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Mexican Street Corn Salad (Esquites)
This Mexican Street Corn Salad recipe is quick, simple, and epically delicious! Mexican street corn salad brings big, bold, exciting flavors to the table. Great for parties, potlucks, and lunch.
👥 8 Servings⏱️ Prep & Cook: 20 min⏳ Prep: 15 min🔥 Cook: 5 min👤 Amy Dong📖 chewoutloud
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- skillet
📝 Preparation Steps
1
Combine
2
In a small bowl, combine all dressing ingredients. Use hand whisk to incorporate well; try to get mayo mostly dissolved. Set aside (dressing can be made ahead of time and chilled until ready to use)
3
Char Corn
4
In a large skillet, heat olive oil over high heat. Once hot, add corn kernels and cook ⏱️ 3-5 minutes, stirring only occasionally. Once some of the kernels are nicely charred, turn off the heat.
olive oil1 tablespoon
5
Add in parmesan, cilantro, bell pepper, green onions, red onion, jalapeño, and garlic powder, stirring well to combine.
6
Toss and Serve
7
Toss with dressing and sprinkle with crumbled cojita (or feta) cheese. Serve at room temp or chilled.
Nutrition Facts
calories
95 kcal
fat Content
2 g
serving Size
1 g
fiber Content
2 g
sugar Content
4 g
sodium Content
274 mg
protein Content
2 g
carbohydrate Content
11 g
saturated Fat Content
0.4 g
unsaturated Fat Content
2 g
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