Name: Deconstructed Mexican Street Corn Salad Bowl
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Mexican cuisine
Ingredients: 4 pcs corn (fresh ears or 4 cups frozen/canned, drained); 0.5 cup cotija cheese (crumbled); 2 pcs lime (for juice and wedges); 0.5 cup mayonnaise; 0.25 cup sour cream; 0.25 cup cilantro (fresh, chopped); 1 tsp chili powder; 0.5 tsp smoked paprika; 0.25 tsp garlic powder; salt (to taste); black pepper (to taste); 1 tbsp olive oil

A vibrant bowl overflowing with colorful ingredients, featuring kernels of roasted corn, creamy cotija cheese, chopped cilantro, and bright red bell peppers, artfully arranged with a drizzle of lime crema.

Experience the vibrant flavors of esquites in a fresh, deconstructed format. This recipe artfully arranges grilled corn kernels, crumbles of cotija cheese, a dollop of creamy chili-lime crema, fresh cilantro, and a sprinkle of smoked paprika. Each component retains its distinct texture and taste, allowing diners to mix and match for a personalized culinary adventure. It's an elevated take on a beloved classic, perfect for a light lunch or a stunning appetizer, offering a delightful interplay of sweet, smoky, tangy, and spicy notes. The visual appeal is undeniable, making it a conversation starter at any gathering. Embrace the fun of assembling your perfect bite from these thoughtfully prepared elements, bringing the street food experience right to your table with a touch of elegance and ease.

Preparation time: 20 min
Cooking time: 15 min
Total time: 35 min
Servings: 4

Instructions

Preparation

1If using fresh corn, husk the ears and brush lightly with olive oil. If using frozen or canned corn, ensure it is defrosted or drained.
2In a small bowl, whisk together the mayonnaise, sour cream, juice from one lime, chili powder, garlic powder, salt, and pepper to create the chili-lime crema. Set aside.
3Finely chop the fresh cilantro and crumble the cotija cheese.

Cooking

1Heat a grill or grill pan over medium-high heat. Grill the corn for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, sauté kernels in a skillet over medium-high heat until lightly browned.
2Once cooked, carefully cut the corn kernels off the cobs using a sharp knife.

Assembly

1Divide the grilled corn kernels among individual serving bowls.
2Artfully arrange dollops of the chili-lime crema, sprinkles of crumbled cotija cheese, and a generous amount of chopped cilantro alongside the corn in each bowl.
3Garnish with a sprinkle of smoked paprika and a lime wedge for extra zest. Serve immediately, encouraging diners to mix components to their preference.

Instructions

Preparation

1If using fresh corn, husk the ears and brush lightly with olive oil. If using frozen or canned corn, ensure it is defrosted or drained.
2In a small bowl, whisk together the mayonnaise, sour cream, juice from one lime, chili powder, garlic powder, salt, and pepper to create the chili-lime crema. Set aside.
3Finely chop the fresh cilantro and crumble the cotija cheese.

Cooking

1Heat a grill or grill pan over medium-high heat. Grill the corn for 10-15 minutes, turning occasionally, until kernels are tender and slightly charred. Alternatively, sauté kernels in a skillet over medium-high heat until lightly browned.
2Once cooked, carefully cut the corn kernels off the cobs using a sharp knife.

Assembly

1Divide the grilled corn kernels among individual serving bowls.
2Artfully arrange dollops of the chili-lime crema, sprinkles of crumbled cotija cheese, and a generous amount of chopped cilantro alongside the corn in each bowl.
3Garnish with a sprinkle of smoked paprika and a lime wedge for extra zest. Serve immediately, encouraging diners to mix components to their preference.

Nutrition Information

Calories: 351 kcal
Protein: 8 g
Fat: 26 g
Carbs: 22 g

Nutrient	Per serving
Calories	351 kcal
Protein	8 g
Fat	26 g
Carbs	22 g

Tips

For extra smoky flavor without grilling, roast corn kernels in the oven after tossing with a little oil.
Offer additional hot sauce or Tajín seasoning on the side for those who prefer more heat or tang.