Creamy Mexican Street Corn Esquites
A creamy and zesty Mexican-style corn salad that captures the vibrant flavors of street corn, perfect for summer gatherings.
- Prep Time: 10 minutes
- Cook Time: 7 minutes
- Total Time: 17 minutes
- Yield: 4-6 servings 1x
- Category: Side Dish
- Method: Boiling
- Cuisine: Mexican
- Diet: Vegetarian
Ingredients
Scale
- 4 ears of corn, husked
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup cotija cheese, crumbled
- 1 tablespoon chili powder
- 1 tablespoon lime juice
- Salt to taste
- Fresh cilantro, chopped (for garnish)
Instructions
- Bring a pot of water to a boil and carefully add your husked corn. Boil until tender, about 5-7 minutes. Once done, cool the corn before cutting the kernels off the cob.
- In a mixing bowl, combine that luscious mayonnaise, rich sour cream, crumbled cotija cheese, chili powder, lime juice, and a sprinkle of salt. Stir until everything is perfectly blended.
- Gently fold in the cooled corn kernels into your creamy mixture, ensuring each kernel is coated in the fabulous sauce.
- Spoon your esquites into cups and top with extra cotija cheese, cilantro, and more chili powder if desired.
Notes
For the best sweetness and flavor, always use fresh corn. Adjust the chili powder according to your taste. This dish can be made ahead of time; just add the garnish before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 1g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 10mg