Description
A budget-friendly, quick, and flavorful Mexican street corn salad made with charred corn, tangy lime crema, salty cotija cheese, and chili powder. Ready in just 15 minutes.
Ingredients
Scale
- 4 cups (600g) corn kernels (frozen or fresh)
- 2 tablespoons (30g) butter
- 1/4 cup (40g) red onion, finely diced
- 1/4 cup (60g) mayonnaise
- 2 tablespoons (30ml) fresh lime juice
- 2 tablespoons (30g) sour cream (optional)
- 1 teaspoon lime zest (optional)
- 1/4 cup (30g) cotija cheese, crumbled
- 1 teaspoon chili powder (or Tajín)
- 2 tablespoons fresh cilantro, chopped
- Salt to taste
Instructions
- Prep the corn: If using frozen corn, do not thaw. If using fresh corn kernels, pat them completely dry with a paper towel.
- Sear the corn: Place the corn in a cold large skillet or sauté pan. Add butter and turn heat to medium-high. Let the butter melt and foam, then spread corn in an even layer. Do not touch for 3 minutes to allow charring.
- Continue cooking: Stir the corn and cook for another 5-7 minutes until tender and browned in spots. Remove from heat.
- Make the crema: While corn cooks, whisk together mayonnaise, sour cream (if using), lime juice, and lime zest in a small bowl until smooth.
- Combine: Add the diced red onion to the hot corn and stir. Add half of the lime crema and mix well. Taste and add salt if needed.
- Serve: Transfer to a bowl. Drizzle with remaining crema, sprinkle generously with crumbled cotija cheese, dust with chili powder or Tajín, and garnish with cilantro. Serve immediately.
Notes
For best results, do not crowd the pan to ensure the corn chars rather than steams. If using canned corn, rinse well and dry thoroughly. Store corn and crema separately in the fridge for up to 3 days; do not freeze the crema. For a vegan version, swap butter for olive oil, mayo for vegan mayo or silken tofu, and cotija for nutritional yeast or vegan feta.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 6
- Sodium: 350
- Fat: 12
- Saturated Fat: 4
- Carbohydrates: 35
- Fiber: 4
- Protein: 8
Keywords: Mexican Esquites, street corn, budget recipes, quick side dishes, chili lime corn, cotija cheese, vegetarian side dish, 15 minute meals