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Mexican Street Corn Salad:
Mexican street corn salad is known as "esquites." Mexican street corn or "elote" is a staple dish of summertime in Mexico. It’s a traditional recipe, but now elote is largely known as street cart food. “Elote” translates from Spanish to English as “corn cob" which is a staple in much of Mexican cooking. Corn is also a very popular side dish in the U.S., but we do not always add as many spices to it or enjoy it on it's own. This salad is perfect for summer barbecues and pot luck get togethers, but my family and I eat it all year round because it's so flavorful. What's great about this recipe is that you can make it as spicy and hot as you like. The mayo and sour cream add the creaminess to this recipe, while the jalapeños add heat and the cilantro makes it refreshing. If you do not have Cotija cheese, you can substitute it for grated Parmesan or crumbled feta cheese. You can also substitute the cilantro for fresh parsley if you have to. If you decide to make this recipe tweak it to your taste, you can't go wrong with it. Enjoy! Now, let's cook!
Cuisine: Mexican
Course: Side
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving: 4-5
Ingredients:
Mexican street corn salad is known as "esquites." Mexican street corn or "elote" is a staple dish of summertime in Mexico. It’s a traditional recipe, but now elote is largely known as street cart food. “Elote” translates from Spanish to English as “corn cob" which is a staple in much of Mexican cooking. Corn is also a very popular side dish in the U.S., but we do not always add as many spices to it or enjoy it on it's own. This salad is perfect for summer barbecues and pot luck get togethers, but my family and I eat it all year round because it's so flavorful. What's great about this recipe is that you can make it as spicy and hot as you like. The mayo and sour cream add the creaminess to this recipe, while the jalapeños add heat and the cilantro makes it refreshing. If you do not have Cotija cheese, you can substitute it for grated Parmesan or crumbled feta cheese. You can also substitute the cilantro for fresh parsley if you have to. If you decide to make this recipe tweak it to your taste, you can't go wrong with it. Enjoy! Now, let's cook!
Cuisine: Mexican
Course: Side
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving: 4-5
Ingredients:
- 4 cups sweet corn (can be canned, thawed from frozen, or husked fresh corn)
- 1 tablespoon olive oil
- 1/2 cup red onion, chopped
- 1/4 cup green onion, chopped
- 1 jalapeno, seeded and diced (optional)
- 1/4 cup cilantro, chopped
- 1 garlic clove, minced
- 1/2 cup Cojita cheese (or more to your taste)
- 2 1/2 tablespoons sour cream
- 2 tablespoons mayo
- 1/4 teaspoon kosher salt
- 1/4 teaspoon chili powder OR smoked paprika
- 4 tablespoons fresh lime juice, from 2 limes
- extra Cotija cheese
- extra cilantro for garnish
- Cut corn kernels off of cob, or drain canned or thawed corn.
- Heat olive oil in a large skillet over medium-high heat. Carefully spoon corn into the skillet and cook for about 8-10 minutes, stirring it until corn starts to brown.
- Turn off stove and remove from heat. Transfer to a large mixing bowl and allow to cool.
- Once the corn has cooled, add all remaining ingredients to the mixing bowl and stir until combined well.
- Garnish with additional chopped cilantro and extra Cojita cheese if desired.
- Serve cold and enjoy!