Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, mexican street corn salad. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look 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 well liked of recent trending meals on earth. It is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Mexican Street Corn Salad is something that I’ve loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few ingredients. You can cook mexican street corn salad using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mexican Street Corn Salad:
- Get 1 (16 oz) bag frozen corn - thawed and "drained"
- Make ready 1 poblano pepper - seeds removed, finely diced
- Prepare 2 tbs butter
- Get 1 tsp olive oil
- Make ready 2 tbs mayonnaise
- Prepare 2 tbs sour cream
- Make ready 2 tbs fresh cilantro - chopped
- Get 1/2 tsp Chipotle chili powder
- Take 1/2 tsp salt
- Get 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 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, 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.
Steps 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 out of this world good. It is so easy to make and full of flavor. It only takes a few minutes to throw together and will blow your mind. In many Mexican restaurants, street corn is one of my favorite dishes.
So that is going to wrap it up with this special food mexican street corn salad recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
