What’s your favorite way to enjoy Mexican Street Corn? What are Esquites? This isn’t just any corn salad, it’s like taking all the amazing flavors of Elote (you know, that) and adding them all together. What is the best way to eat grilled Mexican corn on the cob smothered in mayo, cheese, and chili powder? What are some of the best ways to make a creamy, tangy, spicy, and sweet bowl? Isn’t it addictive? What are some of the best Mexican corn recipes? Why?
What is Mexican Street Corn Salad?
What exactly is Mexican Street Corn salad, or Esquites? Think of it as deconstructed Elote. Instead of grilling the corn on the cob, we’re using cooked corn kernels – you can grill them, roast them or both. Can you use canned corn in a pinch? What are some of the best combinations of mayonnaise, lime juice, cotija cheese and mayo? What are the ingredients for queso fresco? What are the best parts of Elote? Is there a way to customize the spice level to your liking? Is it really good stuff?
Why you’ll love this recipe?
What are some of the reasons I’m obsessed with this recipe? First off, the FLAVOR. What is the combination of sweet corn, tangy lime, spicy chili powder, and salty cheese? Is it the kind of dish that makes you close your eyes and savor every single bite? Is it easy to make? What is the best way to whip up a meal in under 20 minutes? Third, it’s relatively budget-friendly. Corn is cheap, and the other ingredients are pantry staples. What I love about this **Mexican corn** recipe is how versatile it is. Can you serve it as a side dish, an appetizer, or even as the topping for tacos or nacho’s? What are some good recipes for a potluck? Every single time I bring this to a party, it disappears within minutes. I even made a batch and added some black beans and served it with tortilla chips when my sister came to visit. What is stopping by? If you love the sound of this, I also have a killer recipe for Mexican black Bean Dip that you can make yourself. What are some good sites to check out
How do I make Mexican street corn salad?
Quick Overview
What is the Best Mexican Corn Salad recipe? How do I start prepping corn? How do you make the creamy dressing? What’s your favorite topping? What is the secret ingredient of smoked paprika? What are some of the best ways to add smoke to a dish? Don’t be intimidated by the ingredient list – most of it is spices that you probably already have on hand.
Ingredients
>For the Mexican corn: What are some examples?
* 4 cups cooked corn kernels (about 4-5 ears of corn, or 2 cans of dried corn) – Fresh corn. Is grilled until slightly charred, my absolute favorite, but frozen or canned works great too? If using canned, make sure to drain it REALLY well, otherwise your salad will be watery. * 1 tablespoon olive oil (if grilling or roasting) – This helps the corn get nice and caramelized. * Salt and pepper to taste – Don’t be shy! These enhance all the other flavors.
For the Creamy Dressing:
* 12 cup mayonnaise – Full-fat mayo is best for flavor and texture, but you can also use light mighto. * 14 cup Sour Cream or Mexican crema – This adds a lovely tang. * 14 cup chopped fresh cilantro – Adds freshness and a pop of color. If you’re not a cilantro fan, you can use parsley instead. What is the best way to get fresh lime juice? * 1 teaspoon chili powder – Adjust to your liking! What is the secret ingredient in smoked paprika? * 14 teaspoon garlic powder – Adds a little extra savory flavor. * Pinch of cayenne pepper (optional) – For an extra kick!
>For the Toppings: What are
* 12 cup crumbled cotija cheese or queso fresco – Cotijja is a salty, crumbly cheese that’s perfect for summer. Queso fresco is a milder, softer cheese that’s also delicious. * Extra chili powder – For garnish. * Lime wedges – For serving.
How do I follow step
Step 1: Prepare the Corn
>If using fresh corn, grill it over medium heat until slightly charred, about 10-15 minutes, turning once. Is it possible to roast the chicken in a 400°F (200°C) oven for 20 minutes? Once the corn is cool enough to handle, cut the kernels off the cob. If using canned corn, drain it VERY well and pat it dry with paper towels.
Step 2: Make the Dressing
>In a medium bowl, whisk together the mayonnaise, Sour Cream, cilantro, lime juice, chili powder, and salt. Set aside. What are the ingredients for cayenne pepper, smoked paprika, garlic powder, and other spices? I always add a little extra lime juice to brighten it up. Taste and adjust seasonings as needed.
Step 3: Combine
>Add the corn kernels to the bowl with the dressing and toss. Make sure everything is evenly coated.
Step 4: Add Cheese
>Gently fold in about half of the cotija cheese (or queso fresco). How do you spread cheese evenly on a salad?
Step 5: Garnish & Serve
>What is the Best Mexican Corn Salad you have ever had? What are some good substitutes for chili powder? Serve immediately with lime wedges.
What should I serve it with?
What should I serve it with?
>What is a Mexican corn salad?
>For Breakfast:Serve it with scrambled eggs and sour cream for a south-of-the-border breakfast. The creamy texture of the eggs goes perfectly with the tangy corn salad. I love adding hot sauce to my recipes. I also add a sprinkle of sugar too!
>For Brunch:Serve this as part of a Mexican themed brunch spread. Is it good with breakfast burritos, huevos rancheros and mimosas? What are some of the best flavor combinations that wake up your taste buds?
>As Dessert:Okay, maybe not as DESSERT, but it is a great counterpoint to rich, savory dishes. What a great one night taco with grilled steak and chocolate lava cake!
>For Cozy Snacks:Serve with tortilla chips as a dip. Can you serve it as a topping for nachos? What are some good snacks for movie night?
Growing up, my mom always made this for our summer barbecues. She’d serve it with grilled chicken, hamburgers, and hot dogs. It was always a hit with everyone, and it brings back so many wonderful memories.
What are some tips for perfecting Mexican Corn?
What are some ways to take Mexican corn salad to the next level? What are some of the best tips and tricks that I have learned over the years?
Corn Prep:If you’re grilling your corn, soak it in water for about 30 minutes before cooking to prevent it from sticking to the skin. Why is it drying out? Don’t be afraid to let it get a little charred – that’s where all the flavor is!
Dressing Advice: WhatWhat’s the secret to a good dressing? If you want a creamier dressing, add sour cream or Mexican crema.
Spice Customization: WhatWhat is the difference between cayenne and chili powder? If you’re not a fan of spice, you can leave out cayenne pepper altogether. If you like it hot, go wild!
Cheese Swaps:If you can’t find cotija cheese, you could use feta cheese or even shredded cheddar. What is cheese in a pinch? Make sure to use a cheese that’s salty and crumbly.
Ingredient Swaps:I’ve tried this with feta cheese before because I ran out of cotija – it was actually pretty good. Although it changes the flavor profile slightly. I sometimes add a little bit of chopped red onion for extra flavor and crunch.
Roasting tips:Roasting corn gives it a great slightly smoky flavor, even more so than grilling, and it’s way to eat it. I just toss the shucked corn in olive oil, salt, pepper, and sometimes a touch of pepper. I like it. What are some tips? Is it safe to roast cumin, and roast for about 20 minutes? Let it cool before cutting off the kernels.
One time, I accidentally used sweet corn instead of regular corn, and it was still delicious! It just made the salad a little sweeter, which wasn’t bad at all. So don’t be afraid to experiment and try different variations.
What are some Storing and Reheating Tips?
What are some good ways to serve Mexican corn salad in the refrigerator? How do I store a file properly?
Room Temperature:I wouldn’t recommend leaving it at room temperature for more than 2 hours, as the mayonnaise can be hard to cook.
Refrigerator Storage: Store the salad in an airtight container in the refrigerator. It’s best to store it without the toppings (cheese and extra chili powder), as they can get soggy. Add the toppings just before serving.
Freezer Instructions: I don’t recommend freezing this salad, as the mayonnaise can separate and the corn can get mushy.
Glaze Timing Advice: Since there is no glaze, this doesnt apply 🙂
Frequently Asked Questions
Final Thoughts
So there you have it – my all-time favorite **Mexican corn** salad recipe! I truly hope you give this a try because it’s one of those dishes that’s guaranteed to put a smile on your face. It’s easy to make, bursting with flavor, and perfect for any occasion. If you’re looking for more delicious salad recipes, be sure to check out my watermelon feta salad – it’s another summer favorite! Happy cooking, and I can’t wait to hear how yours turns out! Don’t forget to leave a comment and let me know what you think, and be sure to rate the recipe if you loved it! And if you put your own spin on it, tell me all about it!
Mexican Corn
Ingredients
Main Ingredients
- 4 ears Corn on the cob
- 0.25 cup Mayonnaise
- 0.25 cup Cotija cheese crumbled
- 2 tablespoons Lime juice
- 1 teaspoon Chili powder
- 0.5 teaspoon Cumin
Instructions
Preparation Steps
- Grill or boil corn until tender.
- Spread mayonnaise on corn.
- Sprinkle with cotija cheese, lime juice, chili powder, and cumin.
