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Mexican Street Corn Salad
Mexican Street Corn Salad

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We hope you got insight from reading it, now let’s go back to mexican street corn salad recipe. You can have mexican street corn salad using 12 ingredients and 4 steps. Here is how you cook it.

The ingredients needed to cook Mexican Street Corn Salad:
  1. Prepare bag frozen corn - thawed and "drained"
  2. Get poblano pepper - seeds removed, finely diced
  3. Prepare butter
  4. Provide olive oil
  5. Use mayonnaise
  6. Provide sour cream
  7. Prepare fresh cilantro - chopped
  8. Use Chipotle chili powder
  9. You need salt
  10. Provide black pepper (optional)
  11. Get juice of one small lime
  12. Prepare Queso fresco, crumbled
Instructions to make Mexican Street Corn Salad:
  1. Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper.
  2. Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom, level out and let sit 2 min. Repeat one more time.
  3. Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat.
  4. Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm.

This recipe packs all the yumminess of Mexican Street Corn into an easy to make salad. Serve it up as a side dish at your next barbecue or taco night. Mexican street corn, or eloté, is a popular treat in Mexico and growing in popularity in the states as well. It consists of a corn on the cob with some special toppings, including mayonnaise, Cotija cheese and a chili powder spice. As a salad, this is a little easier to serve and prepare in advance, but has all.

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