Oh, my friends, do I have a treat for you today! I’m so excited to share a recipe that has truly captured my heart: this incredible Mexican street corn salad. You might know it as esquites. It takes all the vibrant, creamy, cheesy goodness of classic elote, that amazing grilled corn on the cob, and transforms it into a super convenient, off-the-cob salad. It’s bursting with bright lime and a touch of chili. Just imagine that flavor!
I remember the first time I tasted anything like this. It was at a small street fair, and the aroma alone pulled me in. One bite, and I was hooked! It instantly reminded me of the simple, fresh ingredients my nonna always cherished in her kitchen. Even though it’s Mexican, that focus on quality produce and bold, natural flavors truly speaks to my Italian soul.
As Lina Kohn from Gourmet Gusto, I live for sharing authentic flavors and culinary joy with you. This Mexican street corn salad recipe is no exception. Get ready to fall in love!
Why You’ll Love This Mexican Street Corn Salad
This Mexican street corn salad isn’t just another side dish. It’s a flavor explosion waiting to happen! I truly believe it will become a new favorite in your home. Here’s why:
- It’s incredibly easy to make.
- The flavors are so fresh and vibrant.
- It’s a super versatile side for any meal.
- You get all the elote taste without the mess.
- It’s perfect for picnics and potlucks.
The Ultimate Mexican Street Corn Salad Experience
Get ready for a treat with this Mexican street corn salad. The corn gets perfectly charred, adding a smoky depth. Then, it’s tossed in a rich, creamy sauce that clings to every kernel. The bright zing of fresh lime cuts through the richness beautifully. Finally, a hint of chili powder adds that perfect, subtle warmth. It’s truly a delicious experience.
Essential Ingredients for Your Mexican Street Corn Salad
To make this amazing Mexican street corn salad, you’ll need some key players. Each ingredient brings its own special something to the party. Here is exactly what I use in my kitchen:
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus extra for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus extra for garnish
- 1/4 teaspoon smoked paprika
- 1/4 cup finely chopped fresh cilantro, plus extra for garnish
- 1/4 cup finely chopped red onion (this is optional)
- Salt to taste
- Freshly ground black pepper to taste
Choosing the Best Corn for Mexican Street Corn Salad
The corn is the star of our Mexican street corn salad. You can use fresh corn, right off the cob, especially when it’s in season. It gives a lovely sweet pop! Frozen corn works beautifully too. Just make sure it’s good quality. Both will char nicely and taste delicious in this recipe.
Key Flavor Builders in This Mexican Street Corn Salad
Several ingredients make this Mexican street corn salad sing. Cotija cheese offers a salty, crumbly texture. Fresh lime juice brings a bright, tangy zing. Chili powder adds that signature warmth and subtle spice. Mexican crema or sour cream makes it wonderfully creamy. These all work together for that authentic taste.
How to Craft Your Mexican Street Corn Salad
Making this Mexican street corn salad is really simple. Just follow these steps, and you’ll have a delicious dish in no time. I’ve broken it down to make it super easy for you. Let’s get cooking!
- First, heat a large skillet. Use medium-high heat.
- Add the butter to the hot skillet. Let it melt completely.
- Toss in your corn kernels. Spread them out evenly.
- Cook the corn, stirring sometimes. Look for slight charring. This takes about 7 to 10 minutes.
- Once done, take the corn off the heat. Let it cool down a bit.
- While the corn cools, grab a big bowl.
- Whisk together mayonnaise, sour cream, and lime juice.
- Add the chili powder and smoked paprika. Whisk until it’s smooth.
- Now, add the cooled corn to the bowl.
- Stir in the cotija cheese, cilantro, and red onion.
- Mix everything gently. Make sure all the corn is coated.
- Taste your salad. Add salt and pepper if needed.
- Transfer the salad to a serving dish.
- Garnish with more cheese, chili powder, or cilantro.
- Serve right away, or chill for 30 minutes. Chilling lets the flavors really blend.
Achieving Perfectly Charred Corn for Mexican Street Corn Salad
Charring the corn is a key step for this Mexican street corn salad. It adds so much flavor! Heat your skillet until it’s quite hot. Add the corn in a single layer if you can. Cook it without stirring too much at first. You want those little browned spots. That char brings a lovely smoky taste. It really makes the corn pop in the salad.
Assembling Your Creamy Mexican Street Corn Salad
Once your corn is perfectly charred, it’s time to assemble your Mexican street corn salad. This is where the magic happens! Gently fold the slightly cooled corn into the creamy dressing. Add the cotija cheese, fresh cilantro, and red onion. Mix everything until it’s well combined. Make sure every kernel is coated in that delicious sauce. Taste and adjust the seasoning. You might want a little more salt or a dash of pepper. Enjoy this creamy delight!
Tips for a Stellar Mexican Street Corn Salad
I want you to have the best Mexican street corn salad every time. Here are my top tips for success. Don’t be afraid to taste as you go. Adjusting seasonings is key! If you can’t find cotija cheese, mild feta is a good stand-in. For extra flavor, a tiny pinch of cayenne pepper with the chili powder can add a nice kick. Always use fresh lime juice; it makes a huge difference. Don’t overmix the salad once the dressing is in. You want to keep those corn kernels intact. Chilling it briefly really helps the flavors meld together beautifully.
Customizing Your Mexican Street Corn Salad
Feel free to make this Mexican street corn salad your own! For more heat, add a few drops of hot sauce. You could stir in some finely diced jalapeño. Try adding a little grilled bell pepper for extra sweetness. A sprinkle of smoked paprika enhances the smoky notes. Have fun experimenting with different herbs too!
Frequently Asked Questions About Mexican Street Corn Salad
I get a lot of questions about this Mexican street corn salad. Here are some common ones that might help you out. I want you to feel confident making this delicious dish!
Can I make Mexican street corn salad ahead of time?
Yes, absolutely! You can prepare this Mexican street corn salad a few hours in advance. It often tastes even better as the flavors meld. Just keep it chilled in the fridge.
What can I substitute for cotija cheese in Mexican street corn salad?
If you can’t find cotija, crumbled feta cheese is your best bet. It has a similar salty, tangy profile. Queso fresco could also work, though it’s milder.
Is Mexican street corn salad spicy?
This Mexican street corn salad recipe has a mild warmth from the chili powder. You can easily adjust the spice. Add more chili powder or a pinch of cayenne for extra heat. Or, leave it out for a totally mild version.
Storing Leftover Mexican Street Corn Salad
If you have any Mexican street corn salad left, store it in an airtight container. Keep it in the refrigerator. It’s best eaten within 2 days. The flavors stay fresh and delicious. Give it a gentle stir before serving again.
Estimated Nutritional Information for Mexican Street Corn Salad
I know many of you like to keep an eye on nutrition. The following values for this Mexican street corn salad are estimates. They can change based on the exact brands and ingredients you use. A typical serving (about 1 cup) generally contains around 280 calories, 22g of fat, 6g of protein, and 18g of carbohydrates. Enjoy this delicious dish!
Share Your Mexican Street Corn Salad Creation
I absolutely love hearing from you! If you make this Mexican street corn salad, please let me know. Leave a comment below and tell me how it turned out. Did you customize it? How did your family like it? Your feedback truly brightens my day! Also, if you share your delicious creation on social media, tag Gourmet Gusto. I can’t wait to see your wonderful dishes. Let’s keep sharing our passion for amazing food together!
Print
Amazing Mexican Street Corn Salad: 3 Flavors in 1 Dish
- Total Time: 25 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
This Mexican street corn salad, also known as esquites, brings the vibrant flavors of classic elote into a convenient off-the-cob dish. Creamy, cheesy, and bursting with lime and chili, it’s a perfect side for any meal.
Ingredients
- 4 cups fresh or frozen corn kernels
- 2 tablespoons unsalted butter
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Mexican crema
- 1/4 cup crumbled cotija cheese, plus more for garnish
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder, plus more for garnish
- 1/4 teaspoon smoked paprika
- 1/4 cup finely chopped fresh cilantro, plus more for garnish
- 1/4 cup finely chopped red onion (optional)
- Salt to taste
- Freshly ground black pepper to taste
Instructions
- Heat butter in a large skillet over medium-high heat. Add corn kernels and cook, stirring occasionally, until slightly charred and tender, about 7-10 minutes.
- Remove corn from heat and let cool slightly.
- In a large bowl, whisk together mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth.
- Add the cooled corn, cotija cheese, chopped cilantro, and red onion (if using) to the bowl.
- Stir gently to combine, ensuring all ingredients are well coated.
- Taste and adjust seasoning with salt and pepper as needed.
- Transfer the salad to a serving dish. Garnish with additional cotija cheese, chili powder, and fresh cilantro, if desired.
- Serve immediately or chill for at least 30 minutes for flavors to meld.
Notes
- For a spicier kick, add a pinch of cayenne pepper or a dash of hot sauce.
- If cotija cheese is unavailable, you can substitute with feta cheese.
- This salad is best served fresh but can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 cup
- Calories: 280
- Sugar: 8g
- Sodium: 350mg
- Fat: 22g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 25mg
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