Hello everybody, it is Drew, welcome to our recipe site. Today, I will show you a way to make a distinctive dish, mexican street corn salad. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. 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 favored of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes yummy. They’re fine and they look fantastic. Mexican Street Corn Salad is something which I’ve loved my whole life.
To begin with this particular 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:
- Get 1 (16 oz) bag frozen corn - thawed and "drained"
- Prepare 1 poblano pepper - seeds removed, finely diced
- Take 2 tbs butter
- Get 1 tsp olive oil
- Prepare 2 tbs mayonnaise
- Prepare 2 tbs sour cream
- Take 2 tbs fresh cilantro - chopped
- Make ready 1/2 tsp Chipotle chili powder
- Prepare 1/2 tsp salt
- Take 1/4 tsp black pepper (optional)
- Prepare juice of one small lime
- Take 1/3 cup Queso fresco, crumbled
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… 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.
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.
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. As a salad, this is a little easier to serve and prepare in advance, but has all. Take dinner up a notch and add this Mexican Street Corn Salad to the menu! This delicious healthy side dish is made with grilled corn, fresh veggies, and the most delicious cotija yogurt sauce.
So that’s going to wrap this up for this special food mexican street corn salad recipe. Thanks so much for reading. I’m confident that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
