A Can’t-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.
I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Ingredients

▢5 cups corn cut from the cob (~4 large ears) (or frozen corn, not thawed, Note 1)
▢2 tbsp / 30g butter
▢2 garlic cloves , minced
▢1/2 tsp each salt and pepper
▢1/4 cup mayonnaise (can cut down to 2 tbsp)
▢1/4 cup sour cream (or yoghurt)
▢1/2 cup parmesan cheese , finely grated (Note 1)
▢1 tbsp Jalapeno , deseeded and finely chopped (optional)
▢1 cup coriander / cilantro leaves , roughly chopped
▢1 cup green onion , finely sliced (~2 stems)
▢1/2 red onion , finely chopped
▢2 – 3 tbsp lime juice , fresh (plus more to taste)
Garnishes
▢60g / 2 oz Cotija or Feta , crumbled (optional) (Note 2)
▢Jalapeno slices, coriander/cilantro leaves, lime wedges , optional

Instructions

1. Cut off kernels: Cut the corn off the cob (see photo in post or video for how I do this without
getting corn everywhere!) If using frozen, do not thaw.

2. Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds.
Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden
brown bits and the corn is cooked and sweet (don’t stir constantly, harder to brown).

3. Season corn: Add salt and pepper halfway through cooking corn.

4. Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice
and parmesan. Toss well to combine – heat will “melt” dressing. Add coriander/cilantro, red
onion, green onion and jalaepno. Toss again.

5. Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm
or at room temperature

Notes

1. Corn – you’ll get the best results using fresh corn because it’s raw and it browns better. But it is
still REALLY delicious made with frozen corn – cook from frozen. Canned is not as good because it’s
so wet, it doesn’t brown as well but can work – dry it off as best you can!

2. Cotija is a Mexican Cheese which is not available in Australia (to my knowledge). It’s like Feta
but not as salty. It’s just a garnish, so it’s not essential.

3. Chipotle or Chili Powder – A touch of Chipotle or US Chili Powder would not go astray here. I
don’t add them because I think this is super tasty as it is, but a little sprinkle mixed through or on
top would be lovely.

4. Variations – Don’t feel obliged to strictly follow the recipe for the add ins. You could use normal
onion instead of red (but cut it down a bit because it’s sharper) or eschallots, or just use more
shallots/scallions. If you are one of those people who cannot stand coriander/cilantro, swap it for
parsley. Jalapeño is optional, and you can sub with canned if you prefer. Or even use another spicy
fresh chilli!

5. Light on dressing! This recipe is not meant to be coated thickly with mayo, like potato salad.
Because the mayo and sour cream are added while the corn is hot, they melt and become a
dressing. Feel free to increase/decrease the amount of mayo and/or sour cream if you want
more/less!

6. Nutrition per serving, assuming 8 servings.

Nutrition

Serving: 120g | Calories: 215cal | Carbohydrates: 23g | Protein: 6g | Fat: 13g | Saturated Fat: 5g |
Cholesterol: 19mg | Sodium: 327mg | Potassium: 296mg | Fiber: 3g | Sugar: 6g | Vitamin A: 720IU |
Vitamin C: 14mg | Calcium: 98mg | Iron: 1mg