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Amazing off-cob Mexican Street Corn Salad 4 ways

Mexican street corn salad
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This recipe offers a delicious off-the-cob version of Mexican street corn salad, also known as esquites. It’s a creamy, cheesy corn salad bursting with vibrant lime and chili flavors, perfect as a side dish or appetizer.

Ingredients

Scale
  • 4 cups corn kernels (fresh, frozen, or canned, drained)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese (or feta as a substitute)
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder (ancho or regular)
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon garlic powder
  • Salt to taste
  • Optional garnishes: chopped jalapeño, extra cotija cheese, lime wedges

Instructions

  1. If using fresh corn, grill or roast the cobs until lightly charred, then cut the kernels off. If using frozen or canned, ensure they are drained.
  2. In a large bowl, combine the corn kernels, mayonnaise, sour cream, cotija cheese, chopped cilantro, lime juice, chili powder, smoked paprika, and garlic powder.
  3. Stir everything together until the corn is evenly coated and well combined.
  4. Season with salt to your preference.
  5. Taste and adjust seasonings as needed, adding more lime juice, chili powder, or salt if desired.
  6. Serve the Mexican street corn salad warm or at room temperature.
  7. Garnish with optional toppings like chopped jalapeño, extra cotija cheese, or lime wedges before serving.

Notes

  • For a spicier salad, add a pinch of cayenne pepper or finely diced jalapeño to the mixture.
  • If cotija cheese is unavailable, feta cheese can be used as a substitute, though it will have a slightly different flavor profile.
  • This salad can be made ahead of time and stored in the refrigerator for up to 2 days. The flavors will meld beautifully.

Nutrition

Find it online: https://whiskdaily.com/mexican-street-corn-salad-recipe-2/