Mexican Street Corn Salad (Esquites)

Yield: 8-10

Author: Rachel Lavigne

Print

With ImageWithout Image

Mexican Street Corn Salad (Esquites)

Prep time: 10 MinTotal time: 10 Min

If you love to order elote, this recipe is for you! Such a delicious, fresh side dish/appetizer made EASY with canned corn! Tangy, perfectly spiced, and delicious. Option to make dairy-free/vegan.

Ingredients

Corn Mix

• 3 cans whole kernel corn, drained
• 1/4 C chopped cilantro
• 1/3 C finely diced red onion
• 1 tsp minced garlic
• 1 jalapeño, seeded and diced
• 1/2- 2/3 C cotija cheese

Dressing

• 1/4 C + 1 T mayo (I used Chosen Foods avocado oil mayo to keep it "clean" but any mayo will work)
• 1/4 tsp smoked paprika
• 1/2 tsp chili powder
• 1/4 tsp salt
• Juice of 2 limes
• Dash of cayenne if you like spice

Instructions

1. Whisk dressing ingredients together
2. Mix corn, jalapeño, cilantro, red onion, garlic, cotija cheese, and dressing
3. Serve warm or cold! Option to heat up the corn in a skillet prior to mixing, or to use corn from the cob and sear on the grill for a little bit of char
4. Garnish with extra cotija and cilantro

Notes

To make dairy-free and vegan, omit cheese or sub your fav vegan cheese