Ingredients
Scale
- 4 cups Corn (fresh, frozen, or grilled and charred; use fresh for best flavor)
- 1 cup Queso fresco (crumbled; feta can be an alternative)
- 1/2 cup Mayonnaise (best for creaminess)
- 1/4 cup Sour cream (plain yogurt is an alternative)
- 1 Lime (juiced; freshly squeezed for vibrant flavor)
- 1 teaspoon Chili powder (adjust based on heat preference)
- 1/4 cup Cilantro (chopped; can substitute with green onions)
- Salt and pepper (to taste; enhance overall flavor)
Instructions
- Combine the corn, queso fresco, mayonnaise, sour cream, lime juice, and chili powder in a large bowl.
- Mix well to ensure all ingredients are combined thoroughly.
- Season the mixture with salt and pepper to taste, adjusting according to your preference.
- Fold in the chopped cilantro gently to incorporate it without breaking down the other ingredients.
- Serve the salad chilled or at room temperature, ideally as a colorful side for tacos or a barbecue feast.
Notes
For maximum flavor, use fresh corn when in season, or grill frozen corn to mimic smokiness. Let the salad rest for at least 30 minutes in the refrigerator before serving to allow flavors to meld.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Method: No cooking required
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 500mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 15mg
Keywords: Mexican Street Corn Salad, Esquites, Corn Salad, Summer Salad, Side Dish, Easy Recipes