When it comes to summer salads, nothing gets the party started quite like tangy, spicy Mexican Corn Salad, aka esquites. It’s the spoonable, easy-to-eat cousin of elotes, or Mexican Street Corn, and it can’t wait to be on your next summer barbecue menu!
Preheat oven to 375 degrees. Cut corn kernels from cobs. Spray rimmed baking pan with nonstick spray. Spread corn in single layer on prepared pan. Roast 30 to 40 minutes or until golden brown, stirring twice.
Meanwhile, in large bowl, stir together chiles, garlic, onion, 1/2 cup cheese, cilantro, lime juice, mayonnaise, sour cream, chili powder, cayenne and salt.
Let corn cool slightly (around 15 minutes), then toss with mayonnaise mixture until well combined. Serve sprinkled with remaining 1/4 cup cheese. Serve immediately, with tortilla chips, on tacos, or with any other Mexican food. Can be covered and refrigerated for up to 2 days. Can be served cold or at room temperature.