Mexican Street Corn Salad (Esquites Recipe)
Make Esquites from scratch! This Mexican Street Corn Salad is spicy, sweet & tangy! Perfect as a quick snack or a side dish for parties, bbqs, or weeknight dinners. Ready in under 30 minutes!
Ingredients
For the Corn
- 1 tbsp (15 g) unsalted butter
- 1/2 medium onion (white or red) (minced)
- 2 cloves garlic (minced)
- 2 cups (330 g) fresh corn kernels
- Epazote (optional)
- Salt and pepper
For Topping
- 1/2 cup (115 g) mayonnaise
- 1/2 cup (75 g) crumbled Cotija cheese (or Feta cheese)
- Freshly squeezed lime juice (to taste)
- Chile powder or hot sauce (optional, to taste)
- Cilantro (chopped, for topping)
Instructions
- Cook the corn. Add the butter in a skillet over medium heat. Once the butter has melted, add in the onions, garlic, and corn and saute until fragrant. Turn off the heat and transfer to a medium bowl. Add the corn and cook for about 5-6 minutes, then add in the water, epazote, and salt and boil for 15-20 minutes or until cooked.
- Make into a salad. Add the mayonnaise, cheese, lime juice, and cilantro. Top with chili powder or hot sauce, if desired. Serve!
Notes
Storing Instructions: store your Esquites without toppings in the refrigerator for up to 3 days. Reheat it in the microwave or in a skillet with 1/2 tablespoon of butter. Do not reheat Esquites topped with mayonnaise, hot sauce, cheese, or other toppings.
Nutrition
Calories: 339kcalCarbohydrates: 17gProtein: 6gFat: 29gSaturated Fat: 8gPolyunsaturated Fat: 13gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 36mgSodium: 404mgPotassium: 252mgFiber: 2gSugar: 6gVitamin A: 330IUVitamin C: 7mgCalcium: 103mgIron: 1mg
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