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blue plate with picnic sandwich and mexican corn salad
Print Recipe

Mexican Corn Salad

also known as Esquites
Prep Time10 minutes
Cook Time10 minutes
Course: Side Dish
Cuisine: Mexican
Keyword: corn, make-ahead, party food
Servings: 8 servings

Equipment

  • Standard Kitchen Kit

Ingredients

  • 6 ears fresh corn off the cob
  • 2 tbsp butter
  • 2 cloves garlic minced
  • 1/2 cup mayonnaise
  • 1/2 cup Mexican crema
  • 2 tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/2 tsp ground cumin
  • 1 cup crumbled Cotija cheese
  • 1/2 cup cilantro chopped
  • 2 medium limes wedged

Instructions

  • Melt butter in a large skillet over high heat. While doing so, cut your corn off the cob.
  • Add your garlic and stir for 15-30 seconds. Then add the corn to the skillet cooking for 10 minutes, stirring as infrequently as you can without letting it burn. (You are looking for the corn to be cooked with golden brown bits and if you stir too frequently you won’t get that nice charring.)
  • Mix the sour cream, Mexican crema, lime juice, chili powder, and ground cumin while the corn is cooking.
  • Transfer the corn to a large bowl and pour the dressing over the corn, then stir thoroughly to combine. The heat of the corn will melt the dressing allowing it to coat every kernel.
  • Top the corn salad with cotija (and chopped cilantro if using) and give it a final stir before serving warm or at room temperature with fresh lime wedges.