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Mexican Street Corn Salad
Rated 5.0 stars by 1 users
Author:
The Spice & Tea Exchange
Servings
approximately 5 cups. Recipe can be scaled for larger quantities.
Prep Time
10 minutes
Also known as esquites, this is the off-the-cob version of elotes, the grilled on-the-cob Mexican street corn slathered with creamy, cheesy, chili-lime sauce. Packed with bold and delicious flavors, this version can be made on the stovetop. It's the perfect balance of savory and sweet, with just the right amount of heat.
Ingredients
- 3 Tbsp mayonnaise
- 2 Tbsp fresh lime juice
-
½ tsp Matanzas Chili Spice Blend
-
½ tsp Sazon Spice Blend
-
¼ tsp Jalapeno Pepper Powder
- 2 Tbsp vegetable oil
- 6 ears fresh corn, shucked and kernels removed (about 4 cups)
- ¾ tsp kosher salt
- ½ cup sliced scallions, green parts only
- ½ cup chopped cilantro leaves
- ½ cup finely crumbled cotija cheese
Dressing
Salad
Directions
- Prepare Dressing. In a small bowl, stir all ingredients until combined. Set aside. Yields approximately one-third cup.
- Prepare Corn. Heat oil in a large nonstick skillet over high heat. Add corn kernels and season with salt; stir to coat kernels with oil. Cook undisturbed until kernels begin to brown/char on one side, about 2 minutes. Toss, stir, and repeat for another 2 minutes. Continue tossing and browning for about 6 to 8 minutes total. Transfer to a large mixing bowl.
- Assemble Salad. To the corn, add scallions, cilantro, and cheese. Add 3 tablespoons of dressing; fold all ingredients to combine. Taste; adjust seasonings and add more dressing as desired.