Mexican Street Corn Salad

Hello everybody, hope you are having an amazing day today. Today, we’re going to make a special dish, mexican street corn salad. One of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

Prepare your Mexican street corn salad - Add the remaining ingredients to the bowl and stir thoroughly. Add salt, pepper, and lime juice to taste. Garnish with additional cheese and cilantro and serve! Tips For The Best Mexican Street Corn Mexican Street Corn Salad Be the first to rate & review!

Mexican Street Corn Salad is one of the most well liked of recent trending meals in the world. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Mexican Street Corn Salad is something that I have loved my whole life. They’re fine and they look wonderful.

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

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The ingredients needed to make Mexican Street Corn Salad:
  1. Get 1 (16 oz) bag frozen corn - thawed and "drained"
  2. Make ready 1 poblano pepper - seeds removed, finely diced
  3. Prepare 2 tbs butter
  4. Get 1 tsp olive oil
  5. Prepare 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. Take 1⁄4 tsp black pepper (optional)
  11. Take juice of one small lime
  12. Prepare 1⁄3 cup Queso fresco, crumbled

Mexican street corn salad (also called esquites) is basically an off-the-cob version of elote. And if you're unfamiliar, elote is simply grilled sweet corn on the cob that is topped with a mixture of mayo, chili powder and cotija cheese. Pour the corn into a saucepan, and boil over high heat until hot. Drain well, and return to the saucepan.

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Instructions 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. Spread out corn and cook 2 more minutes.
  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.

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. Season to taste with ground red pepper and lime juice. This Easy Mexican Street Corn Salad is made with fresh, canned, or frozen corn and goes great alongside fajitas, on tacos, or with chicken.

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