Hello everybody, it’s Louise, welcome to my recipe page. Today, I will show you a way 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 little bit unique. This will be really delicious.
Mexican Street Corn Salad is one of the most well liked of recent trending foods on earth. It is appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. Mexican Street Corn Salad is something which I’ve loved my entire life. They’re fine and they look wonderful.
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 get started with this particular recipe, we have to first prepare a few ingredients. You can cook mexican street corn salad using 12 ingredients and 4 steps. Here is how you cook it.
The ingredients needed to make Mexican Street Corn Salad:
- Get 1 (16 oz) bag frozen corn - thawed and "drained"
- Prepare 1 poblano pepper - seeds removed, finely diced
- Get 2 tbs butter
- Make ready 1 tsp olive oil
- Make ready 2 tbs mayonnaise
- Prepare 2 tbs sour cream
- Prepare 2 tbs fresh cilantro - chopped
- Get 1/2 tsp Chipotle chili powder
- Get 1/2 tsp salt
- Make ready 1/4 tsp black pepper (optional)
- Prepare juice of one small lime
- Take 1/3 cup Queso fresco, crumbled
This Mexican street corn salad is my at-home version of all the elotes we ate in Austin. Creamy, tangy, and a bit spicy, it's one of my favorite ways to showcase summer sweet corn. If you've been reading the blog for a while, you know that fresh corn is one of my all-time favorite foods. Mexican street corn, or eloté, is a popular treat in Mexico and growing in popularity in the states as well.
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.
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 out of this world good. It is so easy to make and full of flavor. It only takes a few minutes to throw together and will blow your mind.
So that is going to wrap it up for this exceptional food mexican street corn salad recipe. Thanks so much for reading. I’m sure you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
