Saturday, April 10, 2021

Mexican Street Corn Salad + Video

Mexican street corn salad is tangy and sweet with enough heat to make it interesting. Serve it with a weeknight meal or at your next cookout!

The traditional name for Mexican street corn salad is “esquites” and it’s typically served in a portable cup. While the flavor can be similar to “elotes,” the kernels are loose and mixed with other ingredients instead of being left on the cob.

If you’re looking for more south of the border favorites, try my Spicy Corn Skillet with Sausage or Restaurant-Style Mexican Rice.

Or, try this popular recipe that pairs crunchy, sweet kernels with tomatoes, mozzarella, herbs, and a simple dressing.

Mexican Street Corn Salad in a bowl

Mexican Street Corn Salad - Ingredient Notes

  • Sweet corn - Since this recipe is flexible, you can use whatever is most available. Frozen kernels will need to be thawed first, and canned ones should be drained thoroughly. Slice kernels off of fresh cobs before browning them on the stove, or grill the whole cobs until slightly charred. Then, skip the stovetop and add the kernels straight to the mixing bowl.
  • Cotija cheese - This is a popular cow’s milk cheese, named after the town in Mexico where it originated. It has a strong, salty flavor and a crumbly texture. While not quite the same, Feta or fresh Parmesan are the closest substitutes.
  • Sour cream - Greek yogurt is a great alternative that is higher in protein and lower in both fat and calories.
  • Jalapeno - Wear food safe gloves while cutting jalapenos since the oils are extremely hard to wash off and can then transfer to your eyes or other parts of your body. Remove all of the seeds, unless you would like your dish to be spicier, but be sure to let guests know if you do so.
  • Spices - While this recipe has plenty of heat, feel free to kick it up a notch with some red pepper flakes or a dash of cayenne.
  • Extra veggies - Chopped red bell peppers or avocado are a delicious addition to Mexican corn salad. Add the avocado just before serving since it oxidizes quickly and squeeze a little lemon juice over the top to keep it from browning.
Mexican Street Corn Salad ingredients

Serving Suggestions

Pair with tortilla chips for a hearty appetizer or serve alongside any of your favorite cookout foods.

This street corn salad tastes great with barbecue chicken, grilled steak or shrimp, tacos, enchiladas, and even burgers!

sauted corn

Kitchen Tools You Will Need
  • Large Skillet - Be sure that it is wide enough for all of the kernels to brown evenly.
  • Quality Knives - If you only make one kitchen investment, it should be good quality knives. They cut down on prep time and are important for safety as well.
  • Mixing Bowl - This one is my go-to!
Mexican Corn Salad adding lime juice

How long does Mexican corn salad last in the refrigerator?

This is best served the same day. If you have leftovers or want to prepare it ahead of time, it will keep for about 3 days in an airtight container.

However, I recommend making it no more than a day in advance if you will be serving it to guests.

More delicious salads to enjoy this summer




Enjoy!

With love from our simple kitchen to yours.

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Mexican Street Corn Salad with a spoon in the bowl


Video: Street Corn Salad


To see us make this recipe from start to finish, watch the video at the top of this post.


Yield: 4-5
Author: Donna Elick
Mexican Street Corn Salad

Mexican Street Corn Salad

Mexican street corn salad is tangy and sweet with enough heat to make it interesting. Serve it with a weeknight meal or at your next cookout!
Prep time: 10 MinCook time: 10 MinTotal time: 20 Min

Ingredients

  • 4 cups sweet corn, (**See Notes below, thawed, drained, or cut off the cob)
  • 1 tablespoon olive oil
  • 1/2 cup chopped red onion
  • 1/4 cup chopped green onion
  • 1 jalapeno, seeded and diced
  • 1/4 cup chopped cilantro
  • 1 garlic clove, minced
  • 1/2 cup cojita cheese
  • 2 1/2 tablespoons sour cream
  • 2 tablespoons mayo
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder
  • juice from 2 limes (about 3-4 tablespoons)
garnish (optional)
  • chopped cilantro 
  • extra cojita cheese

Instructions

  1. Cut corn kernels off of cob, or drain canned or thawed corn.
  2. Heat oil in a large skillet over high heat. Carefully spoon corn into the skillet and cook for about 8-10 minutes, or until corn starts to brown. Remove from heat and transfer to a large mixing bowl and allow to cool.
  3. Once the corn has cooled, add all remaining ingredients to the mixing bowl and stir until combined well.
  4. Garnish with additional chopped cilantro and extra cojita cheese if desired. Serve cold and enjoy!
DONNA'S NOTES
  1. You can use fresh, frozen, or canned sweet corn for this recipe. If you are using frozen corn, just be sure to thaw beforehand. If you are using canned corn, drain the excess juice. For corn on the cob, husk and cut the kernels off. You could also grill your corn on the cob until slightly charred, then cut the kernels off and toss with the ingredients.
  2. Cojita is a cow’s milk cheese, “named after the town of Cotija, Michoacán where it originated, Cotija cheese has a strong, salty flavor and is mostly used as a topping or mixed into sauces.” Source
  3. You can substitute sour cream for the yogurt.
  4. This is great served as a side, especially for cookout foods like barbeques, tacos, enchiladas, fajitas, or burgers. You can also dip your chips into it for an appetizer.
  5. Add red pepper flakes for extra spice. You could also add extra veggies like chopped red pepper, or avocados. If you would like avocado in your salad, add it just before serving since it oxidizes quickly. You could also add a little lemon to your avocado to keep it from browning.
  6. This is best served the same day. If you have leftovers or you want to prepare this ahead of time, you can store the salad in an airtight container in the refrigerator for about 3 days. If you are serving guests, I recommend making this just one day ahead.
  7. The traditional name for Mexican street corn salad is called “esquites”. This is typically served in a cup with corn off of the cob and mixed in a variety of ways. This is not the same as “elote”, which has the corn still on the cob.
  8. I recommend wearing food safe gloves while cutting jalapenos to protect your hands from the oils. The oils are extremely hard to wash off, and can then transfer to your eyes or other parts of your body. Be sure to remove all seeds, unless you would like your salad to have more spice. If you are serving guests, let them know if you have added jalapeno seeds, as this can make it extra spicy for some people.


Mexican Street Corn Salad in a bowl

Originally published April 2021

https://amzn.to/2npi3zd

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