Description: This vibrant and flavorful Mexican Street Corn Salad, also known as Esquites, is a delightful and refreshing take on traditional elotes. It captures all the smoky, sweet, spicy, and tangy flavors of grilled corn on the cob in a convenient and easy-to-eat salad form. Perfect for summer barbecues, potlucks, or a quick and satisfying side dish, this recipe combines sweet corn kernels with crisp bell peppers, creamy avocado, zesty lime, and a touch of heat from jalapeño, all tossed in a creamy, cheesy dressing. Get ready for a burst of sunshine in every bite!
Ingredients:
- 6 cups corn kernels: Freshly cut from the cob (about 6 ears), frozen, or canned (drained) are all viable options. Using fresh corn in season offers the best flavor, but frozen corn is a convenient alternative that works just as well. If using canned corn, be sure to drain it thoroughly to prevent the salad from becoming soggy.
- 1 small red bell pepper: Adds a sweet, crisp contrast to the corn. Choose a ripe red bell pepper for the best flavor and vibrant color. Petite diced means cutting the pepper into small, even pieces, about ¼ inch in size. This ensures that the bell pepper integrates well into the salad and is easy to eat.
- 2 small avocados: The key to achieving the perfect creamy texture in the salad. Ensure that the avocados are ripe but firm; you want them to be soft enough to blend seamlessly into the mixture but not so mushy that they fall apart. Dice them just before adding to prevent browning.
- 1/4 cup purple onion: Provides a pungent, slightly sharp bite that balances the sweetness of the corn and the creaminess of the avocado. Finely dicing the onion helps to mellow its flavor and prevent it from overpowering the other ingredients.
- 2 tablespoons cilantro: Fresh cilantro adds a bright, herbaceous note to the salad. Finely chop it just before adding to the salad to preserve its flavor and aroma. If you are not a fan of cilantro, you can substitute it with fresh parsley.
- 1 small jalapeño: Adds a kick of heat to the salad. Seed and finely dice the jalapeño to control the level of spice. If you prefer a milder flavor, remove the seeds and membranes entirely. For those who like it extra spicy, leave some of the seeds in.
- 1 whole lime, quartered for garnishing: Fresh lime wedges are essential for serving, allowing everyone to adjust the tartness of the salad to their preference. The lime adds a burst of freshness that complements the other flavors perfectly.
- 2 tablespoons butter: Used to sauté the corn and add a rich, buttery flavor. Unsalted butter is preferred, as you can then control the saltiness of the salad.
Dressing:
- 3 tablespoons mayonnaise: Provides the creamy base for the dressing. You can use regular mayonnaise or a lighter version to reduce the fat content.
- 1-2 whole limes: The juice of fresh limes adds the signature tangy flavor to the dressing. The amount of lime juice you use will depend on the size of the limes and your personal preference. Start with the juice of one lime and add more to taste.
- 1/4 cup Mexican crema: Authentic Mexican crema is the ideal choice for this dressing, as it has a slightly tangy and rich flavor. If you cannot find Mexican crema, sour cream is a good substitute.
- 1/2 teaspoon paprika: Adds a subtle smokiness and warmth to the dressing. Smoked paprika is a great alternative for an even deeper smoky flavor.
- 3/4 teaspoon chili powder: Provides a mild heat and adds depth of flavor to the dressing. Use a good quality chili powder for the best results.
- 1 teaspoon black pepper: Adds a touch of spiciness to the dressing. Freshly ground black pepper is preferred for its superior flavor.
- 1/4 cup Cotija cheese: A salty, crumbly Mexican cheese that adds a delightful salty and savory element to the salad. Finely grate the cheese for easy incorporation into the salad. If you can’t find cotija, feta cheese or Parmesan cheese can be used as substitutes, although they will alter the flavor slightly.
- 1 tablespoon olive oil: Adds moisture and enhances the flavor of the corn. Lightly flavored olive oil is recommended so it doesn’t overpower the other ingredients.
- Salt: Use it if needed to taste.
Preparation:
Step 1: Sauté the Corn In a 12-inch skillet, melt the butter over medium-high heat. Add the corn kernels and cook, stirring occasionally, until they start to develop grill-like marks. This process typically takes about 8-10 minutes. The goal is to get a slightly charred and caramelized flavor, which enhances the overall taste of the salad. Be sure to stir frequently to prevent burning.
Step 2: Add Bell Pepper Add the petite diced red bell pepper to the skillet with the corn. Continue cooking for another 1-2 minutes until the bell pepper is tender-crisp. This adds a pleasant crunch and sweetness to the mixture.
Step 3: Cool the Corn Remove the skillet from the heat and transfer the cooked corn and bell pepper mixture to a large bowl. Allow it to cool completely. This is important because adding warm corn to the other ingredients can cause the avocados to become mushy and the dressing to melt.
Step 4: Mix Vegetables Once the corn mixture has cooled, add the finely diced purple onion, finely chopped cilantro, and finely diced jalapeño to the bowl. Toss gently to combine all the vegetables.
Step 5: Make the Dressing In a separate small bowl, whisk together the mayonnaise, lime juice, Mexican crema (or sour cream), paprika, chili powder, black pepper, and olive oil. Whisk until the dressing is smooth and well combined. Taste and adjust the seasoning as needed, adding more lime juice for tanginess or chili powder for heat.
Step 6: Add Avocado and Dressing Dice the avocados and add them to the bowl with the corn mixture. Pour the dressing over the salad ingredients.
Step 7: Toss Gently Gently toss all the ingredients together to coat the corn salad evenly with the dressing. Be careful not to overmix, as this can cause the avocados to become mushy.
Step 8: Garnish and Serve Transfer the salad to a serving dish. Sprinkle some additional grated cotija cheese and fresh cilantro on top for garnish. Serve with lime wedges on the side, if desired.
Why You Will Love This Recipe:
This Mexican Street Corn Salad is a crowd-pleaser for many reasons:
- Flavor Explosion: It perfectly balances sweet, spicy, tangy, and savory flavors, creating a delightful taste sensation in every bite.
- Easy to Make: This recipe is incredibly simple and straightforward, requiring minimal cooking and preparation time.
- Versatile: It can be served as a side dish, appetizer, or even a light meal.
- Customizable: You can easily adjust the level of spice and the amount of lime juice to suit your preferences.
- Perfect for Any Occasion: It’s ideal for summer barbecues, picnics, potlucks, or a quick and easy weeknight dinner.
- Fresh and Healthy: Packed with fresh vegetables and healthy fats from the avocado, this salad is a nutritious and delicious option.
- A Unique Twist on a Classic: It takes the beloved flavors of Mexican street corn and transforms them into a convenient and easy-to-eat salad format.
Serving Suggestions:
- As a Side Dish: Serve alongside grilled chicken, fish, or steak.
- As an Appetizer: Offer it with tortilla chips for dipping.
- In Tacos or Burritos: Use it as a filling for tacos or burritos for an extra burst of flavor.
- On Toast: Spread it on toast for a delicious and unique avocado toast variation.
- With Grilled Meats: Complement the richness of grilled meats with the refreshing zest of the salad.
- As a Topping: Sprinkle it over grilled fish or chicken for added flavor and texture.
Tips:
- Use Fresh Ingredients: For the best flavor, use fresh corn, ripe avocados, and fresh herbs.
- Control the Spice: Adjust the amount of jalapeño to control the level of heat.
- Don’t Overmix: Be gentle when tossing the salad to avoid mashing the avocados.
- Make Ahead: You can prepare the corn mixture and the dressing ahead of time and store them separately in the refrigerator. Combine them just before serving.
- Adjust the Dressing: Taste the dressing and adjust the seasoning to your liking. Add more lime juice for tanginess, chili powder for heat, or salt to taste.
- Serve Immediately: While the salad can be made ahead, it’s best served immediately after tossing with the dressing to prevent the avocados from browning.
Prep Time: 20 minutes Cook Time: 10 minutes Total Time: 30 minutes
Nutritional Information (per serving, approximately): (Note: This is an estimate and can vary based on specific ingredients and serving size.)
- Calories: 350-400
- Protein: 8g
- Sodium: 250-300mg
Conclusion:
This Mexican Street Corn Salad recipe is a vibrant and delicious dish that brings the flavors of Mexico to your table. Whether you’re looking for a quick and easy side dish, a crowd-pleasing appetizer, or a flavorful topping for tacos, this recipe is sure to be a hit. The combination of sweet corn, creamy avocado, zesty lime, and a hint of spice creates a taste sensation that you won’t be able to resist. So grab your ingredients and get ready to enjoy a fiesta of flavors!
Questions and Answers About This Recipe:
Q1: Can I make this salad ahead of time? A: Yes, you can definitely make parts of this salad ahead of time. You can cook the corn and bell peppers, chop the other vegetables (onion, cilantro, jalapeño), and prepare the dressing. Store these components separately in the refrigerator. However, it’s best to dice the avocados just before serving and combine everything with the dressing shortly before you plan to eat it. This prevents the avocados from browning and the salad from becoming soggy.
Q2: I don’t like cilantro. What can I substitute it with? A: If you’re not a fan of cilantro, you can easily substitute it with fresh parsley. Parsley has a milder, slightly peppery flavor that will still add a fresh herbaceous note to the salad without the distinct taste of cilantro. You can also use a mix of parsley and chives or green onions for a more complex flavor.
Q3: Can I use frozen corn instead of fresh corn? A: Absolutely! Frozen corn is a great and convenient alternative to fresh corn, especially when corn is not in season. Make sure to thaw the frozen corn before cooking it in the skillet. You can also use canned corn, but be sure to drain it very well to prevent the salad from becoming too watery. Fresh corn, when in season, provides the sweetest and most flavorful result.
Q4: I want to make this recipe spicier. What can I do? A: If you like a spicier salad, there are several ways you can increase the heat. You can leave some of the seeds in the jalapeño when you dice it. Another option is to add a pinch of cayenne pepper or some red pepper flakes to the dressing. You could also use a hotter type of chili powder in the dressing. For an extra kick, consider adding a few drops of your favorite hot sauce to the dressing or serving the salad with a spicy salsa on the side.
Q5: What other cheeses can I use if I can’t find Cotija cheese? A: If you can’t find Cotija cheese, there are a few suitable substitutes. Feta cheese is a good alternative, as it has a similar salty and crumbly texture. However, keep in mind that feta has a more distinct tangy flavor compared to the milder, more salty Cotija. Another option is queso fresco, which is a fresh, mild Mexican cheese that crumbles easily. If you can’t find either of these, a grated Parmesan cheese can also work in a pinch, although it will have a different, more nutty flavor.
