Mexican Street Corn Salad (Esquites)

Name: Mexican Street Corn Salad (Esquites)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 4 cups frozen corn kernels; 0.25 cups mayonnaise; 0.25 cups Mexican crema or sour cream; 2 tbsp lime juice; 0.5 cups cotija cheese; 1 tsp chili powder; 0.25 tsp cayenne pepper; 2 tbsp fresh cilantro

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Maria Santos

Time

20 minutes

Servings

Calories

286

A delicious deconstructed version of elote, featuring corn kernels mixed with a creamy, spicy, and tangy dressing, served in cups.

286

cal

7.2g

protein

26.2g

carbs

18.9g

fat

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
frozen corn kernels	4 cups	110	4g	23g	2g
mayonnaise	0.25 cups	95	0g	0g	10g
Mexican crema or sour cream	0.25 cups	26	0g	1g	2g
lime juice	2 tbsp	2	0g	1g	0g
cotija cheese	0.5 cups	50	3g	1g	4g
chili powder	1 tsp	2	0g	0g	0g
cayenne pepper	0.25 tsp	0	0g	0g	0g
fresh cilantro	2 tbsp	0	0g	0g	0g

Ingredients (8)

Ingredient	Qty	Cal	P	C	F
frozen corn kernels	4 cups	110	4g	23g	2g
mayonnaise	0.25 cups	95	0g	0g	10g
Mexican crema or sour cream	0.25 cups	26	0g	1g	2g
lime juice	2 tbsp	2	0g	1g	0g
cotija cheese	0.5 cups	50	3g	1g	4g
chili powder	1 tsp	2	0g	0g	0g
cayenne pepper	0.25 tsp	0	0g	0g	0g
fresh cilantro	2 tbsp	0	0g	0g	0g

Directions

Step 1
Cook frozen corn kernels according to package directions. Drain well. For extra flavor, sauté in a dry skillet until slightly charred.
Step 2
In a large bowl, combine mayonnaise, Mexican crema, and lime juice. Stir until smooth.
Step 3
Add the cooked corn, crumbled cotija cheese, chili powder, cayenne pepper, and chopped cilantro to the bowl with the dressing.
Step 4
Stir all ingredients together until the corn is evenly coated.
Step 5
Taste and adjust seasoning if needed. Serve immediately in individual cups or bowls.

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