This Mexican Street Corn Salad, also known as Esquites, is smoky, highly spiced, tangy and extraordinarily scrumptious. If you adore the Mexican corn at the cob then you’ll love this model.
Happy Cinco de Mayo, buddies! I just love to have a good time this holiday due to the fact I think in some other lifestyles I become born Mexican on the grounds that I virtually, truely, truely love Mexican food! It’s my preferred, in fact. I would be satisfied cooking Mexican food each unmarried day, no longer simplest prepare dinner it but devour it as well. For this Cinco de Mayo though, I actually have a fantastic Mexican avenue corn salad to share with you, that is called Esquites or vasito de elotes which literally approach little corn-cup.
- 1 tbsp olive oil
- 4 cups corn (about 5 ears), cut from the cob
- 1/2 small red onion finely chopped
- 1/2 red bell pepper chopped
- 6 green onions chopped
- 1/2 cup fresh cilantro chopped
- 1/2 avocado chopped
- 1 jalapeno pepper diced
- 1/2 tsp cumin ground
- 4 tbsp lime juice (from about 2 limes)
- 1/4 tsp black pepper ground
- 1/2 tsp smoked paprika
- 2 tbsp sour cream (or yogurt)
- 1/4 tsp salt
- 1/2 cup cotija cheese (or feta), crumbled
- 2 tbsp mayonnaise
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- Cut the corn off the cob. I used 5 ears to get about 4 cups. You can also use canned corn or frozen corn. If using frozen, no need to thaw it out.
- Heat the olive oil in a large skillet over high heat. Add the corn and stir it around. Cook for about 3 to 5 minutes or until the corn starts to char, which is why we’re using high heat. If using frozen corn, you will need a couple minutes extra to get the right charred bits.
- Transfer the corn to a large bowl and let it cool for a couple minutes.
- To the same bowl, add the remaining ingredients. Stir everything together until well combined. Adjust lime juice and salt and pepper as necessary.
- To serve garnish with additional cheese and cilantro, if preferred.