This summery and delicious Mexican corn salad is reminiscent of esquites, a popular street snack or a cob-free version of elotes. Corn kernels are sautéed in butter until they’re just the right amount of charred and then mixed in a spicy, creamy lime dressing and topped with more good stuff like cotija cheese and cilantro. This Mexican corn salad is off-the-cob good, and adding the word “salad” at the end of the name makes us feel even better.
Makes 6 servings of Mexican Corn Salad
So good! I have a similar recipe but with avocados. This one definitely kept better 😉
I used leftover cooked corn on the cob and it turned out great. I used a little more sour cream too.
Yummm! Sounds so delish 😋
This is one of our favorite recipes! Bright and refreshing, and we can eat it as a side, a dip, or on top of bowls. Fantastic!