How To Make Mexican Street Corn Salad (Esquite)

mayonnaise

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt reduces calories while maintaining creaminess

cotija cheese

🥗Healthier: feta cheese

💰Cheaper: parmesan cheese

Feta provides similar saltiness and creaminess at a lower cost

Combine mayonnaise and sour cream in a bowl.

Add fresh squeezed lime juice to the mayonnaise and sour cream mixture and mix well.

Add chili powder, paprika, cumin, salt, and pepper to the dressing and mix until well combined.

Refrigerate the dressing until ready to use.

Melt unsalted butter in a skillet over medium to medium-high heat.

Add minced garlic to the melted butter and sauté for about 1 minute.

Add frozen fire roasted corn to the skillet and heat until hot, about 3-5 minutes, seasoning with salt and pepper.

Remove the skillet from heat and let the corn cool slightly.

In a large bowl, combine chopped green onions, red onions, jalapeño, and cilantro.

Add the cooled corn to the bowl and mix well with the vegetables.

Add the dressing to the salad just before serving and mix well.

Top with crumbled Mexican Cotija cheese or feta cheese before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens