mexican corn salad

An easy recipe for eloté-inspired Mexican corn salad from Delish.com.

Mexican Corn Salad

corn

Kosher salt

mayonnaise

c. cotija cheese

limes

cilantro,

tbsp. chili powder,

yummmmmm. Any way you cook the corn. I do think roasted adds a texture element, and like it that way best.

I roasted frozen in oven. Came out chewy, and stuck all in my teeth. Bummed

I used 2bags of frozen corn(15oz), wish I had three bags.  I roasted the kernels on stove top.  Delish.

Muchas gracias to the person who provided this recipe!  We had a family camping trip this weekend with 12 people total, & even the kids loved this twist on corn.  Appreciate the frozen corn equivalent, it really helped. In my opinion, I used a little too much mayo, but now I know what to change next time, lol.  As for everyone wondering about the cheese, I used grated parmesan in the salad, & shredded parmesan sprinkled on top with the extra chili powder.  I'm keeping this one as a top recipe, & plan to make it often! 👍🙂🌽

Delicious just as written corn fresh can’t get any better. Thank you!

Outstanding recipe. I made both cilantro and basil recipes separately and everyone loved both.

This was delicious - need to double the recipe as there were no leftovers lol

https://streaming.hearstdigitalstudios.com/6ed89578-e271-4c71-8522-986ad6cd530b/video_rover_16x9_1080p_hd_1556562289_69783.mp4

This is the best way to eat your favorite street food.

Mexican Corn Gets A Salad Makeover

This Mexican Street Corn Salad also called Esquites, is one of my favorite summer side dishes! Simple, fresh ingredients create a very tasty dish for your Cinco de Mayo celebrations but also summer picnics and BBQs!

Mexican Street Corn Salad (Esquites)

corn kernels (about 4 cobs of corn)

unsalted butter

salt

black pepper

sour cream

cotija cheese

green onions (sliced)

cilantro (chopped)

jalapeno pepper (chopped, seeds removed)

garlic

lime

Cut corn off the cobs. Place cob vertically in a bowl, then slice kernels off starting at the top of the cob, moving down, letting the kernels fall into the bowl.

Melt butter in a skillet over medium heat.

Add corn and stirring often, saute until golden brown.

Add cheese, lime zest, jalapeno, green onions and cilantro. Stir in.

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!

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.

This Mexican corn salad is corn kernels and vegetables tossed in a creamy lime dressing, then topped with cotjita cheese. A twist on the classic Mexican street corn that's easy to eat and perfect for a potluck!

corn kernels (fresh

red bell pepper (cored, seeded and finely chopped)

red onion (finely chopped)

jalapeno (seeds and ribs removed, then finely chopped)

cilantro leaves (chopped, plus more for garnish)

lime juice

Mexican crema (or sour cream)

cumin

smoked paprika

chili powder (plus more for garnish)

cotija cheese (finely grated)

Melt the butter in a large pan over medium high heat.

Add the corn to the pan and cook for 3-5 minutes or until lightly charred. Season with salt and pepper to taste.

Let the corn cool to room temperature, then place it in a bowl with the red bell pepper, onion, jalapeno and chopped cilantro.

In a small bowl, whisk together the lime juice, crema, mayonnaise, cumin, smoked paprika and chili powder.&nbsp;

Pour the dressing over the corn mixture and toss to coat. Sprinkle with cotija cheese, additional chili powder, and additional cilantro, then serve.&nbsp;

Salad can be stored, covered in the fridge, for up to 8 hours before serving.

This esquites recipe yields a deliciously creamy, tangy and spicy Mexican corn salad. Serve it in a bowl or small individual cups, as it's typically served in Mexico. Esquites are also called elote en vaso. Recipe yields 4 small side servings and is easily doubled for a crowd; if doubling, give the corn extra time in the pan to turn nicely golden.

Esquites

unsalted butter olive oil

corn kernels (16 ounces frozen or from about 5 fresh cobs)

garlic, pressed

mayonnaise*

medium finely chopped jalapeño, optional

lime juice, lime

chili powder,

cayenne pepper (optional,

Cotija

cilantro

Melt the butter in a large skillet, preferably cast iron, over medium heat. Once melted, add the corn and the salt (if using frozen corn, no need to defrost first). Cook, stirring just every minute or so, until the corn is warmed through and turning golden on the edges, about 5 to 8 minutes (turn the heat down to low if the corn starts jumping out of the pan). 

Add the garlic and cook until fragrant, about 30 seconds, then remove the skillet from the heat. Let the corn cool for a few minutes, then transfer it to a medium mixing bowl. 

Add the remaining ingredients to the bowl (the mayonnaise, optional jalapeño, lime juice, chili powder, optional cayenne, cheese and cilantro). Stir to combine. Season to taste with additional salt, if needed. 

To serve, divide the mixture between small cups and garnish individual servings with a wedge of lime, perhaps a sprinkle of additional cheese and chili powder. Leftovers keep well, refrigerated, for about 4 days.

Totally different flavors than our street corn, which is good. In central Mexico, the corn is white and drier, giving more crunch. That corn is great for tortillas. This y more to a gringo's taste!

We loved it! We made it vegan and it was so good :) Thanks!

I made the Mexican Street Corn Salad paired with your Easy Black Bean Tacos.  The taste of both were amazing and prep was simple.  I used frozen sweet yellow corn and did omit the jalapeno, cayenne &amp; cilantro from the street corn recipe as I don't care for those ingredients.  Corn recipe was made earlier in day and tacos made at dinner time (but you could make that ahead too and reheat the beans).  Fabulous!

I am so happy I saw this recipe. It was very easy to make and it paired very well with our street tacos! When the kids comment on the food, it must be delish!

Nice one, Kate! I brought this to a family gathering to pair with our tacos, and it was a hit with everyone.

Keep up the great work crafting outstanding recipes!

Delicious! Tastes like a restaurant dish!

So easy and delicious! This will be in my regular rotation as a side dish for Mexican inspired dishes.  I wouldn't change a thing about it. Thank you so much for sharing.

This recipe is a revelation! It's so good. So simple too. I'm eager to try it with fresh corn this summer and share it at potlucks. Thanks again for an amazing recipe.

This is wonderful! I roasted the corn in my Le Creuset grill pan and it is so good. And was able to find cotija cheese. I also made the black bean salad and guacamole and added toasted sunflowers seeds and the cotija cheese. The three make a beautiful presentation. I’ve been posting lots of your recipes on a 84,500 member food group. I hope others get hooked! Thank you !

Just brought this to a 4th of July celebration. It is absolutely delicious! Made a double batch with no changes to the recipe. Hubby is already asking when we are going to have this again! Thank you for another great recipe.

This was a huge hit at our fourth of July picnic! Everyone loved it, and it comes together very quickly. Leftovers are also great- cold or warm, but I prefer warm. Thanks Kate! I am NEVER hesistant to make any of your recipes- I love them all!

my husband and I both love this recipe. I've made it twice so far and expect to be making often when corn is in season

I really looking for corn recipe, i found your corn recipe and tried it came well for me. Thank you for your recipe.

Add a Mexican twist to corn salad with Gourmet Garden&trade; Jalape&ntilde;o and Garlic Stir-In Paste, Cotija cheese, lime juice and chili powder. With savory south-of the-border flavor, this salad pairs great with grilled steak or chicken. Lightly Dried Cilantro adds an authentic finishing touch.

tbsps lime juice

tbsps Jalapeno Paste

vegetable oil

corn kernels

tsps Garlic

tsp McCormick® Chili Powder

Cotija cheese

Cilantro

step 1

Mix mayonnaise, lime juice and Jalapeno Paste in a medium bowl; set aside.

step 2

Heat oil in large nonstick skillet on high heat. Spread corn into an even layer in skillet; cover. Cook, without stirring, until corn is charred, about 3 minutes. Remove skillet from heat. Let stand, covered, 1 minute until any popping subsides. Stir in Garlic Paste and Chili Powder until well blended. Transfer corn to bowl with mayonnaise mixture. 

step 3

Sprinkle with Cotija cheese and Lightly Dried Cilantro. Season to taste with additional salt and lime juice, if desired. 

https://www.gourmetgarden.com/en-us/recipes/salads/esquites

This Amazing Mexican Corn Salad is hands down an all time summer favorite. Full of fresh, bright, zingy and spicy flavors, it has something for everyone!

corn (I used fire roasted)

red bell pepper (diced)

jalapeno

onion

cotija cheese (crumbled)

chili powder

paprika

juice of half a lime

In a large bowl combine the corn, bell pepper, jalapeño, red onion, and cilantro.

In a small bowl combine the mayonnaise, chili powder, paprika, and juice of one lime.  Add to the bowl and combine the ingredients.

Garnish with additional cilantro and cotija cheese if desired.

This flavorful Zesty Grilled Mexican Street Corn Salad is perfect to enjoy on a hot summer day. The spicy, sweet flavors are sure to please your taste buds and the crunchy ingredients will keep you coming back for more!

Zesty Grilled Mexican street Corn Salad

Fresh Sweet Corn

Water corn

Land O Lakes® Butter

Red Bell Pepper (diced)

Red onion (diced)

Jalapeno Pepper (seeded, ribbed, and diced)

Garlic (minced)

Fresh Cilantro (chopped)

Fresh Chives (minced)

Cotija Cheese

Mayonnaise

Nonfat Greek Yogurt

Cayenne pepper

Paprika

Cumin

Prepare corn

Place your freshly husked and shucked sweet corn ears in a shallow dish and cover them with enough water to submerge them. Allow them to soak for 10 minutes before patting them dry.

Preheat grill

Preheat your oven or outdoor barbecue for 10 minutes at 425 degrees Fahrenheit before you start cooking the corn.

Butter corn

 Spread your ears of corn with Land O Lakes® Butter with Canola Oil. I used a butter knife to coat all surfaces.

Grill corn

Place your ears of corn onto the gas grill and cook for about 15 minutes, turning occasionally, until you see char marks. You’ll know they’re done when there are some blackened spots around each side. The corn juices will boil out and scorch the corn to caramelize its natural sugar content for an irresistible sweetness! Remove corn from grill and cool.

Grilling Corn

Remove corn kernels

 Place a knife at the top of the ear and slice down, keeping it close to your fingers so you don&#39;t cut yourself. Rotate ear to remove kernels from the entire cob, then repeat. Add all kernels to your large mixing bowl.

Add veggies

Add all veggies, fresh herbs and cheese to the bowl with the corn.

Whisk sauce

Add the fresh lime juice, mayonnaise, Greek yogurt, and spices to a smaller bowl and whisk to combine.

Combine

 Combine the dressing with the cheese and vegetables and toss to combine. Cover the bowl and store in the refrigerator until you are ready to eat it. Enjoy!

Salad

This Mexican Corn Salad with Black Beans is incredibly flavorful, filling, and can be stored in the refrigerator for several days. It’s fantastic for summer potlucks or picnics, as it travels really easily, and serves as a great side dish for lots of different mains.

extra virgin olive oil

chipotle chile powder

black beans (drained and rinsed well)

cilantro (chopped (1 cup))

oz Cotija cheese (crumbled)

Carnitas

Mexican Rice

Guacamole

In a large bowl, whisk to combine the lime juice, olive oil, mayonnaise, chipotle chile powder, salt, and pepper.

Add the corn kernels, black beans, cilantro, cotija cheese, and jalapeno, and mix well.

Cover and refrigerate for at least one hour before serving, so the flavors can meld. Enjoy!

This Mexican Street Corn Salad recipe (aka Esquites or Elote salad) is tangy, spicy, and deliciously creamy. Whether you cook the corn on the grill or in a skillet, this easy Mexican corn salad is guaranteed to be a hit for all your summer gatherings.

Mexican Street Corn Salad Recipe

vegetable oil or melted butter

corn (kernels

lime juice (freshly squeezed)

red onion (chopped finely)

To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.

Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.

Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.

To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.

To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.

Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

For The Grilled Mexican Street Corn Salad Recipe:

To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.

Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) chared. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.

For The Skillet Roasted Mexican Street Corn Salad Recipe:

https://www.youtube.com/watch?v=iXCSbSFwMmw

This Mexican Street Corn Salad recipe (aka Esquites) is deliciously creamy and sweet. Whether you cook the corn on the grill or in a skillet, this easy Mexican corn salad is guaranteed to be a hit for all your summer gatherings.

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Mexican Streen Corn Salad

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