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Mexican Street Corn Salad with Cotija Cheese
Created by: Howcan Team
Ingredients
- 4 ears of corn, husked
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 1/2 teaspoon chili powder
- 1 clove garlic, minced
- 1 lime, juiced
- Salt and pepper to taste
Instructions
- Preheat a grill or grill pan over medium-high heat.
- Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let cool slightly, then cut the kernels from the cobs.
- In a large bowl, whisk together the mayonnaise, sour cream, garlic, lime juice, and chili powder.
- Add the grilled corn kernels to the bowl and toss to coat with the dressing.
- Gently fold in the cotija cheese and cilantro. Season with salt and pepper to taste.
- Serve the salad immediately, garnished with extra cotija cheese and cilantro if desired. Enjoy!
Mexican Street Corn Salad, also known as Esquites, is a beloved dish that originated in the streets of Mexico. This flavorful salad is a modern twist on the classic elote, grilled corn on the cob slathered with mayonnaise, cotija cheese, and chili powder. The salad version features charred corn kernels mixed with creamy mayonnaise, tangy lime juice, and spicy chili powder, topped with crumbled cotija cheese for a salty kick. Renowned chefs like Rick Bayless and Pati Jinich have popularized this dish, and it has become a staple in Mexican cuisine. The best version of this dish can be found in the bustling street markets of Mexico City, where vendors expertly prepare this zesty and satisfying salad. The key to making this dish shine is using fresh, sweet corn and authentic cotija cheese for that unmistakable flavor. Whether enjoyed as a side dish or a standalone snack, Mexican Street Corn Salad is a fiesta for the taste buds.
25 min
4 servings
250 calories
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