Mexican Street Corn Salad (Esquites) with Cotija and Chili-Lime Mayo

How to Make Mexican Street Corn Salad (Esquites) with Cotija and Chili-Lime Mayo

1. 1

   Step 1: Char the corn

   Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add the butter and when it melts, add the corn kernels and the kosher salt; cook, stirring occasionally, until the kernels develop browned, charred bits and soften, about 8–10 minutes. Remove from heat and let cool slightly.

   For this step

   • 4 cupsFresh corn kernels (from about 4 ears) or frozen, thawed
   • 2 tbspUnsalted butter
   • 1 tspKosher salt
   
2. 2

   Step 2: Whisk the chili-lime mayo

   In a medium bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, and chili powder until smooth and well combined. Taste and adjust with a little more lime or chili powder to balance tang and heat.

   For this step

   • 1/2 cupMayonnaise
   • 1/4 cupSour cream (or Mexican crema)
   • 2 tbspFresh lime juice
   • 1 tspChili powder (or Tajín) plus extra for garnish
   
3. 3

   Step 3: Toss corn with sauce

   Transfer the warm corn kernels to a large mixing bowl and pour most of the chili-lime mayo over the top, reserving a couple of tablespoons for serving. Toss gently to coat the corn evenly; the warm corn will absorb the flavors for a few minutes.
   
4. 4

   Step 4: Add cotija and cilantro

   Fold in about half of the crumbled cotija and the chopped cilantro, reserving some cotija for garnish. Taste and adjust seasoning with a pinch more salt or lime juice if needed.

   For this step

   • 3/4 cupCotija cheese, crumbled
   • 1/4 cupFresh cilantro, chopped
   
5. 5

   Step 5: Finish and serve

   Transfer to a serving bowl and sprinkle with the remaining cotija and a light dusting of chili powder or Tajín. Serve warm, at room temperature, or chilled with lime wedges on the side; this salad keeps well in the fridge for a day and is great for BBQ menus.
   

1. Heat a large cast-iron skillet or heavy sauté pan over medium-high heat until hot. Add the butter and when it melts, add the corn kernels and the kosher salt; cook, stirring occasionally, until the kernels develop browned, charred bits and soften, about 8–10 minutes. Remove from heat and let cool slightly.
2. In a medium bowl, whisk together the mayonnaise, sour cream (or crema), fresh lime juice, and chili powder until smooth and well combined. Taste and adjust with a little more lime or chili powder to balance tang and heat.
3. Transfer the warm corn kernels to a large mixing bowl and pour most of the chili-lime mayo over the top, reserving a couple of tablespoons for serving. Toss gently to coat the corn evenly; the warm corn will absorb the flavors for a few minutes.
4. Fold in about half of the crumbled cotija and the chopped cilantro, reserving some cotija for garnish. Taste and adjust seasoning with a pinch more salt or lime juice if needed.
5. Transfer to a serving bowl and sprinkle with the remaining cotija and a light dusting of chili powder or Tajín. Serve warm, at room temperature, or chilled with lime wedges on the side; this salad keeps well in the fridge for a day and is great for BBQ menus.