Mexican Street Corn Salad (Esquites)
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
Servings: 8
Calories: 165 kcal
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.
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When pan is very hot (but not smoking), add frozen corn kernels in even layer. (You may need to do this in two batches.)
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Heat corn until char develops on outside, around 10 minutes. (Note: Do not over stir as it will prevent charring.)
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Transfer corn to large mixing bowl to cool.
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When cool, add jalapeno, onion, cilantro, garlic powder, chili powder, paprika and cumin. Gently mix together. Season with salt and pepper to taste.
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Add Cotija cheese and mix. Stir in Mexican crema and lime juice. Add additional salt and pepper, if needed.
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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.