A vibrant and flavorful twist on classic Mexican street corn (elote), this Esquites recipe transforms grilled or roasted corn kernels into a delicious and easily served salad. Bursting with creamy, cheesy, and spicy notes, this salad is perfect as a side dish, appetizer, or even a light lunch. Get ready to experience the taste of summer with every bite!
Ingredients:
- 2 Tbsp (28 g) unsalted butter
- 4 cups (516 g) corn kernels, (fresh or frozen)
- 1 tsp minced garlic
- ⅓ cup (78 g) mayonnaise
- ½ tsp chili powder
- ½ cup (56 g) cotija cheese, crumbled
- 1 Tbsp lime juice, fresh squeezed
- 1-2 Tbsp chopped cilantro, (optional)
- Kosher salt, to taste
Preparation:
Step 1: Melt the butter in a large skillet, preferably cast iron, over medium-high heat. Cast iron is ideal because it distributes heat evenly, leading to beautiful caramelization and charring of the corn. This char is what gives the salad its signature smoky, slightly sweet flavor, reminiscent of traditionally grilled elote. If you don’t have a cast iron skillet, a heavy-bottomed stainless steel skillet will work just fine.
Step 2: Add the corn kernels to the skillet. If you are using fresh corn kernels that you’ve cut off the cob, that’s wonderful! The flavor will be especially vibrant and fresh. Frozen corn kernels, however, work perfectly well and are a great option year-round. If using frozen corn, there’s no need to thaw it beforehand; simply add it directly to the skillet. Spread the corn in an even layer in the pan.
Step 3: Cook the corn, stirring occasionally, until cooked through and slightly charred, about 8-10 minutes. The key here is to not stir too frequently. You want to allow the corn to sit undisturbed in the hot skillet to develop that delicious char. Stirring occasionally ensures that all sides of the corn get a chance to caramelize. You’ll know the corn is cooked when it’s tender and slightly browned. Don’t worry if some kernels get a little blackened; that’s exactly what we’re looking for!
Step 4: Add the minced garlic during the last 2 minutes of cooking. Garlic burns easily, so adding it towards the end prevents it from becoming bitter. As the garlic cooks, it will infuse the corn with its pungent aroma and flavor. Stir constantly during these final two minutes to ensure the garlic cooks evenly and doesn’t burn.
Step 5: Remove the skillet from the heat and allow the corn to cool slightly. You don’t want to add the mayonnaise and other ingredients while the corn is still piping hot, as this could melt the cheese and thin out the mayonnaise. A slight cooling period allows the flavors to meld together without compromising the texture of the ingredients.
Step 6: In a large bowl, gently stir in the mayonnaise, chili powder, cotija cheese, lime juice, and chopped cilantro (if using). The mayonnaise provides a creamy base for the salad, while the chili powder adds a subtle kick of spice. Cotija cheese, a salty and crumbly Mexican cheese, is essential for that authentic elote flavor. Freshly squeezed lime juice brightens the flavors and adds a touch of acidity. Cilantro is optional, but it adds a fresh, herbaceous note that complements the other flavors beautifully.
Step 7: Season the salad to taste with kosher salt. Salt is essential for enhancing the flavors of all the ingredients. Start with a small pinch and add more as needed, tasting as you go. Remember that cotija cheese is already quite salty, so be careful not to over-salt the salad.
Step 8: Serve the Mexican Street Corn Salad warm or cold. It’s delicious either way! If serving warm, you can enjoy it immediately after preparation. If serving cold, chill it in the refrigerator for at least 30 minutes to allow the flavors to meld together even further. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Why You Will Love This Recipe:
This Mexican Street Corn Salad is incredibly versatile and customizable, making it a surefire crowd-pleaser. Here’s why you’ll love it:
- Flavor Explosion: It perfectly captures the essence of Mexican street corn with its combination of sweet, smoky, spicy, creamy, and cheesy flavors.
- Easy to Make: It comes together in under 30 minutes with simple ingredients and straightforward instructions.
- Versatile: It can be served as a side dish, appetizer, topping, or even a light meal.
- Customizable: You can adjust the spice level, add or substitute ingredients to suit your taste preferences.
- Crowd-Pleasing: It’s always a hit at parties, potlucks, and barbecues.
- Year-Round Enjoyment: You can make it with fresh corn in the summer or frozen corn year-round.
Serving Suggestions:
- Serve as a side dish to grilled meats, tacos, or enchiladas.
- Top grilled chicken or fish with a generous spoonful of the salad.
- Serve as an appetizer with tortilla chips.
- Use it as a filling for quesadillas or empanadas.
- Add it to salads or grain bowls for a boost of flavor and texture.
- Enjoy it straight from the bowl as a light and satisfying snack or lunch.
Tips:
- For an extra smoky flavor, grill the corn on the cob before cutting off the kernels.
- Add a pinch of cayenne pepper for an extra kick of spice.
- Use different types of cheese, such as queso fresco or crumbled feta.
- Add other vegetables, such as diced red onion, bell peppers, or jalapeños.
- For a vegan version, use vegan mayonnaise and substitute the cotija cheese with a vegan alternative or nutritional yeast.
- If you don’t have fresh lime juice, bottled lime juice can be used, but fresh is always best.
- Taste as you go and adjust the seasonings to your liking.
- For a creamier salad, add a tablespoon or two of sour cream or Mexican crema.
Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes
Nutritional Information: (approximate, per serving)
- Calories: 250-300
- Protein: 5-7g
- Sodium: 200-300mg (depending on salt added and type of cheese used)
Conclusion:
This Mexican Street Corn Salad is a delightful and adaptable recipe that will quickly become a favorite. Its vibrant flavors and ease of preparation make it perfect for any occasion. Whether you’re looking for a simple side dish or a crowd-pleasing appetizer, this Esquites recipe is sure to impress. Enjoy the taste of Mexico in every delicious bite!
Questions and Answers about this Recipe:
Q1: Can I use canned corn instead of fresh or frozen?
A: While fresh or frozen corn is preferred for the best flavor and texture, you can use canned corn in a pinch. Be sure to drain and rinse the canned corn thoroughly before adding it to the skillet. Since canned corn is already cooked, you’ll only need to cook it for a few minutes to warm it through and lightly char it. Keep a close eye on it, as it can become mushy if overcooked.
Q2: How can I make this recipe spicier?
A: There are several ways to increase the spice level of this Mexican Street Corn Salad. You can add a pinch of cayenne pepper along with the chili powder, use a spicier chili powder blend, or include some finely diced jalapeños or serrano peppers. For an even bolder flavor, consider adding a splash of hot sauce or a drizzle of chili oil. Taste as you go and adjust the spice level to your preference.
Q3: What is cotija cheese, and can I substitute it?
A: Cotija cheese is a hard, salty, and crumbly Mexican cheese made from cow’s milk. It has a strong, assertive flavor that is characteristic of elote. If you can’t find cotija cheese, you can substitute it with queso fresco (a softer, milder Mexican cheese), feta cheese, or Parmesan cheese. Keep in mind that the flavor will be slightly different, but these substitutes will still provide a salty and cheesy element to the salad.
Q4: Can I prepare this salad ahead of time?
A: Yes, you can prepare the Mexican Street Corn Salad ahead of time. In fact, making it a few hours in advance allows the flavors to meld together even more. Cook the corn according to the recipe instructions and let it cool completely. Then, stir in the remaining ingredients and store the salad in an airtight container in the refrigerator for up to 24 hours. When you’re ready to serve, give it a good stir and adjust the seasonings if needed.
Q5: Is this recipe gluten-free?
A: Yes, this Mexican Street Corn Salad recipe is naturally gluten-free, as it does not contain any gluten-containing ingredients. However, it’s always a good idea to double-check the labels of your ingredients, especially the mayonnaise and chili powder, to ensure they are certified gluten-free if you have a severe gluten allergy or intolerance.
