fresh corn salad

Recipe video above. A Can&#039;t-Stop-Eating-It delicious way to serve corn, this is a giant salad form of the famous Mexican Street food Esquites, a corn salad sold in cups that you can eat as you wander the streets! I love the way the creamy lime dressing melts into the hot corn as you toss it all together.I urge you to use fresh corn if you can, but this is still super made with frozen corn. Wonderful side dish, especially for Mexican or South Western themed menus!

Mexican Corn Salad

butter

garlic (, minced)

salt and pepper

mayonnaise ((can cut down to 2 tbsp))

sour cream ((or yoghurt))

parmesan cheese (, finely grated (Note 1))

tbsp Jalapeno (, deseeded and finely chopped (optional))

coriander / cilantro leaves (, roughly chopped)

green onion (, finely sliced (~2 stems))

red onion (, finely chopped)

/ 2 oz Cotija

Jalapeno slices, coriander/cilantro leaves, lime wedges (, optional)

Cut off kernels: Cut the corn off the cob (see photo in post  or video for how I do this without getting corn everywhere!) If using frozen, do not thaw.

Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don&#039;t stir constantly, harder to brown).

Season corn: Add salt and pepper halfway through cooking corn.

Toss with dressing: Transfer corn into large bowl. Add mayonnaise, sour cream, lime juice and parmesan. Toss well to combine - heat will &quot;melt&quot; dressing. Add coriander/cilantro, red onion, green onion and jalaepno. Toss again.

Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.

Summer corn salad is loaded to the brim with grilled corn, sweet cherry tomatoes, ricotta salata cheese, and fresh basil for that signature summer taste. 

Summer Corn Salad

corn

unsalted butter

scallions, thinly sliced

cherry

ricotta salata cheese, cubed

extra virgin olive oil

salt

black pepper

basil leaves, torn

Preheat a grill over medium-high heat. Place each ear of corn on a large piece of aluminum foil. Put 1/2 tablespoon of butter on top of each, then roll and seal in the foil. 

When grill is hot, add wrapped ears of corn and grill about 5 minutes per side, for a total of 15 minutes. Set aside and cool for 10 minutes.

When corn is cool enough to touch, slice kernels off and place in a large bowl. Add scallions, tomatoes, ricotta salata, and olive oil, then toss to combine. Add salt and pepper, taste, then adjust seasoning as needed.

Add freshly torn basil leaves right into the bowl, give one final toss, and then serve warm or at room temperature. 

Just made this tonight with Feta.  It was fantastic!!

A light, fresh, and easy summer corn salad is the perfect way to enjoy the season&#039;s produce!

sour cream

mayonnaise

apple cider vinegar

dry mustard

cherry tomatoes

green bell pepper,

red onion

basil leaves

dill

Kosher salt and black pepper,

Steam or boil the corn until crisp-tender (about 3-5 minutes). Drain and cool to room temperature.

In a medium bowl, whisk together sour cream, mayonnaise, vinegar and dry mustard until combined.

In a large bowl, toss together corn, tomatoes, bell pepper, red onion, bacon, basil and dill. Stir in the dressing and toss to coat. Taste and season with salt and pepper. Cover and refrigerate until ready to serve.

Indulge in the flavors of Mexico with our mouthwatering elote recipe. Learn how to make this classic street food favorite at home today!

Elote - Mexican Street Corn

Sriracha ()

lime juice

chicken stock

sugar

cotija cheese (broken

cilantro (finely chopped)

chili powder (to taste)

Over a medium-hot grill roast the corn until the husks are charred, about 10 minutes if done over the stove grill. Turn the husk occasionally to uniformly char the husk while not burning the kernels underneath it. Set the charred husk aside to cool, then shuck them and cut off the corns from the cob.

Meanwhile, in a small bowl mix together the mayonnaise, sour cream, hot sauce, lime juice, chicken stock, salt, pepper, and sugar. Mix well and set aside

When ready to eat, in a large skillet add the corn and the mayonnaise mixture and sauté over medium-low heat until warm. Pour into a bowl, and garnish with cilantro, cotija cheese, and chili powder.

This is always a crowd pleaser. My boys love this and always ask me to make some when making tacos. Loved your recipe and the siracha kick was delicious.

This is the perfect recipe! so mouthwatering and delicious with the best flavors. I love everything about this!

This was a delicious elote recipe. Super easy to make too. I really loved how the lime comes through.

Wow, so I did not know that the tighter the corn husk the more tender the kernels are!! Thank you for this tip!

This recipe works so well. The corn comes out addictive! I can have this every day if you let me. Thank you, this is a staple recipe now for us.

Top 4 fresh corn salad recipes from across the web

The most viewed fresh corn salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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Mexican Corn Salad

Summer Corn Salad

Summer Corn Salad

Elote - Mexican Street Corn

Top 4 fresh corn salad recipes from across the web

The most viewed fresh corn salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Mexican Corn Salad

Summer Corn Salad

Summer Corn Salad

Elote - Mexican Street Corn

The most viewed fresh corn salad recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine