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  • Writer's pictureDairy Keen

Mexican Street Corn Salad (Esquites)

Corn Season is here! We serve a lot of corn on the cob this time of year. I always boil a few extra ears, then cut off the cob and put into the freezer for the winter. I was also looking for something different to make with corn when I found this fun salad. I love Mexican Street Corn, but it is very messy to make and eat. This fun salad has the taste with not so much mess.

Mexican Street Corn Salad (Esquites)

2 Tablespoon Butter or Olive Oil

4 cups of corn kernels cut from cob or frozen

3 Tablespoons Fresh Lime Juice

1 teaspoon Lime Zest

¼ Cup Sour Cream or Mexican Crema

3 Tablespoons Mayonnaise

½ teaspoon Cumin

¼ teaspoon Smoked Paprika

½ teaspoon Chili Powder

½ teaspoon Salt

¼ teaspoon Pepper

¼ Cup red onion finely chopped

1 small jalapeno seeds removed, then finely chopped

½ Cup fresh Cilantro Leaves chopped, plus more if desired

½ Cup Cotija Cheese Finely grated

Place a large sauté pan over Medium heat, melt the butter. Add the prepared corn and cook for 3-5 minutes or until lightly charred. Set aside to cool.

In a small bowl whisk together the lime juice, lime zest, sour cream, mayonnaise, cumin, paprika, chili powder, salt, and pepper.

Pour the dressing over the corn, add the onion, jalapeno, cilantro, and cheese. Toss to combine.

Cover and place into the refrigerator until ready to serve. When serving toss again and add more cheese to the top.

*To cut the corn off the cob, put the ear of shucked corn into the hole of a Bundt pan. As you cut down the corn then the kernels will fall into the pan and the ear of corn stays steadier in the “hole”.


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