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Mexican street corn salad, also known as esquites, combines the fresh flavors of summer in a bright, citrusy and irresistible dish. This summery side gets a pop of sweetness from the fresh corn kernels and a creamy, salty component from the crumbled cotija cheese. With just a drizzle of olive oil and a squeeze of fresh lime juice, the flavorful ingredients come together in one balanced bowl. This simple salad is easy to whip up for a last-minute cookout, and it can easily lighten up any heavy summer meal. 

Recipe by Southern Living July 2016

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Read the full recipe after the video.

Recipe Summary

active:
20 mins
total:
20 mins
Yield:
Serves 8 (serving size: 3/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 4 ingredients; whisk in olive oil.

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  • Stir together corn, radishes, and tomatoes in a medium bowl. Gently stir in dressing; spoon mixture onto a serving platter, and sprinkle with cheese.

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