Mexican Corn Salad
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!
Servings 8 servings
- 6 ears of sweet corn silks and husks removed
- Nonstick cooking spray
- 4 ounces diced green chiles
- 2 small garlic cloves minced
- 1/2 small red onion finely chopped (about 1/2 cup)
- 3/4 cup crumbled cotija or feta cheese divided
- 1/4 cup coarsely chopped fresh cilantro
- 3 tablespoons fresh lime juice
- 2 tablespoons mayonnaise
- 2 tablespoons sour cream
- 1/2 teaspoon chili powder
- 1/8 teaspoon cayenne pepper or 1/4 teaspoon if you like it more spicy
- 1/4 teaspoon kosher salt
- tortilla chips for serving
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.