Mexican Esquites with Lime and Tajin
Enjoy a taste of Mexican street food with this tangy, creamy, and spicy corn salad, perfect as an appetizer or side dish.
Preparation
Get these tasks done before you start cooking.
Preparing the Corn
- 1
Heat the oil
Heat the vegetable oil in a large skillet over medium-high heat.
- 2
Char the corn
Add corn kernels to the pan, cooking and stirring occasionally until they start to char slightly, about 8-10 minutes.
Tip: Do not overcook the corn; it should remain slightly firm for the best texture.
- 3
Cool slightly
Remove from heat and let cool slightly.
Mixing the Salad
- 1
Combine sauce
In a large mixing bowl, combine mayonnaise, sour cream, lime juice, and Tajin seasoning.
- 2
Stir ingredients
Stir in the cooked corn, cotija cheese, and cilantro.
- 3
Season
Season with salt to taste and adjust lime juice as desired.
How to Make Mexican Esquites with Lime and Tajin
Total time: 40 min · Yields 4 servings
- 1
Corn Cooking
Sauté the corn until slightly charred.
- 2
Mixing Sauce
Blend mayonnaise, sour cream, lime, and Tajin.
- 3
Combining Flavors
Toss in corn, cheese, and cilantro into the sauce.
Chef's Tips
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