Mexican Street Corn Salad Esquites (Printer-Friendly)
Crisp corn kernels mixed in creamy sauce, topped with cheese, cilantro, lime, and crushed spicy Cheetos.
# What You’ll Need to Cook:
→ Salad Base
01 -
6 fresh ears of corn, husked and cleaned
→ For Roasting
02 -
30 g unsalted butter, melted
→ Dressing
03 -
60 g mayonnaise
04 -
60 g Mexican crema or sour cream (thinned with a splash of milk if needed)
05 -
10 g Tajin seasoning or mild chili powder
06 -
40 g cotija cheese, crumbled (or queso fresco)
07 -
2 tablespoons freshly squeezed lime juice
08 -
15 g fresh cilantro, finely chopped
→ Toppings
09 -
30 g hot Cheetos, crushed
10 -
40 g queso fresco, crumbled
11 -
Lime wedges, for serving
12 -
Additional chopped cilantro, to garnish
# Steps to Prepare:
01 -
Preheat broiler to high. Arrange cleaned corn cobs on a baking tray and brush each with melted butter. Place under the broiler, turning every 3–4 minutes, until corn is lightly charred and golden, about 10–12 minutes total. Remove and let cool slightly.
02 -
Once cool enough to handle, stand each corn cob upright and slice kernels from the cob using a sharp knife. Collect the kernels in a large mixing bowl.
03 -
Add mayonnaise, Mexican crema (or thinned sour cream), Tajin seasoning, cotija cheese, lime juice, and chopped cilantro to the bowl with corn kernels. Stir to thoroughly combine until evenly coated.
04 -
Spoon salad mixture into individual cups or a serving bowl. Top generously with crushed hot Cheetos, crumbled queso fresco, extra cilantro, and lime wedges. Serve immediately.
# Extra Cooking Tips:
01 -
For an extra-spicy flavor, use extra Tajin or hot chili powder to taste.
02 -
Cilantro may be substituted with chopped parsley if preferred.
03 -
The salad can be served warm or at room temperature.