This Mexican Street Corn Salad, also known as Esquites, is spicy, tangy, and incredibly delicious. Packed with fresh flavors and cotija cheese! This is the perfect side dish!
Goes great with this slow cooker version of the Mexican classic, Tacos Al Pastor. Made with pork shoulder simmered in a tangy mixture of beer, pineapple, chipotles, garlic, and spices.
3 1/2 cups corn kernels (16 ounces frozen or from about 5 fresh cobs)
2tablespoons olive oil or unsalted butter
1 bunch fresh cilantro minced, a few leaves left for garnish.
1 small yellow onion, diced
1 medium jalapeño, finely chopped (optional)
2/3 cupcotija cheese, crumbled
Dressing ingredients:
3tablespoons sour cream
3tablespoonsmayonnaise
1teaspoon paprika
1/2tablespoon chili powder
2 garlic cloves, minced
2tablespoons fresh lime juice
sriracha (optional)
salt and pepper to taste
lime wedges for garnish
Instructions
Heat olive oil or butter in a saute pan on medium-high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to a large bowl and set aside.Add jalapeno, cilantro, and onion to the large bowl with corn and mix well.In a small bowl, add all dressing ingredients and mix well until smooth.Add dressing to a large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.Add remaining cheese and some cilantro.Serve or cover and store in the fridge for up to 4 days.
