Name: Mexican Street Corn Salad
Brand: katiescucina.com
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Mexican Street Corn Salad

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×Sharing is caring!Jump to RecipeJump to VideoPrint RecipeMexican Street Corn Salad also known as Esquites (in Mexico) is a creamy warm corn salad filled with fresh herbs, spices, and cotija cheese. This corn salad makes for a perfect side dish to compliment any Mexican dinner.Embrace the produce of the season and use up leftover corn on the cob and make my version of Mexican Street Corn Salad for your next fiesta! If you are like me and sometimes over buy for dinner or a party you’ll love new ways to transform fresh corn on the cob. Back in 2016, I was left with over 7 ears of the 14 ears of corn I had brought for a family barbecue. We ate some corn early in the week, and then I was still left with 5 ears of corn on the cob. I was going to make my favorite cherry tomato, corn, and black bean salad for our taco night when I decided to make a Mexican Street Corn Salad.Making this street corn salad switched up our normal side dishes and gave us a rich and creamy corn dish that was out of this world. It is the Mexican version of the American Creamed Corn! That’s the best way to describe it for those who have never enjoyed esquites salad before. I’m not one to cook with mayonnaise a lot, but I know that this is the key to creamy Mexican style corn salad.Jump to:If you need to easily remove corn off the cob, it’s best to buy a corn peeler. It makes removing the corn kernels a breeze. I love the OXO Corn Peeler. However, you can easily use a sharp knife (preferably not a serrated knife).I like to use a large mixing bowl to capture all the corn kernels off the corn on the cob. I’ll place the flat part of the corn cob in the center of the bowl and run the corn peeler as close to the inside as possible removing all the corn kernels. Repeat, until all corn kernels are removed from the cob. Make sure to be extra careful as this blade is still very sharp. I like to use a corn pick to protect my fingers if I have one available. If you feel more comfortable you can remove the corn kernels on a cutting board instead of a bowl.Simply place the flat part of the ear of corn on a cutting board and run the knife from the top of the pointed corn on the cob down to the bottom. Repeating, until you have removed all the corn off the cob.This recipe calls for a lime to be zested. If you have never done this before, I am going to teach you exactly how to zest citrus. You will need a microplane in order to zest the lime. I have had a few and I love the Kitchen IQ brand because it has a compartment under the zester that holds all the zest. I bought this at William’s Sonoma., and unfortunately, cannot find the link to it on Amazon. Here is a similar zester/grater if you would like the same underneath attached compartment.Remember, any time you are using a zester/grater you want to be extremely careful as the blade is very sharp.To zest, you simply rub a whole lime on the surface of the grater until you reach the white portion of the lime. Then move the grater to another section of green and continue to grate the skin off. The key is to keep the citrus whole as it is much easier to grate. If a recipe only calls for a small amount of zest you can freeze the lime zest for future use as well as squeezing the juice from the lime. I will mark a freezer container or Ziploc freezer bag with the quantity of limes juiced and date the bag.Remove the corn kernels off the cooked ears of corn and set to the side.Heat a frying pan with the salted butter. Add the corn kernels, lime zest and juice, and green onions. Cook for 5 minutes until warm.Turn the heat off the burner. Then mix in the mayonnaise, crumbled Cotija cheese, fresh cilantro and chili powder. Mix well until incorporated. Let sit on burner for 5 minutes, mixing periodically.Before serving sprinkle a little cayenne pepper if desired on top as well as additional chili powder and cotija cheese. Divide evenly among plates and enjoy.What’s the difference between Elotes and Esquites? Elotes is a the name for Mexican Grilled Corn. Esquites means the corn is removed off the cob and served in a bowl or cup and eaten with a spoon. How do you use Cotija? Cojita cheese is a firmer Mexican cheese. It doesn’t melt, and is mainly used for crumbling and sprinkling on top of recipes like tacos, enchiladas, and this Mexican Street Corn Salad recipe. What cheese is closest to Cotija? Feta is the next best option if you cannot find or do not have Cotija cheese on hand. It’s firm and crumbles just like Cotija. Where is Cotija cheese in the grocery store? I find Cotija cheese in the processed cheese section in my local grocery store. I’m really lucky and have an entire section of Mexican/Spanish cheeses available for me to purchase. What can you use Cotija cheese for? Cotija cheese is perfect for topping on esquites otherwise known as Mexican Street Corn Salad and it’s also great topped on tacos, enchiladas, burritos, and soups. Think of it as a similar cheese to grated Parmesan cheese. What to make out of leftover corn on the cob? If you over bought corn on the cob you can make my recipe for Mexican Street Corn Salad, you can also try making my fresh corn saute with green onions and red peppers or my grilled corn and poblano gaucamole. Is Mexican Street Corn Salad gluten free? Yes, Mexican Street Corn Salad is naturally gluten free, and a great side dish options for those who suffer from a gluten allergy and/or like to consume less gluten. Can you make Mexican street corn salad ahead of time? If you are using fresh corn. You could remove the corn off the cob and set it to the side, covered and in the refrigerator until you are ready to cook. The entire recipe takes 10 minutes to cook. You could cook it ahead of time without the mayo. Then reheat (Either reheat in the microwave or in a frying pan on the stove top) and mix in the mayonnaise and sprinkle in the cojita cheese.Here are a few of my tips and tricks I have found helpful when making Mexican corn salad recipe with mayo.Looking for more delicious Mexican Side Dish Recipes to serve at your next fiesta alongside my street corn salad? Try some of my favorites…Super simple easy Mexican street corn salad made in less than 30 minutes while the tacos are cooking. I hope you’ll give my recipe for Mexican Street Corn Salad a try.If you make this Mexican Street Corn Salad, I would be honored and love for you to take the time to leave a star rating and comment! I spend hours developing and testing these recipes, and always love to hear feedback and user experience!Don’t forget to FOLLOW ME on Facebook, Pinterest, and Instagram, and subscribe to my email list! This recipe is also available on Google Web Stories.from votesPrintPinRate« Mexican Red RiceGrilled Buffalo Chicken Drumsticks with Blue Cheese »Made this almost exactly as written except I was out of chili powder so used a chipotle steak seasoning. I also omitted the cilantro because I don’t like it. Delish. Will definitely make again.ReplyThis looks amazing! I love corn off the cob, love Feta and mayo, but not cilantro or chili powder. I’m eager to make this recipe my own with the few substitutions yet to be selected.ReplyMade this tonight and it was awesome… everyone loved it. Thank youReplyWOW! This was fantastic!. Had 4 large left over corn on the cobs that I wanted to use up and that was plenty of corn. I don’t like cilantro or chili powder so I left them out and used some “Awe Shucks” corn on the cob seasoning instead. I love Mexican Street Corn and this was a great way to use up some leftovers. Thank you for the recipe.ReplyI just made it with fresh sweet corn. It tastes amazing!!!!Replythis is delicious and so easy. I used a 30 oz bag of frozen corn and added just a little extra mayo and queso fresco. Also, I had about a spoonful of chopped jalapenos and threw that in. Delicious. This will be a staple in my recipe box. Thanks.ReplyThis was delicious!! Will make this again.ReplyHi Katie,Just found this recipe and it looks fantastic! I was wondering, have you ever tried seasoning this with Tajin seasoning? I know a lot of people use it for sprinkling on corn on the cob.ReplyHi! If I’m using frozen do i thaw the frozen corn first? Or just cook it with the frozen corn?ReplyHi! I’d like to make this ahead of time. Should I mix/cook everything except the mayo? When I am ready to reheat it, I can pop it in the microwave, then add the mayo and queso fresco? What do you suggest?ReplyI just made this- it tastes amazing!!!ReplyWhat cheese can be substituted for queso fresco which I don’t haveReplyCan the Mexican Street Corn dish be served either cold or at room temperature and will it taste as nice?ReplyI'm Katie Jasiewicz: home cook, food blogger, and recipe developer. A busy mom of two children who loves to feed her family delicious meals that don’t take hours to cook! My mission is to create easy-to-make modern comfort food for the busy family. (more)

×Sharing is caring!Jump to RecipeJump to VideoPrint RecipeMexican Street Corn Salad also known as Esquites (in Mexico) is a creamy warm corn salad filled with fresh herbs, spices, and cotija cheese. This corn salad makes for a perfect side dish to compliment any Mexican dinner.Embrace the produce of the season and use up leftover corn on the cob and make my version of Mexican Street Corn Salad for your next fiesta! If you are like me and sometimes over buy for dinner or a party you’ll love new ways to transform fresh corn on the cob. Back in 2016, I was left with over 7 ears of the 14 ears...

Mexican Street Corn Salad

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