5 from 17 votes
Esquites | Creamy Mexican Street Corn Salad
Prep Time
5 mins
Cook Time
15 mins
Total Time
25 mins
Course: Salad, Side Dish, Snack, Street Food
Cuisine: Mexican
Servings: 3 servings
  • Corn kernels - 2 cups frozen or fresh
  • Oil - 1 tbsp olive oil or vegetable oil
  • Jalapeno - 1 tbsp deseeded and finely chopped
  • Garlic - 1 clove finely minced
  • Red chili powder - 1/2 tsp
  • Sour cream - 2 tbsp
  • Mexican blend cheese - 2 tbsp
  • Lemon juice - 1 tbsp
  • Salt - to taste
  • Cilantro - 4 tbsp finely chopped
  1. I used frozen corn to make the Esquites | Creamy Mexican Street Corn Salad. Heat a heavy pan, preferably a cast iron pan on medium high heat.
  2. Add the oil to the pan and when the oil starts to smoke, add the frozen corn kernels. Mix it well and let it caramelize / roast on one side. Then mix it well and let it roast on the other side. I left it for 3 to 4 minutes without disturbing and then mixed it and did the same until it was uniformly caramelized all over.
  3. At the end of the cooking time add the minced garlic, jalapeno, chili powder and salt and mix well. Let it cook for a minute and then turn off the flame.
  4. Add the sour cream, lemon juice, cilantro and cheese and mix it well.
  5. Serve warm or at room temperature.
Recipe Notes