Mexican Corn Salad (Esquites) is made with crisp sweet corn in a creamy sauce. It’s topped with tangy queso fresco, fresh cilantro and crushed hot Cheetos, for a fun and addictive side dish!
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Instructions
Heat your broiler to high. Place corn on a baking sheet and brush with the melted butter. Place corn under the broiler, turning when browned every 3 to 4 minutes.
Stand the corn on its end and cut the kernels off and transfer corn to a large bowl, reserving a small amount for garnish.
Place the mayonnaise, crema, Tajin, cotija cheese, cilantro and lime juice in the bowl with the corn and mix well.
Fill cups (or a large serving bowl) half full with corn mixture, add a spoon or two of crushed hot Cheetos, and add some more corn on top. Then sprinkle the tops with queso fresco and a lime wedge.
Notes
StorageFridge: You can store the corn mixture in your fridge for 3 – 5 days, tightly covered. Reheat: Reheat in a skillet on the stove, or even in the microwave, stirring occasionally. Top as desired, and enjoy!