It’s no secret that South of Border is some of the best eating that you’ll find on the American continent. Of the cornucopia of goodies that bound, you have got try esquites or Mexican street corn salad. It’s exquistiely This street food dish, usually sold in cups and served sprinkled with freshly chopped cilantro, is also a great side for barbecues. And you don’t even have to travel far to enjoy it: we’ll show you how to make this corn salad at home.
Esquites: Spicy Mexican Street Corn Salad
What makes Mexican street corn salad so delicious? For one, there’s the creamy dressing made from mayonnaise and sour cream, spiced up with a medley of seasonings and a splash of lime juice. Then there’s the jalapeño, which provides an extra fiery kick. But don’t worry, this dish is as spicy as you like! As little and as much as you want!
Part of what makes esquites so good is their perfect balance of heat and cream. And what would the dish then be without a bit of cheese? Esquites are traditionally topped with cotija, a mature Mexican cheese. Queso fresco will also work if on hand and if your preferred style!
We use canned yellow corn kernels for this Mexican street corn salad. If you like, you can also use corn on the cob. Roast them on the grill or in the oven, for example. Afterwards, cut off the kernels with a sharp knife.
As is often the case with traditional dishes, there are regional variations in the preparation of esquites. Sometimes the corn is cooked in chicken broth, sometimes it’s served with cream cheese instead of cotija. In the spirit of the dish, adjuts and adapt it to you taste. We are sure you will be thrilled with the results.
Looking for a perfect partner for your esquites? Trust that our watermelon spritz and green margarita will pair perfectly.
Summer is all about ventures in cooking and we have quite a few recipes to keep your outdoor eating good. Our grilled pierogi skewers could be your next culinary trip!
Esquites: Mexican Street Corn Salad
Ingredients
- 1 can (14 oz) corn canned
- 1 red onion
- 2 garlic cloves
- 1 small jalapeño
- ½ bunch cilantro
- 1 block feta cheese or Parmesan
- 2 tbsp olive oil
- ⅓ cup mayonnaise
- ¼ cup sour cream
- 1 tsp chili powder
- ½ tsp cumin
- ½ tsp smoked paprika
- 1 squeeze lime juice
- salt & pepper
Instructions
- Drain the corn. Peel and finely chop the onion and garlic. Also chop the jalapeño and cilantro. Crumble the feta cheese.
- Heat the oil in a pan and sauté the corn.
- Add the onion, garlic, and jalapeño and sauté briefly. Then let everything cool down.
- Meanwhile, mix the mayonnaise with the sour cream and season the salad dressing with the spices, a squeeze of lime juice, salt, and pepper.
- Mix the contents of the pan with the salad dressing and cilantro. Let the salad chill in the refrigerator for at least 30 minutes.
- Finally, season again to taste. Srinkle with the feta cheese and some more chopped cilantro, if desired, and serve.