Mexican Street Corn Salad
Mexican Street Corn Salad

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a distinctive dish, mexican street corn salad. It is one of my favorites. For mine, I am going to make it a bit unique. 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 favored of recent trending meals in the world. It’s easy, it is quick, it tastes yummy. It is appreciated by millions every day. They are nice and they look wonderful. Mexican Street Corn Salad is something which I have loved my entire life.

To begin with this recipe, we must first prepare a few components. You can cook mexican street corn salad using 12 ingredients and 4 steps. Here is how you can achieve it.

The ingredients needed to make Mexican Street Corn Salad:
  1. Prepare 1 (16 oz) bag frozen corn - thawed and "drained"
  2. Prepare 1 poblano pepper - seeds removed, finely diced
  3. Take 2 tbs butter
  4. Make ready 1 tsp olive oil
  5. Get 2 tbs mayonnaise
  6. Make ready 2 tbs sour cream
  7. Prepare 2 tbs fresh cilantro - chopped
  8. Make ready 1/2 tsp Chipotle chili powder
  9. Make ready 1/2 tsp salt
  10. Make ready 1/4 tsp black pepper (optional)
  11. Get juice of one small lime
  12. Take 1/3 cup 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 out of this world good. It is so easy to make and full of flavor.

Instructions 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.

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. Throw all the ingredients together in a bowl for this delicious salad! 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.

So that’s going to wrap it up with this exceptional food mexican street corn salad recipe. Thanks so much for your time. I am confident you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!