Mexican Street Corn Salad aka Esquites

This Mexican Street Corn Salad is the perfect mix of sweet, salty, and spicy.
It's all combined to make an amazing Esquites recipe that will satisfy your corn
cravings.

Servings:

Author: Kim Beaulieu

Prep Time
10 minutes

Cook Time
15 minutes

Total Time
25 minutes

Course:

Side Dish

Cuisine:

Mexican

Keywords:

Instructions

1 Preheat the grill to high heat, place corn on the cob directly on the grill
grates. Grill for 8 to 10 minutes, turning occasionally to char each side.
Remove from grill and set on a platter.
2 Remove kernels from the cob, the easiest way to do this is to hold the end of
the cob with a dish towel and use a good tomato knife to slide down the ears to
remove all the kernels. I actually did mine right over the cast iron pan I used
to cook this.
3 Once all the kernels are removed add them to a grill safe skillet (cast iron
works perfectly) and add butter to the pan. Cook directly over medium to high
heat. Stir occasionally. Once it starts to sizzle add the sour cream, mayo, lime
juice, onion, Jalapeno peppers, and garlic. Stir while cooking until everything
is smooth and starting to brown slightly. This should only take a few minutes (3
to 5, depending on your pan and grill).
4 Remove from heat safely. Add cheese, salt, pepper and anything else you may want
to add in like hot red peppers or extra spice.
5 Toss fresh cilantro over top. You can also add extra red pepper flakes, cheese,
or lime at this time to suit your own taste.
6 Serve with a big old corn loving smile!

Mexican Street Corn Salad aka Esquites

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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