Mexican corn salad is popular street food, not just in Mexico, either! It’s popping up on menus everywhere, especially for parties and pot lucks. The original title for it, Esquites, means “little corn cup,” which is an apt description.
This recipe calls for Cotija cheese, but it’s sometimes hard to find so you can substitute feta. And while the chosen corn here is frozen for convenience, fresh corn yields slightly better results because it browns nicely. If you dislike cilantro use parsley.
Tip: Do not lather your salad with too much dressing. Start adding the mayo and sour cream slowly until everything is lightly coated. This recipe makes 8 servings.
Mexican Corn Salad Wraps
INGREDIENTS FOR SALAD
- 24 oz. frozen shoepeg corn
- 2 tbsp butter
- 2 cloves garlic, minced
- 1 green pepper, diced (an orange pepper also looks pretty)
- 1 cup cilantro, chopped
- 1 jalapeno, diced
- ½ red onion, finely diced
- 6 green onions, chopped
- ⅔ cotija cheese, crumbled
- Large romaine lettuce leaves+
INGREDIENTS FOR DRESSING
- 2 Tbs mayonnaise
- 3 Tbs sour cream
- Juice from 2 limes (about 4 Tbs)
- ½ tsp cumin
- ½ tsp smoky paprika
- ¼ tsp salt
- ¼ tsp chipotle powder
- Melt the butter in a large skillet pan on high heat. Add the garlic, stirring for 10 seconds.
- Pour in the corn (frozen), stirring only periodically for the best browning.
- Cook until it gets golden brown (about 5 minutes).
- Move the corn to a large bowl with all the other ingredients, but for dressing.
- Mix the ingredients for the dressing in a separate bowl until everything is evenly incorporated.
- Slowly add the dressing to your corn blend until everything is lightly coated (you don’t have to use it all).
- Add ½ of the cotija cheese, using the rest for garnish.
- Chill for 8 hours before serving with the lettuce wraps.