Mexican Street Corn Salad
Introduction
Mexican Street Corn Salad, also known as Esquites, is a delicious and vibrant dish that celebrates the fresh flavors of corn. It’s a twist on traditional Mexican street corn (Elote) but in a convenient salad form. This dish combines sweet corn, zesty lime, and creamy cheese, making it a perfect side dish for any occasion.
Why Make This Recipe
This recipe is not only quick and simple but also packed with flavor. The combination of creamy Greek yogurt, crunchy corn, and spicy jalapeños creates a refreshing salad that brightens up your table. It’s ideal for summer BBQs, picnics, or a tasty side for taco night. Plus, it’s a great way to enjoy seasonal corn and introduce new flavors to your meals.
How to Make Mexican Street Corn Salad
Making Mexican Street Corn Salad is easy and fun. Follow these simple steps to create this flavorful dish.
Ingredients:
- 3 cups (450 g) corn (frozen or canned)
- 1 tbsp olive oil
- ½ red onion (finely chopped)
- 1 jalapeño (seeded and finely chopped)
- 1 ½ cloves garlic (minced)
- ¼ cup cilantro (chopped)
- ⅓ cup (50 g) Cotija cheese (crumbled, or feta cheese)
- 4 tbsp Greek yogurt (full fat recommended, or sour cream)
- 2 ½ tbsp lime juice
- ½ tsp chili powder (or to taste)
- ½ tsp smoked paprika
- ¼ tsp sea salt (or to taste)
- Ground black pepper (to taste)
Directions:
- Prepare Greek Yogurt Dressing: In a bowl, mix Greek yogurt, lime juice, chili powder, smoked paprika, sea salt, and black pepper. Stir well until combined.
- Make Elote Salad: In a large skillet, heat olive oil over medium heat. Add the corn, red onion, jalapeño, and garlic. Cook for about 5-7 minutes until the corn is tender and lightly browned. Remove from heat.
- In a large bowl, combine the cooked corn mixture with chopped cilantro and crumbled cheese. Add the Greek yogurt dressing and toss everything together until well mixed.
How to Serve Mexican Street Corn Salad
Serve this salad chilled or at room temperature as a side dish. It pairs wonderfully with grilled meats, tacos, or even as a light lunch on its own. Garnish with extra cilantro or cheese for a pretty presentation.
How to Store Mexican Street Corn Salad
Store any leftover salad in an airtight container in the refrigerator. It will keep well for up to 3 days. The flavors will continue to meld, making it even tastier the next day!
Tips to Make Mexican Street Corn Salad
- Feel free to adjust the spice level by adding more or less jalapeño.
- For a smoky flavor, grill the corn before adding it to the salad.
- You can substitute Cotija cheese with feta if you can’t find it.
Variation
For a different twist, try adding diced avocado, black beans, or cherry tomatoes. These additions can enhance the salad’s flavor and texture.
FAQs
1. Can I use fresh corn instead of frozen or canned?
Yes, fresh corn works great! Just make sure to cook it until tender.
2. Is this salad gluten-free?
Yes, all the ingredients are gluten-free, making it a safe choice for those with gluten sensitivities.
3. Can I make this salad ahead of time?
Yes, you can prep the ingredients and make the salad a few hours before serving. Just wait to add the dressing until closer to serving time for the best texture.
