Description
This Mexican Corn Salad is a flavorful and creamy side dish inspired by the popular Mexican street food Esquites. Featuring golden-browned corn kernels sautéed with garlic and butter, then tossed in a tangy, creamy dressing of mayonnaise, sour cream, lime juice, and parmesan cheese. Fresh herbs, onions, and optional jalapenos add brightness and spice, while crumbled Cotija or Feta provides a salty finish. Perfect served warm or at room temperature, this salad pairs beautifully with Mexican or Southwestern dishes.
Ingredients
Scale
Corn and Sauté
- 5 cups corn cut from the cob (~4 large ears) or frozen corn, not thawed
- 2 tbsp / 30g butter
- 2 garlic cloves, minced
- 1/2 tsp salt
- 1/2 tsp pepper
Dressing and Toppings
- 1/4 cup mayonnaise (can reduce to 2 tbsp if preferred)
- 1/4 cup sour cream or yoghurt
- 2 – 3 tbsp lime juice, fresh (plus more to taste)
- 1/2 cup parmesan cheese, finely grated
- 1 tbsp jalapeno, deseeded and finely chopped (optional)
- 1 cup coriander / cilantro leaves, roughly chopped
- 1 cup green onion, finely sliced (~2 stems)
- 1/2 red onion, finely chopped
- 60g / 2 oz Cotija or Feta cheese, crumbled (optional)
Garnishes (Optional)
- Jalapeno slices
- Coriander/cilantro leaves
- Lime wedges
Instructions
- Cut off kernels: Carefully cut the corn kernels off the cob. If using fresh corn, slice the kernels away using a sharp knife. For frozen corn, use it straight from frozen without thawing.
- Brown corn: In a large skillet, melt the butter over high heat. Add the minced garlic and stir for about 10 seconds until fragrant. Then add the corn kernels. Cook for about 5 minutes, stirring occasionally but not constantly, allowing the corn to develop golden brown bits and caramelize, which enhances its sweetness.
- Season corn: Halfway through cooking the corn, sprinkle salt and pepper over the kernels to season them evenly and enhance their flavor.
- Toss with dressing: Transfer the cooked corn into a large mixing bowl. Add the mayonnaise, sour cream (or yoghurt), fresh lime juice, and finely grated parmesan cheese. Toss well to combine; the heat from the corn will gently melt the dressing, making it wonderfully creamy. Next, add the roughly chopped coriander/cilantro, finely sliced green onions, finely chopped red onions, and finely chopped jalapenos if using. Toss everything together again to incorporate all the flavors.
- Serve: Transfer the salad to a serving bowl. Crumble Cotija or Feta cheese on top if desired, and garnish with jalapeno slices, coriander leaves, or lime wedges according to your preference. Serve warm or at room temperature for the best flavor experience.
Notes
- This recipe is inspired by the Mexican street food Esquites, which is usually served in small cups for easy snacking.
- Fresh corn is preferred for the best taste, but frozen corn works well in a pinch.
- You can reduce mayonnaise quantity if looking for a lighter salad.
- The salad can be served as a side dish, especially complementing Mexican or Southwestern meals.
- Optional ingredients like jalapeno and Cotija cheese provide extra spice and texture but can be omitted for milder taste.
- For a dairy-free version, substitute sour cream and parmesan with suitable vegan alternatives.
Nutrition
- Serving Size: 120 g
- Calories: 215 kcal
- Sugar: 6 g
- Sodium: 327 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 19 mg
