Mexican Street Corn Salad Esquites Recipe Recipe

About this recipe

Bring the vibrant flavors of Mexico to your table with our Mexican Street Corn Salad Esquites Recipe! This dish combines the sweetness of charred corn kernels with the tang of lemon and sweet lime, the creaminess of eggless mayonnaise and sour cream, and the bold kick of smoked paprika and jalapenos. Fresh coriander leaves and garlic add a garden-fresh touch, while cheese slices bring a rich, indulgent finish. Perfect as a side dish or a light meal, this salad is easy to prepare and packed with flavor. Simply char the corn, mix it with the creamy dressing, and enjoy a delicious blend of textures and tastes that will transport you to the streets of Mexico. Order now on the AnyFeast app or website and make your meals unforgettable!

Ingredients

• 100 g Coriander Leaves
• 100 g Lemon
• 250 g Veg Mayonnaise Eggless
• 150 g Sour Cream
• 400 g Sweet Corn Kernels
• 500 g Onion
• 30 g Smoked Paprika Powder
• 200 g Table Salt
• 500 Ml Champion Oil

Instructions

1. 1. Heat a large skillet over medium heat and add 1 tablespoon of cooking oil.
2. 2. Add 4 cups of fresh or frozen corn kernels to the skillet and cook, stirring occasionally, until they are slightly charred, about 8-10 minutes.
3. 3. Transfer the charred corn to a large mixing bowl and let it cool for 5 minutes.
4. 4. While the corn is cooling, finely chop 1/4 cup of fresh cilantro and 1/2 cup of red onion.
5. 5. Add the chopped cilantro and red onion to the bowl with the corn.
6. 6. In a small bowl, mix together 1/4 cup of mayonnaise, 1/4 cup of sour cream, 1 teaspoon of chili powder, 1/2 teaspoon of smoked paprika, and the juice of 1 lime until well combined.
7. 7. Pour the dressing over the corn mixture and toss until everything is evenly coated.
8. 8. Taste and adjust seasoning with salt and pepper if needed.
9. 9. Serve the salad immediately, garnished with extra cilantro and lime wedges if desired.