Esquites (Mexican Street Corn Salad)

🛒 Ingredients

• Fresh or frozen corn kernels 600 g · 480 kcal
• Mayonnaise 120 g · 804 kcal
• Mexican crema or sour cream 120 g · 240 kcal
• Cotija cheese, crumbled 60 g · 222 kcal
• Lime, juiced 30 g · 8 kcal
• Chili powder (e.g., Tajín) 5 g · 15 kcal
• Vegetable oil 14 g · 126 kcal
• Small white onion, finely chopped 40 g · 16 kcal
• Garlic cloves, minced 6 g · 9 kcal

👨‍🍳 Instructions

1. Heat vegetable oil in a large skillet over medium-high heat. Add the corn kernels and cook, stirring occasionally, until slightly charred and tender, about 7-10 minutes.
2. Add the finely chopped onion and minced garlic to the skillet with the corn. Sauté for another 2-3 minutes until the onion is translucent and fragrant.
3. Remove the skillet from the heat and let the corn mixture cool slightly. Transfer it to a large bowl.
4. To the corn mixture, add the mayonnaise, Mexican crema (or sour cream), lime juice, and chili powder. Mix everything well to combine.
5. Season with salt to taste. Serve the esquites warm or at room temperature in cups, topped with crumbled Cotija cheese and an extra sprinkle of chili powder and a lime wedge.