Home-style Mexican Street Corn Salad
Mexican Street Corn Salad, also known as esquites, is an straightforward and creamy side dish or appetizer packed with flavor! This dish is a take on traditional elote, or grilled Mexican corn on the cob. This corn recipe is incredibly satisfying!
Mexican Street Corn Salad Recipe
Because this requires minimal prep time, this is a great prepare-ahead dish that can be stored in the fridge until ready. The spices marinate beautifully while it’s stored in the refrigerator. Once ready to serve, top the bowl with a slice of lime, cilantrol, extra cotija cheese, or even sliced avocado!
Ingredients
- Fresh corn, frozen corn, or canned corn kernels
- Extra virgin olive oil
- Red bell pepper
- Cotija cheese
- Jalapeño
- Red onion
- Fresh cilantro
- Full-fat mayonnaise
- Fresh lime juice
- Minced garlic
- Chili powder
- Salt
- Ground black pepper
Supplies:
- Measuring cups and spoons of various sizes
- Mixing bowls of various sizes
- Strainer
- Spatula
- Knife
- Cutting board
- Frying pan
- Large serving bowl
- Two spoons for tossing ingredients together
Instructions:
In a large skillet over medium-high heat, lightly fry corn kernels with olive oil. Corn is done when it starts to brown slightly (takes about 5 minutes). Let corn cool completely to room temperature before mixing it with other ingredients.
In a large bowl, combine all salad ingredients (mayo, corn, bell pepper, cotija cheese, jalapeno, red onion, and cilantro). Looking for more taste and flavor? Here are some substitutions and variations:
- Black beans
- Cayenne pepper
- Ground cumin
- Green onions
- Paprika
In a medium bowl, stir together all dressing ingredients to make a satisfying crema sauce. This tasty dressing adds a creamy texture to the crunch of the corn. Mexican corn salad can be served with tortilla chips, veggies, or tacos. It is also a satisfying side to any bbq dish!
Street Corn Salad Recipe
Prep 10 minutesCook 5 minutesTotal 15 minutesMakes 4
Ingredients
- 4 cups corn kernels – fresh, frozen (thawed), or canned (drained)
- 1 tablespoon extra virgin olive oil
- 1 cup red bell pepper, diced (about 1 large bell pepper)
- ½ cup shredded cotija cheese
- ¼ cup jalapeno, seeded and diced (about 1 large fresh jalapeno)
- ¼ cup red onion, diced
- 2 tablespoons fresh cilantro, chopped
Method
- In a large frying pan over medium heat, lightly fry corn kernels with olive oil. Corn is done when it starts to brown slightly (takes about 5 minutes).
- Let corn cool completely to room temperature before mixing with other ingredients.
- In a large bowl, combine all salad ingredients (corn, bell pepper, cotija cheese, jalapeno, red onion and cilantro).
- In a medium bowl, stir together all dressing ingredients. Stir until well mixed.
- Pour dressing over Mexican corn salad ingredients and toss well to mix until all salad ingredients are coated in dressing.
- Serve chilled
Notes
- Store leftovers in a sealed food-safe container for up to 3 days in the refrigerator. This salad should stay refrigerated until ready to eat. With mayonnaise in the salad, it should not be left out at room temperature for too long. <h3 class="wprm-recipe-header
