that include avocado, cilantro, and jalapeños. The key to a perfect Mexican Street Corn Salad lies in using fresh, sweet corn and balancing the creamy, tangy, and spicy flavors. For an alternative method, some chefs roast the corn in the oven for a smoky flavor. Today, the best versions of this dish can be found at authentic Mexican eateries or food trucks.

25 min

|

6 servings

|

220 calories

Instructions

  • Preheat grill to medium-high heat.
  • Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let cool slightly.
  • In a small bowl, mix together the mayonnaise, sour cream, cotija cheese, cilantro, chili powder, cayenne pepper, garlic, and lime juice.
  • Cut the kernels off the cobs and place in a large bowl.
  • Pour the mayonnaise mixture over the corn and toss to coat evenly.
  • Season with salt and pepper to taste.
  • Serve the salad at room temperature or chilled. Enjoy!
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