Mexican Street Corn Salad (Esquites)
A vibrant and creamy salad featuring sweet corn, avocado, and zesty lime, perfect for summer gatherings and meal prep.
Ingredients
Main Ingredients
- 6 cups corn kernels (frozen or fresh from cob) Fresh corn elevates the dish in summer.
- 1 small red bell pepper (petite diced) Adds sweetness and crunch.
- 2 small avocados (ripe but firm) Provides creaminess and healthy fats.
- 1/4 cup purple onion (finely diced) Adds a mild sharpness.
- 2 tbsps cilantro (finely chopped) Optional for those who may not enjoy its flavor.
- 1 small jalapeno (seeded and finely diced) Adjust quantity based on spice preference.
- 1 whole lime (quartered for garnishing) Enhances taste; lime juice balances flavors beautifully.
- 2 tbsps butter Used for sautéing corn.
- 3 tbsps mayo (or lite mayo) Consider using Greek yogurt for a healthier alternative.
- 1-2 whole limes (depending on size and taste) Zest and acidity are crucial.
- 1/4 cup Mexican cream (or sour cream) Greek yogurt is a great light substitute.
- 1/2 tsp paprika Adds depth of flavor.
- 3/4 tsp chili powder Enhances the spice level; feel free to adjust.
- 1 tsp black pepper For additional seasoning.
- 1/4 cup cotija cheese (finely grated) Adds a tangy, salty finish.
- 1 tbsp olive oil (lightly flavored) To sauté the corn.
- Salt (optional if needed) Enhances all flavors.
Instructions
Preparation
- In a 12-inch skillet, melt the butter over medium-high heat.
- Add the corn to the skillet and cook, stirring occasionally, until the kernels develop a golden-brown color and grill-like marks, about 5-7 minutes.
- Incorporate the diced red bell pepper into the skillet with the corn and cook for an additional 1-2 minutes until both the corn and peppers are tender.
- Remove the skillet from heat and transfer the corn mixture to a bowl to cool.
- Once cooled, add the purple onion, diced avocado, cilantro, chopped jalapeno, and juice from half a lime to the bowl with the corn and peppers.
Dressing Preparation
- In a separate bowl, mix the mayo, Mexican cream, paprika, chili powder, black pepper, and the juice of the remaining lime(s). Adjust spice levels to taste.
Serving
- Pour the dressing over the corn and vegetable mixture and toss gently to ensure everything is well coated.
- Transfer the salad to a serving dish and sprinkle more cotija cheese and fresh cilantro over the top. Garnish with lime wedges if desired.
Notes
To store leftovers, place in an airtight container and refrigerate for up to 3 days. For maximum flavor, try grilling the corn instead of sautéing it. Make this salad a day in advance, but add avocado and dressing just before serving to maintain freshness.