Corn salads are a staple of summer dining, offering fresh and vibrant flavors that are easy to prepare. This Mexican Street Corn Salad (Esquites) takes the beloved flavors of elote, a popular Mexican street fare, and transforms them into a convenient, crowd-pleasing dish perfect for gatherings or a satisfying lunch option.
- Cuisine: Mexican
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Total Time: 20 minutes
- Servings: 6
Why You’ll Love This Recipe
- Quick and simple to prepare with minimal cooking required.
- A great way to use fresh corn in a flavorful and refreshing dish.
- All the vibrant flavor of street corn without the mess of eating off the cob.
- Customizable with easy-to-find substitutes for specialty ingredients.
Ingredients
- 1/4 cup freshly squeezed lime juice: Provides bright acidity; substitute with lemon juice if necessary.
- 2 tablespoons real mayonnaise: Adds creaminess to the dressing; Greek yogurt can be a tangy substitute.
- 1 teaspoon ground cumin: Imparts warm, earthy flavor; can use coriander if out of cumin.
- 1 teaspoon smoked paprika: Supplies a smoky kick; substitute with regular paprika and a hint of chili powder.
- 1/2 teaspoon kosher salt: Enhances overall flavor; adjust to taste using table salt.
- 1/4 teaspoon freshly ground black pepper: Balances the dressing with spice and aroma.
- 3 cups sweet corn kernels (cut off the cobs): The star ingredient; frozen corn can be used in a pinch.
- 1 tablespoon olive oil: Used for sautéing the corn to add richness and flavor.
- 1 cup parmesan cheese (finely grated): Adds savory depth; aged cheddar can substitute.
- 1 cup freshly chopped cilantro: Brings a fresh, herbaceous note; parsley suits those who prefer a milder herb.
- 1/2 cup red bell pepper (chopped): Adds sweetness and color.
- 1/2 cup green onions (thinly sliced): Imparts mild onion flavor and vibrant green color.
- 1/4 cup red onion (chopped): Contributes sharpness and crunch.
- 1 jalapeño pepper (seeded and chopped): Offers gentle heat; adjust to taste with serrano peppers or omit for less spice.
- 1/2 teaspoon garlic powder: Provides subtle garlic flavor without the intensity of raw garlic.
- 1/2 cup Cojita cheese (crumbled): The finishing touch; feta can be used if Cojita is unavailable.
How to Make It
Step 1: Prepare the Dressing
In a small bowl, blend the lime juice, mayonnaise, cumin, smoked paprika, kosher salt, and black pepper. Whisk thoroughly until the mayonnaise is mostly dissolved, resulting in a smooth dressing. This can be made in advance and stored chilled.
Step 2: Char the Corn
Heat the olive oil in a large skillet over high heat. Once shimmering, add the corn kernels. Stir occasionally and let them char slightly, about 3-5 minutes. This step enhances the natural sweetness and introduces a subtle smokiness.
Step 3: Combine Ingredients
Switch off the heat and fold in the parmesan, cilantro, bell pepper, green onions, red onion, jalapeño, and garlic powder. Mix until well combined, ensuring each ingredient is evenly distributed for a consistent flavor in every bite.
Step 4: Dress and Serve
Add the prepared dressing to the corn mixture, tossing gently to coat the ingredients evenly. Finish by sprinkling with crumbled Cojita cheese. This salad can be served either at room temperature or chilled according to your preference.
Recipe FAQs
Can I use frozen corn instead of fresh?
Yes, frozen corn is a convenient option and will still deliver great flavor. Allow it to thaw and pat dry before sautéing to ensure proper charring.
What can I use instead of Cojita cheese?
If Cojita cheese is unavailable, feta makes an excellent substitute due to its similar crumbly texture and tangy taste.
How can I reduce the spice level?
To make the salad milder, you can omit the jalapeño or substitute it with a small amount of finely chopped bell pepper for a sweet touch.
