Mexican Street Corn Salad – Esquites!
Get ready to shake up your taste buds with this Mexican street corn salad, my friends! It’s like a fiesta in your mouth with all the bold flavors and colorful ingredients. Plus, it’s so easy to make, you’ll feel like you’re cheating at cooking. Don’t worry, your secret’s safe with me. Now, let’s talk about the star of the show – the corn! Grilled to perfection and stripped off the cob, it’s like this little golden nugget of deliciousness. And let’s not forget about the creamy dressing, made with mayo and sour cream, and spiced up with some cumin, and paprika. It’s like a flavor explosion in your mouth, but in a good way. And to top it off, there’s crumbled cotija cheese and fresh cilantro, because everything is better with cheese and herbs. So go ahead, try this Mexican street corn salad and see for yourself why it’s the talk of the town. Your taste buds will thank you!
Corn – you’ll need about 5 ears of corn. I prefer making this salad with fresh corn cut from the cob, but you can use canned or frozen corn as well. Olive oil – a little bit of olive oil to cook the corn in. Veggies – such as bell peppers, red onion, green onions and a jalapeno pepper. Cilantro – lots of fresh cilantro for this recipe. If you don’t like cilantro use parsley, but give it a try, the cilantro really adds a nice fresh flavor to this salad. Cotija cheese – which is basically a Mexican version of feta, a bit less salty. I love both, so I don’t mind adding either cheese. Avocado – This will give a nice creaminess to our salad. Lime Juice – Avoid the bottled stuff, fresh lime juice is a must for any and all Mexican food. Spices – ground cumin, smoked paprika, black pepper, salt. Trust me these spices take the dish that extra mile flavor wise. Sour cream – We need a bit of tang, some nice acidity to carry through the dish. Mayonnaise – This is what Mexican street corn is typically rolled in to help all the spices sticks, the mayo in this recipe has a similar function.
This salad couldn’t be any easier to make. Simply char the corn, put together the salad with the red bell pepper, onion, cilantro, green onions, jalapeno pepper, and avocado, then make the dressing and combine everything together. Garnish with cheese and cilantro and you’re ready to enjoy! First up, we need to char the corn. Cut the corn off the cob and set it aside. If you’re using canned or frozen corn, you can skip this step. Heat up a large skillet over high heat and add the olive oil. Add the corn and stir it around. Cook for about 3-5 minutes or until the corn starts to char, which is why we’re using high heat. If you’re using frozen corn, you’ll need a couple of extra minutes to get the right charred bits. Now, transfer the corn to a large bowl and let it cool for a few minutes. Next, let’s put together the salad. Simply add the rest of the ingredients to the bowl, and stir everything together until well combined. Adjust lime juice and salt and pepper as necessary. Finally, let’s garnish the salad with extra cheese and cilantro, if preferred. And that’s it, folks! Your delicious Mexican street corn salad is ready to be enjoyed.
Storage
This salad can be stored in the refrigerator for up to 2 days. Store the salad in an airtight container, and hold off on adding the avocado until you’re ready to serve, so it doesn’t brown. When you’re ready to eat the salad, give it a good stir and adjust the seasoning as necessary.
Other Delicious Mexican Recipes To Try
Tres Leches Cake Taco Lasagna Crockpot Pork Carnitas Beef Tamale Casserole Antojitos 3 Ingredient Mexican Rice Carne Guisada Pollo Asado (Chicken Asado)
