Mexican Street Corn Salad

Oui Chef Season 3 Episode 14

Adding more produce to your plate can be simple and tasty!

Mexican street corn salad, also known as esquites, is a vibrant and enticing dish that captures the bold flavors of Mexican cuisine. This popular street food has gained widespread popularity for its irresistible combination of sweet, smoky, and tangy elements. The star ingredient is fresh corn kernels, which are typically grilled or roasted to impart a charred and slightly caramelized flavor. The corn is then mixed with an array of enticing ingredients like creamy mayonnaise, crumbled feta cheese, zesty lime juice, and aromatic cilantro.

The salad bursts with color and texture as additional elements are added, such as diced red onions for a touch of sharpness, finely chopped jalapeños for a spicy kick, and vibrant cherry tomatoes for a burst of freshness. The result is a harmonious medley of flavors that dance on your taste buds, creating a truly delightful experience.

Mexican street corn salad is often served in small cups or bowls, making it a convenient and portable snack. It is a beloved staple at street food stalls, festivals, and family gatherings, where it is enjoyed as a satisfying and flavorful side dish. Whether you’re savoring it as a refreshing appetizer or pairing it with your favorite grilled meats, Mexican street corn salad is a culinary gem that showcases the richness and complexity of Mexican flavors.

Mexican Street Corn Salad

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• Author: The Kilted Chef
• Total Time: 1 hour 15 minutes
• Yield: Serves 4-6 1x

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Ingredients

Units USM Scale 1x2x3x

• 5 cobs of corn
• 2 tbsp olive oil
• 1 cup cherry tomatoes halves
• 1/2 red onion, diced
• 1 jalapeno, diced
• 1/2 cup cilantro, chopped
• 1/4 cup chopped chives
• Juice of two limes
• 1 tbsp cayenne pepper
• 1 tsp coarse sea salt
• 1/2 tsp pepper
• 2 tbsp sour cream
• 2 tbsp mayo
• 1/2 cup feta

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Instructions

1. Remove the kernels from the corn.
2. heat the olive oil in a cast iron pan, once hot add the kernels and saute until the sugars are released and the corn begins to caramelize.
3. Place the cherry tomatoes, red onion, jalapeno, chives, and  cilantro into a large bowl.
4. Add the corn and toss.
5. Add the lime juice, cayenne pepper, salt, pepper, sour cream, Mayo, and fetra to the dish mix well to combine. Refrigerate 1/2 hour before serving.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: appetizers, entrees, Salads, sides, vegetables, recipes