Mexican Esquites with Lime and Tajin

A tangy and spicy street corn salad

Enjoy a taste of Mexican street food with this tangy, creamy, and spicy corn salad, perfect as an appetizer or side dish.

30 min
4
Easy

Ingredients

For the Esquites

4 ears of corn

husked and kernels removed

2 tbsp vegetable oil

1/4 cup mayonnaise

1/4 cup sour cream

1/4 cup cotija cheese

crumbled

1 lime

juiced

2 tbsp Tajin seasoning

1/4 cup cilantro

chopped

Salt

to taste

For the Garnish

Lime wedges

Extra Tajin seasoning

Cotija cheese

additional for topping

Preparation

Preparing the Corn

Heat the oil

Heat the vegetable oil in a large skillet over medium-high heat.

Char the corn

Add corn kernels to the pan, cooking and stirring occasionally until they start to char slightly, about 8-10 minutes.

Do not overcook the corn; it should remain slightly firm for the best texture.

Cool slightly

Remove from heat and let cool slightly.

Mixing the Salad

Combine sauce

In a large mixing bowl, combine mayonnaise, sour cream, lime juice, and Tajin seasoning.

Stir ingredients

Stir in the cooked corn, cotija cheese, and cilantro.

Season

Season with salt to taste and adjust lime juice as desired.

Cooking Process

Corn Cooking

Sauté the corn until slightly charred.

Mixing Sauce

Blend mayonnaise, sour cream, lime, and Tajin.

Combining Flavors

Toss in corn, cheese, and cilantro into the sauce.

Plating & Serving

Mexican Esquites with Lime and Tajin

FaUtensils

Plating & Serving

Serve the esquites in small cups or bowls, topped with extra cotija cheese and a sprinkle of Tajin, accompanied by lime wedges.

Sauce Pairings

Extra Lime Juice

for additional tang

More Tajin

for those who like it spicier

Garnishes & Accompaniments

Fresh CilantroLime Wedges

Perfect Sides

Tortilla Chips

Grilled Skewers