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Mexican Street Corn Salad: A Delicious & Easy Recipe

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Mexican Street Corn Salad, or Esquites, is a vibrant and flavorful dish that will transport your taste buds straight to the bustling streets of Mexico! Forget everything you thought you knew about corn salad; this is a flavor explosion in every bite. Imagine the smoky char of grilled corn, the creamy tang of mayonnaise and cotija cheese, the zesty kick of lime, and the subtle heat of chili powder – all combined in one irresistible bowl.

Esquites, unlike its on-the-cob counterpart Elote, is traditionally served in a cup, making it incredibly easy to enjoy on the go. This beloved street food has deep roots in Mexican culture, offering a delicious and affordable snack for generations. While variations exist throughout Mexico, the core ingredients remain the same: corn, mayonnaise, cheese, chili powder, and lime.

What makes Mexican Street Corn Salad so universally appealing? It’s the perfect balance of sweet, savory, creamy, and spicy. The charred corn provides a delightful sweetness and smoky depth, while the creamy dressing and salty cheese create a luxurious texture. The lime juice adds a refreshing tang, and the chili powder provides a gentle warmth that lingers on the palate. Plus, it’s incredibly easy to customize to your liking! Whether you prefer it mild or spicy, this salad is guaranteed to be a crowd-pleaser. I know my family requests it at every summer barbecue!

Mexican Street Corn Salad this Recipe

Ingredients:

  • 6 ears of fresh corn, husks and silk removed
  • 2 tablespoons olive oil
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1/4 cup crumbled cotija cheese, plus more for garnish
  • 1/4 cup chopped fresh cilantro
  • 1-2 jalapeños, seeded and finely minced (adjust to your spice preference)
  • 1 lime, zested and juiced
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon smoked paprika
  • Salt and freshly ground black pepper to taste
  • Optional garnishes: extra cotija cheese, cilantro, lime wedges, hot sauce

Grilling the Corn:

  1. Prepare the corn: Start by shucking your corn. Remove all the husks and silk. Make sure you get all those little strands off!
  2. Preheat your grill: Get your grill nice and hot. I usually aim for medium-high heat, around 375-400°F (190-200°C). You want those beautiful char marks!
  3. Oil the corn: Brush the corn lightly with olive oil. This helps prevent it from sticking to the grill and also encourages even browning. Don’t overdo it, just a light coating is perfect.
  4. Grill the corn: Place the corn directly on the grill grates. Grill for about 10-15 minutes, turning every few minutes, until the kernels are tender and slightly charred. Keep a close eye on them – you want that smoky flavor without burning them to a crisp. The kernels should be slightly softened and have some nice brown spots.
  5. Check for doneness: To check if the corn is done, pierce a kernel with a fork. It should be tender and release a milky juice. If it’s still hard, continue grilling for a few more minutes.
  6. Remove from grill: Once the corn is grilled to your liking, remove it from the grill and let it cool slightly before handling. This will make it easier to cut the kernels off the cob.

Preparing the Dressing:

  1. Combine the base: In a medium-sized bowl, whisk together the mayonnaise and sour cream until smooth. This forms the creamy base of our delicious dressing.
  2. Add the cheese: Stir in the crumbled cotija cheese. This adds a salty, tangy flavor that’s characteristic of Mexican street corn. Reserve some for garnish later!
  3. Incorporate the cilantro: Add the chopped fresh cilantro to the bowl. Cilantro brings a bright, fresh flavor that complements the other ingredients perfectly.
  4. Spice it up: Add the minced jalapeño to the dressing. Remember to adjust the amount to your spice preference. If you’re sensitive to heat, start with a small amount and taste as you go.
  5. Zest and juice the lime: Zest the lime directly into the bowl, followed by the lime juice. The lime zest adds a fragrant citrus note, while the juice provides acidity and balances the richness of the mayonnaise and sour cream.
  6. Add the spices: Stir in the chili powder and smoked paprika. These spices add warmth and depth of flavor to the dressing. The smoked paprika, in particular, contributes a subtle smoky element that enhances the overall taste.
  7. Season to taste: Season the dressing with salt and freshly ground black pepper to taste. Be sure to taste and adjust the seasoning as needed. Remember that the cotija cheese is already quite salty, so you may not need to add much salt.
  8. Mix well: Whisk all the ingredients together until well combined. The dressing should be smooth, creamy, and flavorful.
  9. Chill (optional): For the best flavor, cover the bowl and refrigerate the dressing for at least 30 minutes to allow the flavors to meld. This step is optional, but it definitely makes a difference!

Assembling the Salad:

  1. Cut the kernels: Once the grilled corn has cooled slightly, hold each ear of corn upright and use a sharp knife to carefully cut the kernels off the cob. Work your way around the cob, removing all the kernels.
  2. Combine corn and dressing: In a large bowl, combine the grilled corn kernels and the prepared dressing.
  3. Mix gently: Gently toss the corn and dressing together until the kernels are evenly coated. Be careful not to overmix, as this can make the corn mushy.
  4. Taste and adjust: Taste the salad and adjust the seasoning as needed. You may want to add more salt, pepper, lime juice, or chili powder to suit your taste.
  5. Chill (optional): For the best flavor, cover the bowl and refrigerate the salad for at least 30 minutes to allow the flavors to meld. This step is optional, but it’s highly recommended.
  6. Serve: When you’re ready to serve, transfer the Mexican Street Corn Salad to a serving bowl or individual plates.
  7. Garnish: Garnish with extra crumbled cotija cheese, chopped fresh cilantro, and lime wedges. You can also add a drizzle of hot sauce for an extra kick.

Alternative Cooking Methods for the Corn:

If you don’t have a grill, or the weather isn’t cooperating, don’t worry! There are several other ways to cook the corn for this salad:

Boiling:

  1. Bring a large pot of salted water to a boil.
  2. Add the shucked corn to the boiling water.
  3. Cook for 5-7 minutes, or until the kernels are tender.
  4. Remove the corn from the pot and let it cool slightly before cutting off the kernels.

Steaming:

  1. Fill a pot with about an inch of water and bring it to a boil.
  2. Place a steamer basket in the pot, making sure the water doesn’t touch the bottom of the basket.
  3. Add the shucked corn to the steamer basket.
  4. Cover the pot and steam for 8-10 minutes, or until the kernels are tender.
  5. Remove the corn from the pot and let it cool slightly before cutting off the kernels.

Roasting:

  1. Preheat your oven to 400°F (200°C).
  2. Place the shucked corn on a baking sheet.
  3. Drizzle with olive oil and season with salt and pepper.
  4. Roast for 20-25 minutes, or until the kernels are tender and slightly browned, turning halfway through.
  5. Remove the corn from the oven and let it cool slightly before cutting off the kernels.

Skillet Cooking:

  1. Cut the kernels off the cob first.
  2. Heat olive oil in a large skillet over medium-high heat.
  3. Add the corn kernels to the skillet and cook, stirring occasionally, until they are lightly browned and slightly softened, about 5-7 minutes.
  4. Remove from heat and proceed with the recipe.

Tips and Variations:

  • Spice Level: Adjust the amount of jalapeño to control the spice level. For a milder salad, remove the seeds and membranes from the jalapeño before mincing. For a spicier salad, leave the seeds in or add a pinch of cayenne pepper.
  • Cheese: If you can’t find cotija cheese, you can substitute queso fresco or feta cheese.
  • Herbs: Feel free to experiment with other herbs, such as parsley or chives.
  • Vegetables: Add other vegetables to the salad, such as diced red onion, bell peppers, or avocado.
  • Make it a meal: Serve the Mexican Street Corn Salad as a side dish or as a topping for grilled chicken, fish, or tacos. You can also add black beans or quinoa to make it a more substantial meal.
  • Vegan Option: To make this salad vegan, use vegan mayonnaise and omit the cotija cheese or substitute it with a vegan cheese alternative.
  • Storage: Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days.
  • Freshness: For the best flavor and texture, use fresh corn that is in season.
  • Grilling Time: Grilling time may vary depending on the heat of your grill. Keep a close eye on the corn and adjust the grilling time as needed.
  • Serving Suggestions: This salad is perfect for potlucks, barbecues, picnics, or

    Mexican Street Corn Salad

    Conclusion:

    This Mexican Street Corn Salad isn’t just another side dish; it’s a vibrant explosion of flavor that will transport you straight to a bustling Mexican street corner. The sweetness of the corn, the creamy tang of the dressing, the spicy kick of the chili powder, and the fresh burst of cilantro all combine to create a symphony of tastes and textures that’s simply irresistible. Trust me, once you try it, you’ll be making it again and again!

    But what truly makes this recipe a must-try is its versatility. It’s perfect as a side for grilled chicken, fish tacos, or even a simple burger. Imagine serving it alongside some juicy carne asada – the flavors complement each other beautifully! Or, for a vegetarian option, try pairing it with black bean burgers or grilled halloumi cheese. The possibilities are endless!

    And speaking of versatility, don’t be afraid to experiment with variations to make it your own. Want to add a little extra heat? Throw in some finely diced jalapeño or a pinch of cayenne pepper. Craving a smoky flavor? Grill the corn before cutting it off the cob. For a creamier texture, add a dollop of sour cream or Mexican crema. You could even incorporate other vegetables like bell peppers or red onion for added crunch and color.

    Here are a few serving suggestions to get you started:

    Serving Suggestions:

    • As a side dish: Serve alongside grilled meats, fish, or vegetarian entrees.
    • As a topping: Spoon it over tacos, nachos, or quesadillas.
    • As a dip: Serve with tortilla chips for a flavorful and crowd-pleasing appetizer.
    • In a bowl: Combine with quinoa or rice for a hearty and satisfying meal.

    I personally love adding a squeeze of lime juice right before serving to brighten up the flavors even more. And if you’re feeling adventurous, try topping it with crumbled cotija cheese for an extra salty and savory kick.

    This recipe is also incredibly easy to make, which is a huge bonus. It requires minimal ingredients and comes together in just minutes, making it perfect for busy weeknights or impromptu gatherings. Plus, it’s a guaranteed crowd-pleaser, so you can be sure that everyone will love it.

    So, what are you waiting for? Grab your ingredients and get ready to experience the magic of Mexican Street Corn Salad! I’m confident that you’ll be blown away by the deliciousness.

    I’m so excited for you to try this recipe! Once you do, please come back and share your experience in the comments below. Let me know what variations you tried, what you served it with, and what your family and friends thought. I can’t wait to hear all about it! Happy cooking! I’m sure you’ll find this to be a new favorite.

    Mexican Street Corn Salad: A Delicious & Easy Recipe

    Grilled corn kernels tossed in a creamy, tangy, spicy dressing with cotija cheese, cilantro, jalapeño, and lime. A twist on Mexican street corn!

    Save This Recipe
    Prep Time20 minutes
    Cook Time15 minutes
    Total Time35 minutes
    Yield6 servings
    👨‍🍳By: Ava
    📂Category: Appetizer
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 6 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • Spice Level: Adjust the amount of jalapeño to control the spice level. For a milder salad, remove the seeds and membranes from the jalapeño before mincing. For a spicier salad, leave the seeds in or add a pinch of cayenne pepper.
    • Cheese: If you can’t find cotija cheese, you can substitute queso fresco or feta cheese.
    • Herbs: Feel free to experiment with other herbs, such as parsley or chives.
    • Vegetables: Add other vegetables to the salad, such as diced red onion, bell peppers, or avocado.
    • Make it a meal: Serve the Mexican Street Corn Salad as a side dish or as a topping for grilled chicken, fish, or tacos. You can also add black beans or quinoa to make it a more substantial meal.
    • Vegan Option: To make this salad vegan, use vegan mayonnaise and omit the cotija cheese or substitute it with a vegan cheese alternative.
    • Storage: Store leftover Mexican Street Corn Salad in an airtight container in the refrigerator for up to 3 days.
    • Freshness: For the best flavor and texture, use fresh corn that is in season.
    • Grilling Time: Grilling time may vary depending on the heat of your grill. Keep a close eye on the corn and adjust the grilling time as needed.
    • Serving Suggestions: This salad is perfect for potlucks, barbecues, picnics, or as a side dish with any summer meal.
    • Alternative Cooking Methods: If you don’t have a grill, you can boil, steam, roast, or skillet-cook the corn. See the recipe for detailed instructions.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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