Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to make a distinctive dish, mexican street corn salad. It is one of my favorites. For mine, I’m gonna make it a little 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 my at-home version of all the elotes we ate in Austin.
Mexican Street Corn Salad is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes yummy. Mexican Street Corn Salad is something which I have loved my entire life. They’re nice and they look wonderful.
To get started with this particular recipe, we have to prepare a few components. You can have 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:
- Make ready bag frozen corn - thawed and "drained"
- Make ready poblano pepper - seeds removed, finely diced
- Take butter
- Make ready olive oil
- Make ready mayonnaise
- Take sour cream
- Prepare fresh cilantro - chopped
- Take Chipotle chili powder
- Make ready salt
- Take black pepper (optional)
- Prepare juice of one small lime
- Make ready 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. 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!
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. All the delights of Mexican street corn (elotes) in salad form, and you don't even have to fire up the grill to make it. Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes—grilled Mexican street.
So that’s going to wrap it up for this exceptional food mexican street corn salad recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
