If you’ve ever had Mexican corn on the cob, then you know how simple it easy to turn a standard ear of corn into an amazing, flavorful treat that will have your taste buds screaming with joy. It’s basically an ear of grilled corn on the cob, slathered in a spicy mixture of mayonnaise or crema, salt, a hint of lime, and chili powder, and then sprinkled with cotija cheese. It is AMAZING.
In today’s recipe, I’ve taken all those wonderful flavors of the Mexican corn on the cob and transformed it into a tasty, easy-to-eat salad instead. My Mexican Street Corn Salad is not only a breeze to make, it’s spicy, smoky, tangy, and incredibly delicious.
WHAT IS MEXICAN STREET CORN SALAD
Mexican Corn Salad, also known as Esquites, is traditionally made with corn that is sauteed in butter with onions, salt, and chopped chiles, and then topped with varying combinations of fresh toppings like mayo, salt, chili powder, hot sauce, and lime juice. This popular side dish recipe is a staple in Mexican culture. You’ll find it often being sold at food carts, in little cups, and it’s a great way to take advantage of seasonal supplies of corn.
I absolutely adore Mexican food, I feel like I eat it almost every day – which is fine by me! Many of the main components of Mexican recipes are now zero Points, so it’s easy to come up with lots of delicious new recipes that are low in calories. Since corn is now one of those zero Points foods, my Mexican Street Corn salad is an ideal low Point side dish!
You can use fresh corn, right of the cob when making this dish, though I find it easier to just use frozen or canned corn. But please don’t skip the step to saute the corn first! That’s what really helps bring out the sweetness and flavor.
Traditionally, this is meant to be a spicy dish, but I kept my version a little less heated because my kids were going to be eating it. But if I’m making this for just myself or my husband, I’ll double the jalapeno, sprinkle in some cayenne, and drizzle with a little hot sauce.
WHAT IS COTIJA CHEESE
This recipe calls for cotija cheese, which is a hard, cow’s milk Mexican cheese that is grainy in texture and has a salty flavor similar to feta. If you can’t find cotija cheese at your local grocery store, you can use finely textured feta cheese instead.
Give this recipe a try folks! It’s such a great alternative to basic salads and a great way to spice up your next BBQ. Hope you enjoy it!
DO YOU LOVE MEXICAN RECIPES TOO? IF SO, TRY THESE:
Spinach and Mushroom Quesadilla
Baked Taquitos Recipe
Crock Pot Chicken Verde Tacos
Mexican Street Corn Salad Recipe
Ingredients
- 1 14 oz bag of frozen corn
- ½ tbsp butter
- 2 tbsp reduced fat mayonnaise
- 1 oz cotija cheese
- ¼ of a jalapeno - (seeded and finely diced)
- ¼ cup cilantro - (finely chopped)
- 1 clove garlic - (minced)
- ¼ tsp smoked paprika
- ¼ tsp chili powder
- Juice of 1 lime
- Salt and pepper to taste
Instructions
- Melt butter in a medium sized skillet over medium heat. Add in the corn, and cook for about 10 minutes, stirring occasionally. Remove from heat and set aside.
- In a large bowl, whisk together the mayo, cotija cheese, jalapeno, chili powder, smoked paprika, lime juice, and garlic. Stir in the corn and cilantro, and mix until evenly incorporated. Add salt and pepper, taste, and adjust as needed.
- Cover and refrigerate until chilled.
- Just before serving, garnish with a sprinkle of smoked paprika.
Notes
- The entire recipe makes 6 servings
- The serving size is about ½ cup
5 Comments
I love this recipe, also could eat the whole dish to myself. Easy & full of flavour
Loved it! Thank you for the recipe! I could eat the entire thing all by myself!
This was SOOOOO good! Tastes like it came straight from a restaurant. I used Primal Kitchen Chipotle Lime Mayo and also added a little Cumin. I calculated 3 points for 4 servings using those ingredients and wish I could eat all 4 servings at once!
It was okay. Too much lime juice in my opinion.
Made this for a family get together and it was the hit! Everyone asked for the recipe and I passed your site along.