Embrace the vibrant flavors of Mexican street food with this refreshing and zesty salad. Inspired by traditional Esquites, this dish combines the sweetness of charred corn with creamy, tangy, and spicy notes, offering a delightful twist on the classic flavors of elotes, or Mexican grilled corn. Perfect as a side or a stand-alone delight, this salad brings the essence of a bustling Mexican market straight to your table.
In a large skillet over medium-high heat, melt the unsalted butter and add the corn kernels. Sauté for about 7-10 minutes, stirring occasionally, until the kernels are nicely charred and caramelized, releasing a sweet aroma.
In a large bowl, combine the charred corn kernels with crumbled cotija cheese, mayonnaise, fresh lime juice, chopped cilantro, chili powder, salt, and black pepper. Mix until all the ingredients are thoroughly combined, creating a salad that is both creamy and spicy.
Taste and adjust seasoning as needed, adding more lime juice for tang, chili powder for extra heat, or salt to enhance the flavors.
Allow the salad to rest for 5 minutes to let the flavors meld beautifully. Serve at room temperature, letting the freshness and vibrancy of the ingredients speak for themselves.
Notes
For a smoky twist, char your corn on the grill before cutting off the kernels. For a spicier kick, consider adding diced jalapeños or a pinch of cayenne pepper. Substitute Greek yogurt for mayonnaise for a lighter version.