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Esquites Mexican Street Corn

Sophia
A creamy, high-fiber salad with corn, cheese, and lime, delivering 4g fiber per serving, perfect for side dishes or gatherings.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American, Mexican
Servings 4
Calories 200 kcal

Ingredients
  

For the Esquites:

  • 4 cups fresh corn kernels about 5 ears or frozen corn
  • 1 tbsp olive oil
  • 1/4 cup diced red onion
  • 1 jalapeño seeded and diced (optional)
  • 2 tbsp mayonnaise
  • 2 tbsp sour cream
  • 1/4 cup crumbled cotija cheese
  • 2 tbsp chopped fresh cilantro
  • 1 tbsp fresh lime juice
  • 1/2 tsp chili powder
  • 1/4 tsp salt
  • 1/4 tsp black pepper

For Garnish (Optional):

  • 1 tbsp crumbled cotija cheese
  • 1 tsp chopped fresh cilantro
  • 1/4 tsp chili powder

Instructions
 

  • Cut kernels off fresh corn or thaw frozen corn; drain well.
  • Heat olive oil in a skillet over medium-high heat; cook corn for 8-10 minutes until lightly charred.
  • Add red onion and jalapeño; cook for 2-3 minutes until softened.
  • Combine mayonnaise, sour cream, cotija cheese, cilantro, lime juice, chili powder, salt, and pepper in a bowl.
  • Add corn mixture to the bowl; toss gently to coat.
  • Garnish with extra cotija, cilantro, and chili powder; serve warm or at room temperature.

Notes

Nutrition (per serving):
  • Calories: 200 kcal
  • Protein: 5g
  • Carbohydrates: 22g
  • Fiber: 4g
  • Sugars: 6g
  • Fat: 12g
  • Saturated Fat: 4g Source: USDA Food Database (2025). Values are approximate.