Esquites (Mexican Corn Salad)
This flavorful Mexican Street Corn is always a crowd pleaser!
Servings: 8 servings
Ingredients
- 2 tablespoons canola oil
- 4 cups canned sweet corn
- 1 clove garlic, minced (about 1 teaspoon)
- 1/4 cup cilantro, coarsely chopped
- 1 jalapeño pepper, seeded and finely chopped
- 3 tablespoons crumbled Cotija cheese, plus more for garnish
- 2 tablespoons Mexican crema
- 1 tablespoon freshly squeezed lime juice
- 1 1/2 teaspoons chili powder
Instructions
- Heat the oil in a large cast-iron skillet over medium-high heat until shimmering. Add the corn and cook, stirring occasionally, until toasted and golden brown, about 15 minutes. Add the garlic and cook for 1 minute more. Remove the skillet from the heat and allow the corn to cool for a few minutes.
- Add the cilantro, jalapeño, Cotija, Mexican crema, lime juice, and chili powder and stir to combine. Top with additional Cotija and serve warm or at room temperature.
Notes
Make Ahead: This dish can be cooked up to a day in advance and stored in an airtight container in the refrigerator.