Hello everybody, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, mexican street corn salad. One of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
Mexican Street Corn Salad is one of the most popular of current trending foods in the world. It’s easy, it’s quick, it tastes delicious. It’s enjoyed by millions daily. They’re nice and they look wonderful. Mexican Street Corn Salad is something which I’ve loved my whole life.
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 - Esquites!
To begin with this recipe, we have to first prepare a few ingredients. You can cook 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:
- Prepare 1 (16 oz) bag frozen corn - thawed and "drained"
- Make ready 1 poblano pepper - seeds removed, finely diced
- Take 2 tbs butter
- Prepare 1 tsp olive oil
- Make ready 2 tbs mayonnaise
- Take 2 tbs sour cream
- Get 2 tbs fresh cilantro - chopped
- Make ready 1/2 tsp Chipotle chili powder
- Make ready 1/2 tsp salt
- Take 1/4 tsp black pepper (optional)
- Take juice of one small lime
- Get 1/3 cup Queso fresco, crumbled
Heat oil in a large nonstick skillet or wok over high heat until shimmering. Preheat a grill to high heat. Put the corn, scallions, jalapenos and bell pepper directly on the grates. Using a sharp knife, carefully cut corn kernels off cob.
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.
Mexican Street Corn Salad is super creamy with tons of flavor - it's everything you love about the street corner classic roasted corn in a yummy salad. It's a delicious side dish that just screams summer! We love to serve this This Mexican Street Corn Salad all the time during the hot summer months. That's where this easy Mexican Street Corn Salad comes in. And when you make it in salad form you can have the bonus of those irresistibly smooth and creamy avocados, which makes for the perfect upgrade on the popular street corn.
So that’s going to wrap this up with this exceptional food mexican street corn salad recipe. Thank you very much for your time. 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 family, colleague and friends. Thanks again for reading. Go on get cooking!
