Mexican Street Corn Salad (Esquites)

Ingredients

• 4 cups Corn kernels, fresh or frozen
• 0.5 cup Mayonnaise (vegan optional)
• 0.25 cup Crema Mexicana (or vegan sour cream)
• 0.25 cup Cotija cheese, crumbled (vegan cheese optional)
• 2 tablespoons Lime juice
• 1 teaspoon Chili powder
• 0.25 cup Cilantro, chopped
• 0.25 teaspoon Salt

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Prepare the 4 cups of Corn kernels: If using fresh corn, preheat a grill to medium-high heat (190.6-232.2°C / 190-230°C) or an oven to about 205°C (200°C). Grill or roast the corn cobs for 10-15 minutes on the grill, turning occasionally, or 20-25 minutes in the oven, until the kernels are lightly charred and tender. Carefully cut the kernels off the cobs to yield 4 cups of corn kernels. OR, if using frozen corn, heat a 25.4 cm skillet over medium-high heat (190.6-204.4°C / 190-200°C). Add the 4 cups of frozen corn kernels to the skillet and sauté for 8-10 minutes, stirring occasionally, until the corn is heated through and slightly browned.
2. 2Cool the Corn Kernels: Transfer the prepared 4 cups of corn kernels to a large mixing bowl. Allow the corn to cool for 5-10 minutes before proceeding, as this prevents the creamy ingredients from separating or becoming oily.
3. 3Add Creamy Ingredients: To the cooled corn kernels in the large mixing bowl, add the 0.5 cup of Mayonnaise, 0.25 cup of Crema Mexicana, and 2 tablespoons of Lime juice.
4. 4Add Flavorings and Cheese: Next, add the 0.25 cup of crumbled Cotija cheese, 1 teaspoon of Chili powder, 0.25 cup of chopped Cilantro, and 0.25 teaspoon of Salt to the bowl.
5. 5Mix and Serve: Stir all ingredients thoroughly with a spoon until everything is well combined and the corn kernels are evenly coated with the dressing. Serve the Mexican Street Corn Salad immediately, or cover the bowl and chill in the refrigerator for at least 30 minutes for a colder, more refreshing salad.

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