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Awesome Mexican street corn salad, 1 divine recipe

Mexican street corn salad
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Enjoy this off-the-cob Mexican street corn salad, also known as esquites. It’s a creamy, cheesy corn salad bursting with lime and chili flavors.

Ingredients

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  • 4 cups corn kernels (fresh or frozen)
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice
  • 1-2 serrano peppers, finely minced (seeds removed for less heat)
  • 1/2 teaspoon chili powder, plus more for garnish
  • Salt to taste

Instructions

  1. If using fresh corn, cut the kernels off the cobs. If using frozen corn, thaw it.
  2. In a large bowl, combine the corn kernels, mayonnaise, sour cream, 1/4 cup cotija cheese, cilantro, lime juice, minced serrano peppers, and 1/2 teaspoon chili powder.
  3. Stir everything together until the corn is well coated and the ingredients are evenly distributed.
  4. Taste and season with salt as needed. If you want more heat, add a pinch more chili powder or a bit more minced serrano pepper.
  5. Garnish with additional crumbled cotija cheese, a sprinkle of chili powder, and a squeeze of fresh lime juice before serving.

Notes

  • Cotija cheese is a salty, crumbly Mexican cheese that works wonderfully here. If you can’t find it, feta cheese is a good substitute.
  • Adjust the amount of serrano peppers to your preference for spice.
  • This salad is delicious served warm or cold.

Nutrition

Find it online: https://tastytribune.com/mexican-street-corn-salad-recipe/