Mexican Street Corn (Esquites)

This creamy street corn salad combines toasted corn, tangy Greek yogurt, lime juice, and fresh herbs for a smoky, zesty side dish packed with flavour.

Recipe

This recipe makes 4-5 servings

Ingredients:

  • 3 ears of fresh corn OR 1 can of corn

  • 2 tbsp oil

  • 2 tbsp greek yogurt

  • ¼ bag of shredded cheese

  • 2 tbsp cilantro (chopped)

  • ¼ cup of onion (diced)

  • Juice of ½ lime

  • 1 tsp garlic powder

  • 1 tsp garlic powder

  • 1 jalapeños (Optional)

  • 3 green onions (optional)

Equipment:

  • 2 mixing bowls

  • Measuring cups and spoons

  • Mixing spoon or spatula

  • Square baking dish

  • Oven + oven mitts

Directions:

  1. Shuck and cut fresh corn off the cob. If using canned corn: drain and pat dry the kernels.

  2. Dice onion, green onion, and cilantro.

  3. Heat oil in a frying pan. Add corn and cook undisturbed for 2-4 minutes.

  4. Stir and continue to cook corn for 5-8 minutes until toasted.

  5. Remove corn from heat and cool for 5 minutes.

  6. In a large bowl, mix the yogurt, garlic powder, and lime juice.

  7. Add the corn, onion, green onion, cilantro, and cheese to the same bowl.

Storage:

  • Store in an airtight container in the fridge for up to 4-5 days.

Download Recipe Here