Julian’s Glorious Mexican Street Corn Salad Secret
This recipe is for Mexican street corn salad, also known as esquites. It’s a creamy, cheesy corn salad packed with lime and chili flavors.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stir-fry
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/4 cup crumbled cotija cheese
- 2 tablespoons chopped fresh cilantro
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- If using fresh corn, grill or boil until tender, then cut kernels off the cob. If using frozen corn, thaw and drain.
- In a large bowl, combine the corn kernels, mayonnaise, cotija cheese, cilantro, lime juice, chili powder, and garlic powder.
- Stir everything together until the corn is well coated.
- Season with salt and pepper to your liking.
- Serve immediately or chill for later.
Notes
- Cotija cheese can be substituted with feta cheese if unavailable.
- Adjust chili powder to your preferred spice level.
- For a spicier kick, add a pinch of cayenne pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Find it online: https://magazinemeal.com/mexican-street-corn-salad-recipe/