Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a special dish, mexican street corn salad. It is one of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.
Browse Our Official Site For Tasty Mexican Salad Recipes! 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.
Mexican Street Corn Salad is one of the most well liked of current trending foods on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions every day. They are fine and they look fantastic. Mexican Street Corn Salad is something that I’ve loved my whole life.
To get started with this particular recipe, we must first prepare a few ingredients. You can have mexican street corn salad using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mexican Street Corn Salad:
- Make ready 1 (16 oz) bag frozen corn - thawed and "drained"
- Get 1 poblano pepper - seeds removed, finely diced
- Take 2 tbs butter
- Make ready 1 tsp olive oil
- Take 2 tbs mayonnaise
- Take 2 tbs sour cream
- Prepare 2 tbs fresh cilantro - chopped
- Prepare 1/2 tsp Chipotle chili powder
- Prepare 1/2 tsp salt
- Prepare 1/4 tsp black pepper (optional)
- Get juice of one small lime
- Get 1/3 cup Queso fresco, crumbled
For the corn: for corn kernels, heat the butter and oil in a skillet until sizzling. You can use fresh, frozen, or (drained) canned corn for this Mexican Street Corn Salad. So you can enjoy this salad year round even if corn on the cob isn't in season. If you choose fresh corn on the cob, simply cut the kernels off of the cob first.
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.
Tip: Use a small bowl turned upside-down inside of a large bowl. 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! Mexican street corn, or elote, is a grilled corn on the cob that's slathered with a spiced sour cream/mayo sauce and rolled in crumbly cotija cheese. Mexican Street Corn Salad is a potluck-ready version of it, throwing in a few add-ins and lightening up the sauce with Greek yogurt!
So that’s going to wrap it up with this exceptional food mexican street corn salad recipe. Thanks so much for reading. I am confident you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
