Esquites (Mexican Street Corn Salad) is the perfect summer side to bring to a potluck, made with corn kernels and cotija cheese in a creamy spicy dressing, ready in only 20 minutes!
Melt butter in a skillet over medium heat. Add corn and cook for 5-10 minutes, until corn is heated through, stirring frequently. While the corn is cooking, whisk together the mayo, sour cream, lime juice, and spices and set aside.
Pour corn into a large serving bowl and stir together with dressing. Top with cotija cheese and fresh cilantro. Serve with lime wedges.
Notes
If you can't find cotija cheese, you can use feta cheese as a close substitute.Click on the time in the instructions to start a timer!