This Mexican corn salad recipe (aka Esquites) combines buttered sweet corn, salty cotija cheese, bright cilantro and lime, and zippy jalapeño and garlic with a punchy, creamy dressing to cool it down.
Cook the corn and cut it off the cob. (The easiest way to do this is in the microwave!) Let the corn cool to room temperature.
Add the butter to a small skillet over medium heat. Once melted, add the garlic and minced jalapeño and cook for 1 minute, stirring constantly. Remove from the heat.
Add the corn, red onion, ½ cup crumbled cotija cheese, ½ of the sliced scallion, and the garlic/jalapeno butter to a large bowl. Toss gently.
Stir together all ingredients for the dressing in a medium bowl. Add the dressing to the corn mixture and toss gently.
Transfer the salad to a serving bowl and top with the remaining ¼ cup crumbled cotija cheese, ½ of the sliced scallion, the cilantro leaves, and the sliced jalapeño.
Serve along with the lime wedges to squeeze on top.
Notes
How to Cook Corn on the Cob: For full directions on how to cook corn on the cob in the microwave, check out this post.
Storage: Store this salad in an airtight container in the fridge for up to 2 days.
Spices in the Dressing: This blend of spices (chili powder, cumin, salt, black pepper, and smoked paprika) adds a touch of mild, smoky, earthy heat. If you want, you can omit all of these spices and instead add 1 teaspoon Tajín seasoning (or more to taste).