Simple Way to Make Mexican Street Corn Salad in 10 Minutes for Beginners

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, mexican street corn salad. It is one of my favorites food recipes. This time, I am going to make it a bit tasty. This is gonna smell and look delicious.

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!

Mexican Street Corn Salad is one of the most well liked of recent trending foods in the world. It’s simple, it’s fast, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. Mexican Street Corn Salad is something that I have loved my whole life.

To get started with this recipe, we must first prepare a few components. You can cook mexican street corn salad using 12 ingredients and 4 steps. Here is how you can achieve it.

Ingredients

The ingredients needed to make Mexican Street Corn Salad:

1. Prepare 1 (16 oz) bag frozen corn - thawed and "drained"
2. Prepare 1 poblano pepper - seeds removed, finely diced
3. Get 2 tbs butter
4. Prepare 1 tsp olive oil
5. Take 2 tbs mayonnaise
6. Get 2 tbs sour cream
7. Prepare 2 tbs fresh cilantro - chopped
8. Make ready 1/2 tsp Chipotle chili powder
9. Make ready 1/2 tsp salt
10. Make ready 1/4 tsp black pepper (optional)
11. Get juice of one small lime
12. Take 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. This Mexican Street Corn Salad is the perfect summer recipe when good corn is in season!

Instructions

Steps to make Mexican Street Corn Salad:

1. 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.
2. 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.
3. 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.
4. 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.

You get all the classic flavors of Mexican Street Corn but it's served salad style along with avocado. This Mexican Street Corn Salad is packed with fresh flavors and cotija cheese! This is the perfect side dish that turns the classic Mexican street food into a delicious and easy to make salad! An easy recipe for eloté-inspired Mexican corn salad from Delish.com. Looking for ways to use up that sweet summer corn?

So that’s going to wrap it up for this special food mexican street corn salad recipe. Thanks so much for reading. I’m sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!

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