Whenever we give our children the choice to eat out, they most often choose our local Mexican restaurant. Or Chick-fil-a (we have trained them well!). My kids love Mexican food. I don’t know if it’s the chips and dip or being able to sit outside in nice weather or just really fabulous food, they just love it. My husband and love it too. And since we can’t eat out every time we get a craving for Mexican, I have come up with some pretty good, if not better alternatives to going out for Mexican. If my children turn up their noses at a Mexican inspired dish, I just tell them, it’s just like we get at La Caretta. It works every single time! I am often at a loss, though, as to what to serve as a side dish for Mexican meals. Mexican Rice only goes so far. And since we eat Mexican food sometimes several times a week here, I needed some more options. Enter, Esquites, or Mexican Street Corn Salad. It is just what I have been looking for! It a great, different side dish to accompany your Mexican meals in that it is not rice or beans. Those are great, but can get old. This Mexican Street Corn Salad is served warm (for those of you who don’t like cold salads) but is also great cold! It is full of flavor from the cilantro, lime and chili powder. This salad also has cojita cheese in it. If you have never had Cojita cheese, it is sold in a round disk and is a crumbly cheese (kind of like feta) with a mild, salty flavor. This Mexican Street Corn Salad is brought together with just a tiny bit of mayonnaise. Even if you are not a mayonnaise lover, give it a try, you really cannot taste it! So, the next time you need a side dish for your Mexican meal, try this Mexican Street Corn Salad. And just in case you are looking for a few dinner inspirations, here are a few dishes you could serve with this salad: 
Taco Chicken
Honey Lime Enchiladas
Taco Potatoes
Baked Chicken Taquitos
- 2 tablespoons vegetable oil
- 12 ounce bag of frozen corn, slightly thawed
- salt, to taste
- 2 tablespoons mayonnaise
- 2 ounces cojita cheese, finely crumbled
- ½ cup fresh cilantro, finely chopped
- 2 cloves of garlic, minced
- 1 lime, juiced
- chili powder, to taste
- Heat oil in a large skillet over high heat.
- Add the corn kernels and salt and stir until combined. Let cook for about 2 minutes or until the kernels are slightly charred on one side. Stir corn and repeat. Continue cooking until the corn is well charred, about 10 minutes.
- Transfer to a large bowl and add the mayonnaise, cheese, cilantro, lime juice and chili powder. Stir well.
- Serve immediately.
Recipe Source: adapted from Serious Eats
Linked to: Mom on Time Out, Weekend Potluck, Chef-in-Training and Buns in my Oven
[...] If you need a side dish to prepare with this meal try this Mexican Street Corn Salad! [...]