Mexican Street Corn Salad (Esquites)

Ingredients:

• 4 cups corn kernels (fresh, frozen, or canned — about 5–6 ears if using fresh)
  
  
• 2 tablespoons butter or olive oil
  
  
• 1/3 cup mayonnaise
  
  
• 2 tablespoons sour cream or Mexican crema
  
  
• 1/2 teaspoon chili powder (plus extra for garnish)
  
  
• 1/2 teaspoon smoked paprika (optional, for extra depth)
  
  
• 1/4 teaspoon cumin
  
  
• 1/2 teaspoon salt (plus more to taste)
  
  
• 1/4 teaspoon black pepper
  
  
• 1/2 cup cotija cheese (or feta if cotija isn’t available), crumbled
  
  
• 1/4 cup chopped fresh cilantro
  
  
• 2 tablespoons fresh lime juice (about 1 lime)
  
  
• 1 small jalapeño, finely diced (optional, for a little heat)
  
  

Instructions:

1. Cook the Corn:
   
   
   • Heat a large skillet over medium-high heat.
     
     
   • Add the butter or oil. Once hot, add the corn kernels.
     
     
   • Cook, stirring occasionally, until the corn starts to char slightly, about 6–8 minutes. (You want a little golden-brown color for that street corn flavor!)
     
     
   • Remove from heat and let cool for a few minutes.
     
     
2. Mix the Dressing:
   In a large bowl, whisk together the mayonnaise, sour cream, chili powder, paprika, cumin, salt, pepper, and lime juice.
   
   
3. Combine the Salad:
   Add the cooked corn to the dressing and toss until evenly coated.
   Stir in the cotija cheese, cilantro, and jalapeño (if using).
   
   
4. Garnish and Serve:
   Sprinkle extra cheese, chili powder, and a few more cilantro leaves on top. Serve warm, at room temperature, or chilled!
   
   

Tips:

• Grilling the corn on the cob before cutting the kernels off gives an even smokier flavor.
  
  
• Add diced avocado for a creamier version.
  
  
• Perfect as a side dish for tacos, grilled meats, or as part of a festive spread!