Hey everyone, it is Jim, welcome to our recipe page. Today, I will show you a way to prepare a special dish, mexican street corn salad. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This is gonna smell and look delicious.
Mexican Street Corn Salad is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes yummy. They’re fine and they look fantastic. 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. This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!
To begin with this recipe, we have to first prepare a few components. 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:
- Take 1 (16 oz) bag frozen corn - thawed and "drained"
- Get 1 poblano pepper - seeds removed, finely diced
- Prepare 2 tbs butter
- Get 1 tsp olive oil
- Get 2 tbs mayonnaise
- Take 2 tbs sour cream
- Take 2 tbs fresh cilantro - chopped
- Make ready 1/2 tsp Chipotle chili powder
- Take 1/2 tsp salt
- Take 1/4 tsp black pepper (optional)
- Make ready juice of one small lime
- Make ready 1/3 cup Queso fresco, crumbled
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.
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.
Continue tossing and charring until corn is well charred all over. Looking for ways to use up that sweet summer corn? This simple salad hits all the right notes: creamy, spicy, salty, and citrusy, it's the perfect light side for all that heavy summer potluck food. 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.
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’m sure that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
