MEXICAN STREET CORN SALAD

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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.

Cheerful Cinco de Mayo, companions! I simply love to commend this occasion since I think in another life I was conceived Mexican since I ridiculously, truly love Mexican food! It’s my top pick, truth be told. I would be cheerful preparing Mexican food each and every day, cook it as well as eat it too. For this Cinco de Mayo however, I have a magnificent Mexican road corn salad to impart to you, which is known as Esquites or vasito de elotes which in a real sense implies little corn-cup.

Esquites is normally made with corn sautéed in spread with onions, chilies, and salt, then, at that point, served in a cup and finished off with different mixes of lime juice, stew powder, hot sauce, salt, mayo, and so on

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My form here is comparable yet a bit unique. I like to add a couple of additional fixings to my corn salad since I like to serve and eat this as a supper instead of a side, which it could absolutely be.

Tips For The Best Mexican Street Corn

  • I did use fresh corn but traditionally mature corn is used, which is first boiled in salted water then sautéed in butter.
  • Firing up your grill and grilling your corn (still on the cob if on the BBQ, remove the kernels after) is a nice way to add some different dimensions to the dish.
  • Want a way to bulk this dish up a bit? Try my Mini Mexican Street Corn Tacos!
  • If you’re looking for the coleslaw version of this recipe, check out my new recipe for Mexican Street Corn Slaw!

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.

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EQUIPMENT

  • 12-inch Cast Iron Skillet

INGREDIENTS

  • 4 cups corn (about 5 ears), cut from the cob
  • 1 tablespoon olive oil
  • 1/2 red bell pepper chopped
  • 1/2 small red onion finely chopped
  • 1/2 cup fresh cilantro chopped
  • 6 green onions chopped
  • 1 jalapeno pepper diced
  • 1/2 avocado chopped
  • 4 tablespoon lime juice (from about 2 limes)
  • 1/2 teaspoon cumin ground
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon black pepper ground
  • 1/4 teaspoon salt
  • 2 tablespoon sour cream (or yogurt)
  • 2 tablespoon mayonnaise
  • 1/2 cup cotija cheese (or feta), crumbled

INSTRUCTIONS

  1. Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
  2. Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
  3. Transfer the corn to a large bowl and let it cool for a couple minutes.
  4. To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
  5. To serve garnish with additional cheese and cilantro, if preferred.
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RECIPE NOTES

  • I usually make this with feta cheese since I always have a hard time finding Cotija cheese, which is a Mexican cheese similar to feta.
  • Store in an airtight container in the fridge for 3-4 days, I don’t recommend freezing this dish.

Nutrition Information:

Calories: 344kcal (17%) | Carbohydrates: 39g (13%) | Protein: 9g (18%) | Fat: 20g (31%) | Saturated Fat: 5g (31%) | Cholesterol: 22mg (7%) | Sodium: 411mg (18%) | Potassium: 578mg (17%) | Fiber: 6g (25%) | Sugar: 9g (10%) | Vitamin A: 1500IU (30%) | Vitamin C: 42.6mg (52%) | Calcium: 120mg (12%) | Iron: 1.5mg (8%)

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