Mexican corn salad – Roasted corn salad Mexican – You have an abundance of summer corn, but what to do with it? Don’t look any further! Identical to the beloved Mexican street food dish, this simple salad has all the right ingredients: creamy, spicy, salty, and citrusy.
Served with a creamy lime dressing and garnished with fresh cilantro and freshly sautéed corn kernels in butter. It doesn’t get any better than this! This is amazing!
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Some other recipes you would like on my blog – Veg Grilled Cheese Sandwich, Savory French Toast, Home Made Salad – Mediterranean Quinoa Patties & Hummus buddha bowl (Vegan And Gluten-Free), Vegetable Cheese Crepes.
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Corn Salad with Esquites – Mexican Street Food!
Friends, happy Cinco de Mayo! As a Mexican food lover, I relish this holiday as I think I was born Mexican in another life! It is actually my favorite. I would be happy creating Mexican food every day, not only cooking it but eating it as well.
However, I would like to share with you a very special Cinco de Mayo salad, referred to as Esquites or a little corn cup, which literally translates as little corn.
Street vendors in Mexico sell Esquites, which are street corn served in cups, as Mexican Corn Salad. In addition, it is the “off-the-cob” equivalent of Elotes, the famous Mexican street corn grilled over charcoal, rolled in a creamy spicy sauce, and served!
This dish has a creamy dressing that’s based on mayonnaise, but with a refreshing tang from lime juice and a savory hint from sour cream (that’s the secret ingredient).
I use a lot less mayo than most versions. To lighten it up a touch while still maintaining a considerable amount of creamy dressing, I like to combine mayonnaise with sour cream.
About Mexican corn salad – recipe mexican corn salad
This recipe can be made with any type of corn, but it is best made with fresh corn since it browns the best when sautéed with butter and garlic.
Make it happen, whatever the excuse! Since my friends enjoy this salad, to say they love it is an understatement. When it appears, we’re in a situation where we have to eat quickly or miss out.
Although frozen is preferable to canned, either is fine. Use canned food, but be sure to rinse and drain it well!
With feta cheese on top, this Mexican corn salad combines corn kernels, vegetables, and zesty lime dressing. This twist on classic Mexican street corn is perfect for potlucks and easy to prepare!
Esquites: What is it?
Esquites consist of corn steamed or sautéed in butter with onions, chilies, and salt, served in a cup and topped with various combinations of lime juice, chili powder, hot sauce, salt, mayo, etc.
It’s similar to what I’ve done, but not exactly the same. Corn salad is one of my favorites because I like to serve and eat it more as a meal rather than as a side dish, although it is perfectly fine to serve and eat it that way too.
- 500 gm – Frozen corn or canned corns
- 2 medium- Onion chopped
- 2 medium – Bell pepper chopped
- 7 cloves – Garlic chopped
- 1/2 cup – Sour cream or vegan sour cream
- 1/2 tsp – Black pepper powder
- 1/2 cup – Green onions chopped
- 1/2 – Lemon
- Red chilly flakes
- 1/2 cup – Feta cheese Garnishing or any vegan feta cheese
- 1/2 cup – Coriander leaves chopped
- 3/4 cup – Mayonnaise or vegan mayonnaise
- 2 tbsp – butter or olive oil if vegan
Corn – You will need fresh or frozen corn. Using fresh corn on the cob is my favorite way to make this salad, but canned or frozen corn will work too.
Vegetables – You can also include red and green onions, bell peppers, and jalapenos if you like.
Cilantro – For this recipe, cilantro is plentiful. If you’re not a fan of cilantro, use parsley, however, the cilantro really brings out the fresh flavor in this salad.
Lime Juice – All Mexican dishes will benefit from fresh lime juice rather than bottled lime juice.
Spices – Black pepper, salt, cumin, smoked paprika, ground cumin. I promise these spices will take the dish to the next level in terms of flavor.
Sour cream – We’re looking for some tang, some acidity to carry the dish.
Mayonnaise – Street corn is normally rolled in mayonnaise to bind all the spices together, so the mayo in this recipe does the same thing.
Olive oil or butter – you may use olive oil if vegan, or butter to cook the corn.
Check out the Mexican corn salad – Roasted corn salad Mexican Recipe Video :
How To Make Mexican corn salad – Roasted corn salad Mexican Step By Step With Photo:
- In a frying pan, melt 2 tbsp butter. Add 8 cloves of garlic chopped.
- Fry till golden brown.
- Add frozen corns.
- Saute the corn till they are charred well.
- Add black pepper powder and salt.
- Pour the corn mixture into a bowl. Add onion chopped, jalapenos, green onion chopped, coriander leaves chopped, sour cream, and mayonnaise.
- Add lemon juice.
- Nicely mix everything together.
- Add little red chilly flakes and give it a nice mix.
- Mexican street-style corn salad is ready to be served.
Important Suggestion To Keep In Mind
- In this recipe, I used fresh corn instead of mature corn, which is first boiled in salted water then sautéed in butter.
- It’s a nice idea to fire up your grill and grill your corn (still on the cob if you’re grilling on the BBQ, remove the kernels afterward) to give the dish some different flavor.
We can eat it as it is. it is a great idea to have it for lunch. If any leftovers I have prepared two special dishes which I will soon publish on my blog.
This salad is great as a side dish to some of my favorite grilled proteins, such as,
Up to three days of storage can be achieved with an airtight container in the refrigerator.
Frequently Asked Questions
What is the easiest way to remove corn from its cob?
The kernels of corn tend to bounce all over the place when you cut them off the cob! To make this task easier, you can buy a corn stripper or place the corn cob inside a large bowl as you cut to contain the mess.
After that, fresh cilantro, red onion, bell pepper, and jalapeno are added to the corn. When the ribs and seeds are removed from the jalapenos, you get a very mild salad. Leave some of the pepper seeds and ribs in if you like your food spicy.
How do feta cheese and cotija cheese differ?
Cheese made from cows’ milk, Cotija is quite salty and extremely dry. In Greece, Feta is a brined sheep’s milk cheese. This salad would be ideal with cotija, but feta also works well. You may want to add a little lime juice and salt if your feta is saltier than your cotija. However, make sure the flavors are balanced by tasting along the way.
Is it possible to substitute frozen or canned corn for fresh?
Completely! If you must use canned or frozen, then frozen is the best choice. Use canned foods only after properly rinsing and draining!
Cilantro is my least favorite flavor. How can I replace it?
It has been proven that basil and corn combine well, but parsley, chive, or scallions would also be delicious.
Can mayo be substituted in this recipe?
This recipe would be delicious with full-fat yogurt or a combination of yogurt and sour cream. Try Vegannaise instead if you’re looking for a dairy-free option.Print
Note: A rough estimate of nutrition is provided.
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