Mexican Street Corn Salad Recipe
Mexican Street Corn Salad with charred corn, Cotija cheese, and lime. Esquites off the cob, ready in 20 minutes!
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Servings: 12
Ingredients
- 2 tablespoons butter unsalted
- 5 cups corn kernels I use the frozen white shoepeg variety
- ½ medium red onion chopped fine
- 2 limes zested, juiced, juice reserved separately
- ½ large red bell pepper seeded, diced
- ½ cup cilantro chopped
- 1 jalapeño ribbed, seeded, and diced fine
- 3 tablespoons sour cream
- ¾ cup Cojita cheese
Instructions
- In a large skillet over medium-high heat, add the butter and the frozen corn.
- Cook for 8-10 minutes stirring often until the corn is cooked through and has a charred look to it.
- Remove from skillet and place in a large bowl.
- Add the red onion, lime juice, lime zest, bell pepper, cilantro, and jalapeño.
- Stir to combine.
- Add the sour cream and the Cojita cheese
- Stir to complete. Garnish with more cilantro or sliced green onion and a little lime zest.
- Enjoy with friends and a margarita!
Notes
- Rinse canned corn fully before using if that's what you have.
- Let corn sit in the hot skillet without stirring too often so it chars properly.
- Use fresh lime juice and zest for best bright citrus flavor.
- Switch up cheese - Mexican blend, queso fresco, or feta all work!
- Add black beans, cherry tomatoes, or avocado for more veggies.
- Spice it up with hot sauce, chili powder, cumin, or Tajín.
- Mix with coleslaw or cooked pasta for new salad twist.
- Let sit in fridge for an hour before serving so flavors combine.
- Serve with lime wedges for those who want extra.
- Leave out Cotija cheese if storing - add right before serving for best texture.
Nutrition
Serving: 1 | Calories: 101kcal | Carbohydrates: 12g | Protein: 3g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 15mg | Sodium: 264mg | Potassium: 139mg | Fiber: 2g | Sugar: 4g | Vitamin A: 425IU | Vitamin C: 15mg | Calcium: 58mg | Iron: 0.4mg
