Esquites - Mexican Street Corn Salad
The corn in this recipe contains glutamate, with its savory goodness accented by the creamy umami dressing.
Prep Time 15 minutes
Total Time 15 minutes
Servings 4
Ingredients
- 4 cups fresh, frozen, or canned corn kernels rinsed and drained
- 1 tablespoon vegetable oil or olive oil
- ¼ cup low-fat sour cream or Greek Plain yogurt, or vegan yogurt
- ¼ cup reduced-fat mayonnaise or vegan mayonnaise
- Fresh lime juice to taste (start with ½ lime)
- ¼ cup Cotija cheese or cheese substitute crumbled
- 2 teaspoons chili-lime ground seasoning or more
- ½ teaspoon Umami seasoning (MSG)
- ¼ cup cilantro chopped
- 4 lime wedges for garnishing (optional)
Instructions
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Spread the corn kernels on a flat baking sheet, sprinkle with vegetable oil, and roast at 400°F for 5 to 8 minutes (or longer if using frozen corn) or until lightly toasted, stirring a couple of times. Let cool and transfer to a medium bowl.
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Add the remaining ingredients to the bowl and stir to combine them.
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Serve with lime wedges, extra chili-lime seasoning and umami seasoning, and chopped cilantro.
Recipe Notes
This is your basic recipe, but you may add chopped tomatoes and red onions, top with avocado chunks, and add more Cotija cheese.
Photo credit: Flickr user Reeni