How to Make Appetizing Mexican Street Corn Salad

Mexican Street Corn Salad. 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!

This Mexican street corn salad is my at-home version of all the elotes we ate in Austin. You can serve this Mexican street corn salad just after you make it, although I love it best after it chills for a bit. Consequently, it's a great make-ahead option for cookouts and picnics! You can cook Mexican Street Corn Salad using 12 ingredients and 4 steps. Here is how you achieve that.

Ingredients of Mexican Street Corn Salad

1. Prepare 1 (16 oz) of bag frozen corn – thawed and "drained".
2. Prepare 1 of poblano pepper – seeds removed, finely diced.
3. You need 2 tbs of butter.
4. It’s 1 tsp of olive oil.
5. You need 2 tbs of mayonnaise.
6. It’s 2 tbs of sour cream.
7. It’s 2 tbs of fresh cilantro – chopped.
8. You need 1/2 tsp of Chipotle chili powder.
9. It’s 1/2 tsp of salt.
10. You need 1/4 tsp of black pepper (optional).
11. You need of juice of one small lime.
12. It’s 1/3 cup of Queso fresco, crumbled.

Mexican street corn, or eloté, is a popular treat in Mexico and growing in popularity in the states as well. 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 packed with fresh flavors and cotija cheese!

Mexican Street Corn Salad step by step

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, level out and let sit 2 min. Repeat one more time..
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..

This is the perfect side dish that turns the classic Mexican street food into a delicious and easy to make salad! Friends, meet my new FFS… This Mexican Street Corn Salad is the perfect summer recipe when good corn is in season! You get all the classic flavors of Mexican Street Corn but it's served salad style along with avocado. 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.