Mexican Street Corn Salad
Mexican Street Corn Salad

Hey everyone, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, mexican street corn salad. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

Mexican Street Corn Salad is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes delicious. It is appreciated by millions every day. Mexican Street Corn Salad is something which I’ve loved my whole life. They’re fine and they look fantastic.

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.

To begin with this 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 it.

The ingredients needed to make Mexican Street Corn Salad:
  1. Make ready bag frozen corn - thawed and "drained"
  2. Take poblano pepper - seeds removed, finely diced
  3. Get butter
  4. Take olive oil
  5. Make ready mayonnaise
  6. Prepare sour cream
  7. Prepare fresh cilantro - chopped
  8. Get Chipotle chili powder
  9. Take salt
  10. Prepare black pepper (optional)
  11. Make ready juice of one small lime
  12. 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!

Steps to make Mexican Street Corn Salad:
  1. 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.
  2. 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.
  3. 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.
  4. 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 is going to wrap this up with this exceptional food mexican street corn salad recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!