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.
How to Make It
Step 1
Combine first 4 ingredients; whisk in olive oil.
Step 2
Stir together corn, radishes, and tomatoes in a medium bowl. Gently stir in dressing; spoon mixture onto a serving platter, and sprinkle with cheese.
