Mexican Street Corn Salad
Fresh Mexican esquites salad with corn, lime, and cotija cheese. No-cook side dish that's perfect for BBQs and summer gatherings.
AI SCORE
86
/100
⏱️
25 min
Time
👥
6 people
Servings
🔥
165 kcal
Calories
📊
easy
Difficulty
Ingredients
- 4 cups corn kernels (fresh or thawed frozen)
- 1/2 cup mayonnaise
- 1/4 cup Mexican crema or sour cream
- 2 limes, juiced and zested
- 1 tsp chili powder
- 1/2 cup cotija cheese, crumbled
- 1/4 cup fresh cilantro, chopped
- 2 jalapeños, finely diced
- Salt to taste
Instructions
1
If using fresh corn, remove kernels from cobs with a sharp knife
2
In a large bowl, whisk together mayonnaise, Mexican crema, and lime juice
3
Add lime zest, chili powder, and a pinch of salt to the dressing
4
Add corn kernels to the bowl and toss to coat with dressing
5
Fold in crumbled cotija cheese and chopped cilantro
6
Add diced jalapeños according to heat preference
7
Taste and adjust seasoning with more lime juice or salt
8
Let stand for 10 minutes to allow flavors to meld before serving
🤖
AI Generated & Quality Checked
This recipe was generated by AI and verified before going live — completeness, ratios, logic and prep time all checked.
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