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2 glasses of esquites, Mexican street corn salad, garnished with lime wedges and cilantro, next to two forks, fresh cilantro, and a halved lime.

Esquites: Mexican Street Corn Salad

Franziska
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Cook Time 25 minutes
Chilling time 30 minutes
Total Time 55 minutes
Servings 4

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.

Notes

If you prefer mild food, you can omit the chili pepper.