Mexican Street Corn (Esquites Salad)

Notes

Another family favorite here. I make extra so the girls can take leftover in their lunch for school with tortilla chips. We almost always have it on our burrito bowls too!
We generally add siracha sauce for some spice. Totally optional. If that is too much heat, you can also just add a dash of hot sauce or extra chili powder.
We like lime a lot, so we use the juice of 1 lime. I would add a little a time and then just keep adding until you have it to your liking.
You can absolutely use frozen corn. Just add 1-2 tablespoons of butter to a skillet and cook the corn until heated through. You can usually even find frozen roasted corn.
This is really just the base and is perfectly fine as is. However you can certainly jazz it up by adding red onions, diced jalapeños, diced red peppers or avocado.
This works as a dip, a side to your favorite Mexican meal, on top of salads. You name it. It works.

	5 - 6 ears of corn, roasted and cut off the cob
	1/4 cup mayonnaise
	1/4 cup sour cream or Mexican crema
	Juice of 1/2 lime
	1 teaspoon smoked paprika
	1 teaspoon chili powder
	½ cup cotija, queso fresco or feta cheese
	1/4 cup cilantro, chopped
	1 Chopped green onion
	1 - 2 tablespoons siracha sauce (optional)

1.	Add the roasted corn to a medium size bowl.
2.	In a small bowl, add the mayonnaise, sour cream, lime juice, smoked paprika and chili powder. Mix well.
3.	Add the sauce mixture to the bowl with the roasted corn and mix well to combine, making sure the corn is well coated.
4.	Mix in the cilantro, green onions and cheese. Add salt to taste.
5.	Chill until ready to serve. Garnish with additional cilantro and green onions if desired.