Jalapeño Fiesta Corn Salad
This easy take on Mexican street corn salad (or esquites) features a quick shortcut with Jalapeño Fiesta Dip! Packed with charred sweet corn, salty cotija cheese, fresh herbs, and a squeeze of lime juice, this creamy salad comes together in just 15 minutes. It’s the ultimate side for all your summer picnics, potlucks, and cookouts!
Welcome to Whisked Away Kitchen where you’ll find globally-inspired recipes featuring seasonal ingredients for the adventurous home cook!
Print Recipe-
Prep Time
25 Minutes -
Cook Time
12 Minutes -
Servings
8
Ingredients
- 6 ears fresh sweet corn, kernels removed from cob
- 2 tablespoons vegetable oil
- 3 tablespoons Hiland Jalapeño Fiesta Dip
- 2 ounces cotija cheese, finely crumbled
- 3 green onions, finely chopped, dark and light green parts
- 1/4 cup chopped cilantro, leaves and thin stems
- 1 tablespoon lime juice
- 1/2 teaspoon chili powder
- Kosher salt to taste
Directions
- Char the corn. Heat the vegetable oil in a large cast iron skillet over high heat. Once the oil is hot, add the corn and a pinch of salt. Cook undisturbed for about 3-4 minutes or until slightly charred in places. Stir and then let sit another 3-4 minutes. Repeat once more. Transfer the corn to a large mixing bowl.
- While the corn is cooking, in a small bowl mix together the Jalapeño Fiesta Dip, crumbled cotija, green onions, cilantro, lime juice, and chili powder.
- Pour the dressing over the charred corn while still warm and toss until evenly coated. Adjust the seasoning to taste by adding additional lime juice for brightness, an extra spoonful of dip for creaminess and more salt and chili powder to taste.
Thank you for signing up!
