Hey everyone, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a special dish, mexican street corn salad. One of my favorites food recipes. For mine, I’m gonna make it a bit tasty. This will be really delicious.
This Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy and incredibly delicious. If you love the Mexican corn on the cob then you will love this version. This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!
Mexican Street Corn Salad is one of the most popular of current trending meals in the world. It is easy, it is quick, it tastes delicious. It’s appreciated by millions daily. Mexican Street Corn Salad is something which I have loved my entire life. They are nice and they look wonderful.
To begin with this recipe, we have to prepare a few components. You can cook mexican street corn salad using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mexican Street Corn Salad:
- Prepare 1 (16 oz) bag frozen corn - thawed and "drained"
- Prepare 1 poblano pepper - seeds removed, finely diced
- Prepare 2 tbs butter
- Get 1 tsp olive oil
- Prepare 2 tbs mayonnaise
- Prepare 2 tbs sour cream
- Get 2 tbs fresh cilantro - chopped
- Take 1/2 tsp Chipotle chili powder
- Make ready 1/2 tsp salt
- Make ready 1/4 tsp black pepper (optional)
- Make ready juice of one small lime
- Take 1/3 cup Queso fresco, crumbled
This Mexican Street Corn Salad is the perfect summer recipe when good corn is in season! You get all the classic flavors of Mexican Street Corn but it's served salad style along with avocado. Mexican street corn, or eloté, is a popular treat in Mexico and growing in popularity in the states as well. It consists of a corn on the cob with some special toppings, including mayonnaise, Cotija cheese and a chili powder spice.
Instructions to make Mexican Street Corn Salad:
- Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper.
- Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom, level out and let sit 2 min. Repeat one more time.
- Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat.
- Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm.
As a salad, this is a little easier to serve and prepare in advance, but has all. This Mexican Street Corn Salad is packed with fresh flavors and cotija cheese! This is the perfect side dish that turns the classic Mexican street food into a delicious and easy to make salad! Friends, meet my new FFS… Mexican Street Corn Salad. Consider this Mexican street corn salad the only summer side dish you even need to think about for the next couple of months.
So that’s going to wrap it up for this exceptional food mexican street corn salad recipe. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
