Mexican Street Corn Salad. Check Out our Selection & Order Now. Free UK Delivery on Eligible Orders! Enjoy your local restaurant favourites from the comfort of your own home.
Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan. Stir in the butter, mayonnaise, and cotija cheese. You can cook Mexican Street Corn Salad using 12 ingredients and 4 steps. Here is how you cook that.
Ingredients of Mexican Street Corn Salad
- You need 1 (16 oz) of bag frozen corn – thawed and "drained".
- It’s 1 of poblano pepper – seeds removed, finely diced.
- You need 2 tbs of butter.
- You need 1 tsp of olive oil.
- You need 2 tbs of mayonnaise.
- You need 2 tbs of sour cream.
- Prepare 2 tbs of fresh cilantro – chopped.
- You need 1/2 tsp of Chipotle chili powder.
- Prepare 1/2 tsp of salt.
- Prepare 1/4 tsp of black pepper (optional).
- Prepare of juice of one small lime.
- It’s 1/3 cup of Queso fresco, crumbled.
Season to taste with ground red pepper and lime juice. Mexican Street Corn Also known by the names esquites or elote, it is an easy, healthy, salad that will change the way you think about corn. I love to eat it as a main dish but it is delicious served alongside BBQ, burgers, or pulled pork. Think about how delicious this is with Pork Carnitas!!
Mexican Street Corn Salad step by step
- 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. Spread out corn and cook 2 more minutes..
- 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..
This Mexican Street corn salad recipe we are making today is made with off the cob corn. As it is not always possible to buy or get fresh corn ears this recipe is for you because there is no reason to pass on this great salad. You can make this corn salad just as well with frozen corn or with canned corn. By the way, you can also make esquites/Mexican street corn with corn on the cob. Smoky, sweet, spicy, and tangy, esquites are the off-the-cob version of elotes —grilled Mexican street corn slathered with creamy, cheesy, lime-scented, chili-flecked sauce.