Esquites (Mexican Corn Salad Recipe)
This creamy Mexican street corn salad is simple, easy to make, and so delicious. Serve it up in cups for parties, or on the side with dinner.
Servings: 8 servings
Ingredients
- 4 cups of corn cut off of the cob or canned corn*
- 1 cup of mayonnaise
- 2 tablespoons of table crema
- 1 lime juiced
- Salt to taste
- ½ cup of queso fresco
- 2 teaspoons of chili powder or tajin seasoning
Instructions
- Mix the corn, mayonnaise, table crema, lime juice and salt together in a large bowl.4 cups of corn, 1 cup of mayonnaise, 2 tablespoons of table crema, 1 lime, Salt to taste
- Fill the cups that you are using half-way with the corn, sprinkle in a layer of queso fresco and a bit of chili powder or tajin on top, then fill the cups all the way with the corn mixture.½ cup of queso fresco, 2 teaspoons of chili powder or tajin seasoning
- Sprinkle the top with some more queso fresco and tajin or chili powder and serve immediately.
Notes
- These esquites can be stored for up to five days in an airtight container in the fridge, without the queso fresco and tajin or chili powder.
- *Freshly cooked corn on the cob, then cut off works best for this.
Nutrition
Calories: 286kcal | Carbohydrates: 15g | Protein: 4g | Fat: 24g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 342mg | Potassium: 229mg | Fiber: 2g | Sugar: 6g | Vitamin A: 385IU | Vitamin C: 7mg | Calcium: 57mg | Iron: 1mg