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8) Cilantro-Lime Mexican Street Corn Salad (Esquites)

Print Recipe
Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 6 cups corn kernels fresh or frozen, equals about 6 ears
  • 2 tbsp vegetable oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/2 cup crumbled cotija or feta
  • 1/3 cup chopped cilantro
  • 2 tbsp lime juice about 1 lime
  • 1 tsp chili powder
  • 1/2 tsp ground cumin
  • 1/2 tsp salt more to taste
  • 1/4 tsp black pepper

Method
 

  1. Put some oil in a big skillet and heat it on medium-high. Add corn and stir it a few times so it cooks evenly and gets charred, around 6–8 minutes.
  2. Put the corn in a bowl and let it cool for 5 minutes.
  3. Mix mayo, sour cream, lime juice, cotija, cilantro, chili powder, cumin, and salt and pepper to taste.
  4. For better flavor, allow chilling for at least 30 minutes. Before serving, taste, and adjust lime juice or salt.