Mexican Street Corn Salad Recipe
Also known as Esquites, Mexican Street Corn Salad is smoky, spicy and tangy all wrapped up in one dish! A salad like no other, this recipe tastes just like Mexican corn on the cob!
Servings 4
Ingredients
- 4 cups corn kernels cut from the cob
- 1 tablespoon olive oil
- 1/2 red bell pepper chopped
- 1/2 red onion chopped
- 1/2 cup fresh cilantro chopped
- 5 green onions chopped
- 1 jalapeno pepper diced
- 1/2 avocado chopped
- 4 tablespoon lime juice
- 1/2 teaspoon cumin ground
- 1/2 teaspoon smoked paprika
- Salt and pepper to taste
- 2 tablespoons sour cream
- 2 tablespoons mayonnaise
- 1/2 cup cotija cheese crumbled
Instructions
- Cut the corn off the cob, or use canned or frozen corn.
- Preheat the oil on the stove at high heat. Stir in the corn and cook for about 3- 5 minutes or until the corn starts to char. Add an extra few minutes to the cooking time if you’re using frozen corn.
- Transfer to a large bowl and cool for a few minutes.
- After it has cooled, add the remaining ingredients. Stir well! Adjust the amount of the lime juice and salt and pepper to your taste.
- Garnish with more cheese and cilantro.
Notes
- Substitute feta cheese if you don’t have cotija cheese.