Mexican Street Corn Salad

A simple lightened-up Mexican avenue corn salad that may be made with contemporary or frozen corn. This salad is creamy, scrumptious and ideal for summer time cookouts.

Have you ever ever had Mexican avenue corn (elote) earlier than? I had it for the primary time at Rancho La Puerta and actually it’s onerous to return to common ol’ corn on the cob after making an attempt it. It’s SO flavorful and scrumptious! I can’t get sufficient… particularly when candy corn is in season in the course of the summer time months.

What’s Mexican Avenue Corn Salad?

Mexican avenue corn salad (additionally known as esquites) is mainly an off-the-cob model of elote. And when you’re unfamiliar, elote is solely grilled candy corn on the cob that’s topped with a combination of mayo, chili powder and cotija cheese.

Esquites follows the identical primary recipe however after grilling the corn, you narrow the kernels off the cob and toss them with the standard toppings to create a salad/facet dish that’s good for serving a crowd.

Mexican Avenue Corn Salad Components

To create a lighter model of conventional Mexican avenue corn salad I changed a few of the mayo with high-protein Greek yogurt. The flavour remains to be spot on and I personally just like the tiny little bit of tang that the yogurt provides. Listed below are the substances you want for this epic salad:

• corn – you should use contemporary, candy corn on the cob or a bag of frozen fire-roasted corn. In case you can’t discover hearth roasted you should buy common frozen candy corn and sauté in a pan till it’s barely browned.
• purple onion – provides some shade, crunch and zest!
• jalapeño – be happy to regulate the quantity of jalapeño pepper you employ based mostly in your spice desire. I used 1 seeded pepper.
• garlic cloves – helps make this salad extra flavorful!
• cotija cheese – when you’re unfamiliar, cotija is cheese produced from cow’s milk that originated in Mexico. It’s white, agency, dry and barely salty. When it’s aged longer it turns into sharper and firmer (extra much like parmesan) and when it’s youthful it’s moist and crumbly (extra much like feta). You could find it at most speciality grocery shops and at Latino markets. If for some cause you’re unable to get your fingers on cotija cheese, you should use both feta or parmesan on this recipe! Both will work simply effective.
• plain Greek yogurt and mayonnaise – I used a mixture of Greek yogurt and mayo to create a lighter, excessive protein model of the standard salad that makes use of mayo and crema (or bitter cream).
• contemporary lime juice – provides some brightness and acidity to steadiness the flavors of the dressing.
• chili powder, paprika, salt and pepper – the seasonings and spices you’ll want for this dressing.
• cilantro – the proper herb so as to add freshness to this salad.

How you can Make Mexican Avenue Corn Salad

Step 1: Prep your corn! If grilling your corn, husk the corn and preheat your grill to medium-high warmth. Brush the corn ears with olive oil and grill for about 2 minutes per facet. Take away from the grill and let cool earlier than utilizing a knife to chop the corn kernels off the cob right into a bowl. For frozen corn, put the corn in a colander and run water over it till it’s thawed. Drain properly. Or place in a skillet over medium warmth and cook dinner till heat.

Step 2: Add corn kernels, onion, garlic, jalapeño and cotija cheese to a big bowl. Toss to mix.

Step 3: In a small bowl whisk collectively the yogurt, mayo, lime juice, chili powder, paprika, sea salt, pepper and cilantro till mixed.

Step 4: Drizzle dressing over the salad substances and toss to mix. High with extra cilantro and cheese. Serve straight away or chill within the fridge till able to serve.

What Form of Corn to Use?

As I discussed above, there are a couple of several types of corn you should use for this recipe. In fact the salad is wonderful with contemporary, candy corn grilled and lower from the cob, however after I’m in a rush I make it with frozen, fire-roasted corn. It’s nonetheless good and comes collectively so quick. Let’s break down every possibility and chat by means of methods to put together every!

Contemporary corn on the cob – Preheat grill to medium-high warmth and husk the ears of corn whereas it preheats. Brush the corn ears with olive oil and grill for about 2 minutes per facet. Take away from the grill and let cool earlier than utilizing a knife to chop the kernels off the cob and right into a bowl.

Frozen hearth roasted corn – In case you can’t discover contemporary, candy corn, the subsequent most suitable choice is frozen fire-roasted corn. To prep, merely put the corn in a colander and run water over the corn till it’s thawed. Drain properly earlier than utilizing. If you wish to serve the salad heat, you may skip the thawing course of and add the corn to a skillet over medium warmth and cook dinner till corn is heat.

Common frozen candy corn – In case you can’t discover fire-roasted frozen corn, common frozen corn works too! You don’t must thaw it, simply sauté in a pan with 1 tablespoon of olive oil for about 10-12 minutes or till the corn begins to brown.

Methods to Serve Mexican Avenue Corn Salad

This salad is superior on it’s personal as a facet salad, however there are a couple of other ways you should use serve it up!

• Make a meal sized salad: Use this salad as a topping for a meal sized salad like with my mexican avenue corn kale salad.
• Tacos or Tostadas: Use as a topping for tacos or tostadas.
• Function a dip: We love consuming this salad with tortilla chips!

How you can Retailer Leftovers

This salad retailer properly within the fridge, making it a wonderful make-ahead possibility for all of your summer time potlucks and cookouts.

Retailer this salad in an hermetic container within the fridge. Leftovers will preserve for 3-4 days.

Extra Salad Recipes You’ll Love:

You’ll want to take a look at the complete assortment of salad recipes on EBF!