Mexican Corn Salad

4.7 Stars (6 Reviews)

Yield: 10 servings

prep time: 25

cook time: 5

total time: 30

This Mexican Corn Salad, also known as esquites, is an easy recipe with BIG flavor. It features fresh sweet corn folded into a creamy, lime-spiked sauce that's flavored with simple spices. Crumbly, salty Cotija cheese finishes off the bowl - absolutely irresistible!

Ingredients

8 large ears sweet corn, husked
1 medium red bell pepper, diced
½ small red onion, diced
2 tablespoons minced jalapeno
½ cup chopped cilantro leaves
¾ cup crumbled cotija cheese
¼ cup full-fat sour cream
¼ cup mayonnaise
¼ cup fresh squeezed lime juice
1½ teaspoons ground cumin
1¼ teaspoons smoked paprika
¾ teaspoon medium chili powder
½ teaspoon Morton kosher salt
½ teaspoon black pepper
2 chopped green onions, optional garnish

Instructions

Heat grill to high heat. Add 4 ears of corn, turning occasionally, until charred. Remove corn from heat and allow to cool for 5 to 10 minutes.
Cut kernels from all 8 ears of corn and add kernels to a large bowl.
Add red pepper, onion, jalapeno, cilantro, and cheese to the bowl with corn. Fold to combine.
In a small bowl, stir together sour cream, mayo, lime juice, cumin, paprika, chili powder, salt & pepper. Pour over corn mixture and fold to incorporate. Garnish with green onion.
Serve still-warm, at room temperature, or chilled.

Nutrition Information:

Serving: 1 Calories: 180kcal Carbohydrates: 23g Protein: 6g Fat: 9g Saturated Fat: 3g Polyunsaturated Fat: 6g Cholesterol: 14mg Sodium: 287mg Fiber: 3g Sugar: 5g

Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.

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