Description of this recipe: This vibrant Mexican Street Corn Salad, also known as Esquites, captures the essence of summer with its sweet corn, colorful vegetables, creamy dressing, and burst of flavors. It’s a delightful twist on the classic Elote (grilled corn on the cob), offering a refreshing and convenient way to enjoy the same iconic taste without the mess. Perfect as a side dish, appetizer, or even a light lunch, this salad is sure to be a crowd-pleaser at any gathering.
Why you will love this recipe: This Mexican Street Corn Salad is incredibly versatile, easy to make, and packed with flavor. You’ll love the combination of sweet corn, crisp vegetables, and tangy-creamy dressing that perfectly captures the authentic taste of Mexican street food. It is quick to prepare, and it can be customized to your liking. Whether you prefer it mild or spicy, this salad offers a refreshing and healthy way to enjoy a classic Mexican treat.
Introduction
Mexican Street Corn Salad, or Esquites, is a beloved dish that has its roots in the bustling streets of Mexico. It’s a culinary homage to Elote, the grilled corn on the cob slathered with mayonnaise, cheese, chili powder, and lime juice, a staple of Mexican street food. This salad offers the same bold and vibrant flavors in a more accessible and convenient format. Imagine the sweetness of freshly grilled corn mingling with the crunch of bell peppers and red onions, all brought together by a creamy, tangy dressing.
This recipe embraces the authentic taste of Esquites while simplifying the preparation. You can use either fresh corn, grilled to perfection for that smoky char, or canned corn for a quick and easy alternative. The colorful mix of red bell peppers, red onions, and cilantro not only adds visual appeal but also contributes a variety of textures and flavors. The queso fresco provides a creamy, salty counterpoint to the sweetness of the corn, while the lime-infused dressing ties everything together with a tangy kick.
This Mexican Street Corn Salad is perfect for summer barbecues, potlucks, or even a quick weeknight side dish. It’s a dish that can be easily customized to suit your taste preferences. You can adjust the level of spiciness by adding more or less jalapeño or cayenne pepper. If you’re feeling adventurous, try grilling the vegetables before adding them to the salad for an extra layer of smoky flavor.
Making this salad is a breeze, and the results are always impressive. The combination of fresh ingredients, bold flavors, and creamy dressing makes it a dish that everyone will love. Whether you’re a seasoned cook or a beginner, this recipe is sure to become a favorite.
Ingredients:
For the Salad:
- 4 cups fresh corn kernels (about 5-6 ears of corn) or 2 cans (15 ounces) of corn, drained
- 1 red bell pepper, diced
- ½ red onion, finely chopped
- 1 jalapeño, seeded and minced (optional for heat)
- ½ cup fresh cilantro, chopped
- 1 cup crumbled queso fresco or feta cheese (queso fresco is more authentic)
- ¼ teaspoon salt
- ¼ teaspoon black pepper
For the Dressing:
- ¼ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- Juice of 2 limes
- 1 teaspoon chili powder
- ½ teaspoon garlic powder
- ¼ teaspoon cayenne pepper (optional for extra heat)
Preparation:
Step 1: Prepare the Corn
If using fresh corn on the cob:
- Grill the Corn: Preheat your grill to medium-high heat. Grill the corn on the cob, turning occasionally, until the kernels are slightly charred and tender, about 10-15 minutes. Let the corn cool slightly.
- Boil the Corn: Alternatively, bring a large pot of water to a boil. Add the corn on the cob and cook for 5-7 minutes, or until the kernels are tender. Let the corn cool slightly.
- Cut the Kernels: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob. Hold the corn upright and slice downwards, being careful to avoid cutting too close to the cob.
If using canned corn:
- Drain and Rinse: Open the cans of corn and drain the liquid. Rinse the corn kernels under cold water to remove any excess starch or preservatives. Pat dry with paper towels.
Step 2: Combine the Ingredients
- Mix the Salad: In a large mixing bowl, combine the corn kernels, diced red bell pepper, chopped red onion, minced jalapeño (if using), and chopped cilantro.
- Add Cheese and Seasoning: Add the crumbled queso fresco or feta cheese, salt, and black pepper to the bowl.
- Toss Gently: Gently toss all the ingredients together until they are evenly distributed. Be careful not to overmix, as this can cause the queso fresco to crumble too much.
Step 3: Prepare the Dressing
- Whisk the Dressing: In a small bowl, whisk together the mayonnaise, sour cream (or Greek yogurt), lime juice, chili powder, garlic powder, and cayenne pepper (if using).
- Adjust to Taste: Taste the dressing and adjust the seasonings as needed. If you prefer a tangier dressing, add more lime juice. If you want more heat, add a pinch more cayenne pepper or a dash of hot sauce.
Step 4: Combine Salad and Dressing
- Add Dressing: Pour the dressing over the corn mixture in the large bowl.
- Toss to Coat: Gently toss the salad until all the ingredients are well-coated with the dressing. Make sure the dressing is evenly distributed to ensure every bite is flavorful.
Step 5: Chill
- Refrigerate: Cover the bowl with plastic wrap or transfer the salad to an airtight container. Refrigerate for at least 15 minutes to allow the flavors to meld together. Chilling the salad also helps to bring out the sweetness of the corn and the tanginess of the dressing.
COOKING Rating:
- Ease of Preparation: Easy
- Flavor Profile: Sweet, tangy, creamy, and slightly spicy
- Versatility: Excellent – perfect as a side dish, appetizer, or light meal.
Serving Suggestions:
- Side Dish: Serve alongside grilled meats, fish, or chicken.
- Appetizer: Offer as part of a Mexican-themed appetizer spread.
- Topping: Use as a topping for tacos, nachos, or quesadillas.
- Light Lunch: Enjoy on its own as a refreshing and satisfying light lunch.
- Garnish: Sprinkle with extra queso fresco and cilantro for added flavor and visual appeal.
- Serve with Tortilla Chips: Serve with tortilla chips for a complete snack or appetizer.
Tips:
- Fresh vs. Canned Corn: Fresh corn offers the best flavor, especially if grilled. However, canned corn is a convenient alternative when fresh corn is not available.
- Spice Level: Adjust the amount of jalapeño and cayenne pepper to control the spiciness of the salad. Remove the seeds and membranes from the jalapeño for a milder flavor.
- Cheese Options: If you can’t find queso fresco, feta cheese or cotija cheese are good substitutes.
- Make Ahead: This salad can be made ahead of time. In fact, the flavors tend to meld together even better after a few hours in the refrigerator.
- Grilling Vegetables: For a smoky flavor, try grilling the red bell pepper and red onion before dicing and adding them to the salad.
- Add Protein: For a heartier salad, consider adding grilled chicken, shrimp, or black beans.
- Lemon Variation: Substitute 1 lime, and one lemon for a unique citrus twist.
Prep Time: 15 minutes Cook Time: 15 minutes (if using fresh corn) Total Time: 30 minutes
Nutritional Information: (Approximate, per serving) Calories: 250 Protein: 8g Sodium: 300mg
Conclusion
This Mexican Street Corn Salad, or Esquites, is a delightful and flavorful dish that captures the essence of Mexican street food in a convenient and accessible format. The combination of sweet corn, colorful vegetables, creamy dressing, and tangy lime juice makes it a crowd-pleaser that is perfect for any occasion. Whether you’re serving it as a side dish, appetizer, or light lunch, this salad is sure to impress with its vibrant flavors and easy preparation.
So, the next time you’re craving the taste of authentic Mexican street corn, skip the mess and whip up this delicious salad instead. With its customizable ingredients and easy-to-follow instructions, it’s a recipe that you’ll want to make again and again. Enjoy the sweet, tangy, and slightly spicy flavors of this Mexican Street Corn Salad and bring a taste of Mexico to your table.
Questions and Answers about this Recipe:
Q1: Can I use frozen corn instead of fresh or canned?
A: Absolutely! Frozen corn is a great alternative. Thaw the corn completely and drain any excess water before adding it to the salad. You can quickly sauté the thawed corn in a skillet with a little butter or oil for a slightly roasted flavor, which will add a nice depth to the salad. Just be sure to let it cool before mixing it with the other ingredients. This is a good option if you want something closer to the taste of roasted corn without grilling.
Q2: I don’t have queso fresco. What can I substitute?
A: Queso fresco adds a mild, slightly salty, and creamy element to the salad. If you can’t find it, feta cheese is a very good substitute as it shares a similar salty and crumbly texture. Cotija cheese, while harder and saltier than queso fresco, can also work in a pinch but use a bit less since it’s more intense. For a non-dairy option, you could try a plant-based feta or simply omit the cheese altogether; the salad will still be delicious!
Q3: How far in advance can I make this salad?
A: This salad can be made up to 24 hours in advance. The flavors actually meld together nicely as it sits in the refrigerator. However, keep in mind that the vegetables might release some moisture, so the salad may become slightly wetter over time. If you’re making it ahead, consider adding the dressing just before serving to maintain the best texture. Also, if using fresh cilantro, adding it closer to serving time will prevent it from wilting.
Q4: I’m not a fan of mayonnaise. Can I use something else in the dressing?
A: Yes, absolutely! You can substitute the mayonnaise with plain Greek yogurt for a tangier and lighter dressing. Avocado crema is another great option for a richer, creamier dressing (simply blend avocado with a little lime juice, water, and salt). Another option would be to use a cashew cream for a vegan alternative that provides similar richness.
Q5: I like my food really spicy. How can I kick up the heat in this salad?
A: There are several ways to add more heat to this Mexican Street Corn Salad. First, you can increase the amount of minced jalapeño or even use a hotter variety of pepper like serrano. Be sure to remove the seeds and membranes for controlled heat. You can also add a pinch of cayenne pepper or a dash of hot sauce to the dressing. A drizzle of chili oil over the finished salad can also add a nice kick and depth of flavor. Finally, you can sprinkle a bit of Tajin seasoning (a chili-lime seasoning) on top for an extra layer of zesty spice.
