• prep: 40 min
• cook: 0 hr
• total: 40 min

servings:

This is a fresher take on esquites, Mexican street corn cups. Individual cups work well for entertaining, but the corn salad can also be made in a large serving bowl.

• 3/4 teaspoon sweet paprika
• 1/2 teaspoon light-brown sugar
• 3/4 teaspoon chopped fresh thyme leaves
• Coarse salt
• 6 ears corn, shucked
• 1/2 jicama, peeled and cut into 1/2-inch pieces (2 cups)
• 2 small poblano chiles, seeded, stemmed, and cut into 1/2-inch pieces (1 cup)
• 1/2 cup packed fresh cilantro leaves
• 3 tablespoons extra-virgin olive oil
• 4 1/2 ounces queso fresco, crumbled (1 cup)
• 1 tablespoon fresh lime juice
• 1 cup sour cream

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