Mexican Street Corn Salad Recipe – This Mexican Street Corn Salad, also called Esquites, is smoky, highly spiced, tangy and extraordinarily scrumptious. If you adore the Mexican corn at the cob then you’ll love this model.
Happy Cinco de Mayo, pals! I just love to have a great time this vacation due to the fact I think in a few other lifestyles I grow to be born Mexican seeing that I sincerely, truly, sincerely love Mexican food! It’s my favored, in truth. I could be happy cooking Mexican meals each unmarried day, not only prepare dinner it but consume it as well. For this Cinco de Mayo although, I without a doubt have a extremely good Mexican road corn salad to share with you, this is called Esquites or vasito de elotes which literally method little corn-cup.
Mexican Street Corn Salad Recipe
1/2 red bell pepper chopped
1 jalapeno pepper diced
1 tbsp olive oil
1/2 tsp smoked paprika
4 cups corn (about 5 ears), cut from the cob
4 tbsp lime juice (from about 2 limes)
1/2 cup cotija cheese (or feta), crumbled
2 tbsp sour cream (or yogurt)
1/2 cup fresh cilantro chopped
2 tbsp mayonnaise
1/2 avocado chopped
1/4 tsp salt
1/2 small red onion finely chopped
1/4 tsp black pepper ground
6 green onions chopped
1/2 tsp cumin ground
- Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
- Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
- Transfer the corn to a large bowl and let it cool for a couple minutes.
- To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
- To serve garnish with additional cheese and cilantro, if preferred.