Mexican Street Corn Salad
Mexican Street Corn Salad
This Mexican Street Corn Salad (also known as Esquites) is made easily from frozen corn and is full of fresh flavors and delicious cotija cheese! This recipe takes all the flavor of traditional Mexican Street Corn and turns it into a salad! Great on its own and also would make a great dip with chips or topping for tacos!
What you will need to make this Mexican Street Corn Salad:
Salad Ingredients:
4 cups of frozen corn – I used 2 cups of frozen white corn and 2 cups of frozen yellow sweet corn
1 red bell pepper diced
1 bunch of fresh cilantro
1 jalapeno diced
1/2 red onion diced
1 cup crumbled cotija cheese
1 TBSP Olive Oil
Dressing Ingredients:
3 TBSP sour cream
2 TBSP mayo
4 TBSP lime juice – approximately 2 limes
1/2 tsp cumin
1/2 tsp paprika
1/2 tsp salt – the only salt I use
1/4 teaspoon chili powder
How to make this Mexican Street Corn Salad:
- Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside and allow to cool for 10 minutes.
- Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
- In a small mixing bowl, add all dressing ingredients and mix well until smooth.
- Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix well.
- Add remaining cheese and some cilantro as a garnish!
- Serve or cover and store in fridge for up to 8 hours before serving.
Mexican Street Corn Salad
Ingredients
Salad Ingredients
- 4 cups frozen corn. –I used 2 cups of frozen white corn and 2 cups of frozen yellow sweet corn
- 1 red bell pepper – diced
- 1 small bunch of fresh cilantro
- 1 jalapeno, diced
- 1/2 red onion, diced
- 1 cup crumbled cotija cheese
- 1 TBSP olive oil
Dressing Ingredients
- 3 TBSP sour cream
- 2 TBSP mayo
- 4 TBSP lime juice approximately 2 limes1
- 1/2 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/2 tsp chili powder
Instructions
- Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside and allow to cool for 10 minutes.
- Add pepper, jalapeno, cilantro, and onion to large bowl with corn and mix well.
- In a small mixing bowl, add all dressing ingredients and mix well until smooth.
- Add dressing to large bowl with corn and mix well. Add 1/2 cotija cheese and mix
- Add remaining cheese and some cilantro as a garnish!
- Serve or cover and store in fridge for up to 8 hours before serving.
Tips for this Mexican Street Corn Salad:
** This Mexican Corn Salad is a great dish for potlucks. You can assemble the base of the salad and keep the cheese and dressing separate and then assemble when you arrive to your potluck. Just keep in mind, this is best served chilled!
**Don’t skip the step of charring the corn! It really adds to the flavor of these fresh and delicious Mexican Street Corn Tacos! Just make sure not to ‘over char’! Dance the fine line! Flavor, flavor, flavor!!
**You can use fresh or frozen corn. Either will work, but I found that the frozen corn worked great! The biggest tip for flavor, is to be sure you add a little char to the corn from a nice pan fry. That’ll add the necessary flavor to mimic the classic Street Corn.
