Mexican Corn Salad with Michael's Home Cooking
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.
Microwave your corn in husk for 2 minutes per ear of corn.
Allow to cool while you chop your ingredients.
Husk your corn and cut off kernels.
Cook your corn kernels in a non-stick pan with oil for about 4 minutes until some of the corn browns somewhat.
Put your corn into a mixing bowl and add the rest of the ingredients.
Mix it up and you are ready to serve.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Dietary
Allergens
Also Known As
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