Esquites
This Mexican street corn salad is simple to prepare and loaded with fresh flavors. We serve this alongside tacos and burritos for a tasty Mexican dinner.
Servings 6 servings
Calories 171kcal
Ingredients
- 5 ears corn on the cob
- 2 tablespoons butter
- 1 clove garlic finely minced
- 1-2 tablespoons mayo
- 1-2 tablespoons sour cream
- 1/4 cup cilantro chopped
- 1/2 lime juice of
- 1/4 cup crumbled cotija cheese
- 2 teaspoons chili powder more or less to taste
- 1/2 teaspoon chipotle chili powder more or less to taste, optional
- Salt and pepper to taste
Instructions
- Slice the corn from the cob and set aside.
- Heat a large skillet over medium high heat and add the butter.
- Once the butter is melted, add the corn to the skillet and stir once.
- Let corn sit undisturbed for about 5 minutes, or until corn starts browning on bottom. Stir again and let corn sit until it begins popping a bit and is charred.
- Place corn in a medium bowl and add 1 tablespoon of mayo, 1 tablespoon of sour cream, and the remaining ingredients. Toss to coat.
- Taste and add additional mayonnaise, sour cream, and seasonings as needed.
- Serve warm.
Video
Notes
You can use all mayonnaise or all sour cream if that's your preference. Just adjust the amounts accordingly.
Chipotle chili powder is spicier than traditional chili powder and we like the kick it adds. It can be tricky to find, so feel free to sub in ground cayenne. Add the spices to taste - it's easy to add more to individual servings and leave it fairly mild for those that don't like spice.
Cotija cheese is a dry, crumbly cow's milk cheese that's fairly salty. If you can't find it, Parmesan or feta both will work well.
Nutrition
Calories: 171kcal | Carbohydrates: 14g | Protein: 3g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 27mg | Sodium: 179mg | Potassium: 215mg | Fiber: 1g | Sugar: 5g | Vitamin A: 710IU | Vitamin C: 5.4mg | Calcium: 37mg | Iron: 0.5mg