Name: Mexican Street Corn Salad (Esquites)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cups frozen corn kernels; 1 large jalapeño (finely diced); ½ small red onion (finely diced); 3 Tbsp. fresh cilantro (chopped); ½ tsp. garlic powder; ½ tsp. chipotle chili powder; ½ tsp. smoked paprika; ½ tsp. cumin; 1 cup crumbled Cotija cheese; ½ cup Mexican crema; Juice of 1 large lime; Salt (to taste); Pepper (to taste)

Get all of the mouthwatering flavor of Mexican street corn – known as elote in Spanish – in an easy-to-eat salad. This exquisite esquites recipe is practically effortless, using frozen corn kernels and requiring no grilling. You still get that smoky, sweet and spicy flavor and fun without any of the mess. It makes for a zesty side or an exceptional dip scooped up (greedily!) with tortilla chips. There won’t be a kernel left!

Mexican Street Corn Salad in White Bowl with Limes | Vitacost.com/blog

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Mexican Street Corn Salad (Esquites)

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 8

Calories 165 kcal

Author Toni Williams

Ingredients

4 cups frozen corn kernels
1 large jalapeño finely diced
½ small red onion finely diced
3 Tbsp. fresh cilantro chopped
½ tsp. garlic powder
½ tsp. chipotle chili powder
½ tsp. smoked paprika
½ tsp. cumin
1 cup crumbled Cotija cheese
½ cup Mexican crema
Juice of 1 large lime
Salt to taste
Pepper to taste

NOTE: Parmesan cheese can be used in place of Cotija cheese. Equal parts mayo and sour cream (or Greek yogurt) can be subbed for Mexican crema.

Instructions

Heat large cast iron skillet over medium-high heat.
When pan is very hot (but not smoking), add frozen corn kernels in even layer. (You may need to do this in two batches.)
Heat corn until char develops on outside, around 10 minutes. (Note: Do not over stir as it will prevent charring.)
Transfer corn to large mixing bowl to cool.
When cool, add jalapeno, onion, cilantro, garlic powder, chili powder, paprika and cumin. Gently mix together. Season with salt and pepper to taste.
Add Cotija cheese and mix. Stir in Mexican crema and lime juice. Add additional salt and pepper, if needed.
Serve immediately or cover and chill until ready to serve.

Recipe Notes

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Nutrition Facts

Mexican Street Corn Salad (Esquites)

Amount Per Serving

Calories 165 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g15%

Cholesterol 25mg8%

Sodium 283mg12%

Potassium 320mg9%

Carbohydrates 23g8%

Fiber 3g12%

Sugar 2g2%

Protein 6g12%

Vitamin A 789IU16%

Vitamin C 10mg12%

Calcium 130mg13%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.