Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, mexican street corn salad. One of my favorites food recipes. This time, I’m gonna make it a little 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 popular of recent trending foods in the world. It’s easy, it is quick, it tastes delicious. It is appreciated by millions every day. Mexican Street Corn Salad is something which I’ve loved my whole life. They are fine and they look wonderful.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook mexican street corn salad using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Mexican Street Corn Salad:
- Take 1 (16 oz) bag frozen corn - thawed and "drained"
- Take 1 poblano pepper - seeds removed, finely diced
- Take 2 tbs butter
- Take 1 tsp olive oil
- Get 2 tbs mayonnaise
- Make ready 2 tbs sour cream
- Prepare 2 tbs fresh cilantro - chopped
- Make ready 1/2 tsp Chipotle chili powder
- Take 1/2 tsp salt
- Make ready 1/4 tsp black pepper (optional)
- Get juice of one small lime
- Make ready 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 special food mexican street corn salad recipe. Thank you very much for your time. I am sure you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
