Mexican Corn Salad (Gluten Free, Vegan Option)
Recipe Information
Mexican Corn Salad
Cultural Context
Mexican Corn Salad, or Esquites, has its roots in street food culture, where corn is often enjoyed on-the-go. Traditionally, vendors serve it in cups, topped with creamy sauces and spices. This dish celebrates the sweet, fresh flavors of corn, especially during summer harvests. Today, it has gained popularity beyond Mexico, appearing at barbecues and potlucks worldwide, often customized with various toppings.
cotija cheese
🥗Healthier: feta cheese
💰Cheaper: parmesan cheese
Feta provides a similar tangy flavor with fewer calories.
mayonnaise
🥗Healthier: Greek yogurt
💰Cheaper: sour cream
Greek yogurt adds creaminess with lower fat.
jalapeño
🥗Healthier: bell pepper
💰Cheaper: banana pepper
Bell pepper offers crunch without heat.
chili powder
🥗Healthier: paprika
💰Cheaper: cayenne pepper
Paprika gives color and flavor without heat.
Chop the red onion finely.
Cut cherry tomatoes into quarters.
Roughly chop the drained jalapenos, keeping them small but chunky if preferred.
Add a big handful of fresh coriander, or substitute with parsley if desired.
Drain a large tin of sweetcorn and add it to a mixing bowl.
Add the chopped vegetables to the bowl with the corn.
Crumble in feta cheese (or vegan feta for a vegan option).
Mix all the ingredients together well.
In a separate bowl, prepare the dressing with melted butter (or vegan butter), lemon juice, paprika, and mayonnaise (or vegan mayo).
Pour the dressing over the salad mixture and stir everything together.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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