Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, mexican street corn salad. It is one of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.

This Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy and incredibly delicious. If you love the Mexican corn on the cob then you will love this version. This Mexican Street Corn Salad is a healthy, simple take on elote, the delicious Mexican street vendor version of corn on the cob!

Mexican Street Corn Salad is one of the most favored of recent trending meals in the world. It is simple, it’s fast, it tastes yummy. It’s appreciated by millions daily. They’re fine and they look wonderful. Mexican Street Corn Salad is something which I have loved my whole life.

To begin with this recipe, we must prepare a few ingredients. You can have mexican street corn salad using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to make Mexican Street Corn Salad:

1. Take 1 (16 oz) bag frozen corn - thawed and "drained"
2. Take 1 poblano pepper - seeds removed, finely diced
3. Make ready 2 tbs butter
4. Take 1 tsp olive oil
5. Take 2 tbs mayonnaise
6. Take 2 tbs sour cream
7. Take 2 tbs fresh cilantro - chopped
8. Prepare 1/2 tsp Chipotle chili powder
9. Make ready 1/2 tsp salt
10. Get 1/4 tsp black pepper (optional)
11. Make ready juice of one small lime
12. Make ready 1/3 cup Queso fresco, crumbled

This Mexican Street Corn Salad is the perfect summer recipe when good corn is in season! You get all the classic flavors of Mexican Street Corn but it's served salad style along with avocado. Mexican street corn, or eloté, is a popular treat in Mexico and growing in popularity in the states as well. It consists of a corn on the cob with some special toppings, including mayonnaise, Cotija cheese and a chili powder spice.

Steps to make Mexican Street Corn Salad:

1. Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper.
2. Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom, level out and let sit 2 min. Repeat one more time.
3. Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat.
4. Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm.

As a salad, this is a little easier to serve and prepare in advance, but has all. This Mexican Street Corn Salad is packed with fresh flavors and cotija cheese! This is the perfect side dish that turns the classic Mexican street food into a delicious and easy to make salad! Friends, meet my new FFS… Mexican Street Corn Salad. Consider this Mexican street corn salad the only summer side dish you even need to think about for the next couple of months.

So that’s going to wrap it up with this special food mexican street corn salad recipe. Thanks so much for reading. I’m confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!