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–+ servings
Mexican Street Corn Salad, also known as esquites, is an easy and creamy side dish or appetizer packed with flavor! A take on elote.

Mexican Street Corn Salad

Also known as esquites, is an easy and creamy side dish or appetizer packed with flavor! A take on elote.
Servings: 4
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes

Equipment

  • Measuring cups and spoons
  • mixing bowls
  • Strainer
  • spatula
  • Knife
  • Cutting board
  • frying pan
  • large serving bowl
  • spoons for tossing ingredients together

Ingredients
  

  • 4 cups corn kernels - fresh, frozen (thawed), or canned (drained)
  • 1 tablespoon extra virgin olive oil
  • 1 cup red bell pepper, diced (about 1 large bell pepper)
  • ½ cup shredded cotija cheese
  • ¼ cup jalapeno, seeded and diced (about 1 large fresh jalapeno)
  • ¼ cup red onion, diced
  • 2 tablespoons fresh cilantro, chopped

Instructions
 

  • In a large frying pan over medium heat, lightly fry corn kernels with olive oil. Corn is done when it starts to brown slightly (takes about 5 minutes). 
  • Let corn cool completely to room temperature before mixing with other ingredients.
  • In a large bowl, combine all salad ingredients (corn, bell pepper, cotija cheese, jalapeno, red onion and cilantro).
  • In a medium bowl, stir together all dressing ingredients. Stir until well mixed.
  • Pour dressing over Mexican corn salad ingredients and toss well to mix until all salad ingredients are coated in dressing. 
  • Serve chilled

Notes

Store leftovers in a sealed food-safe container for up to 3 days in the refrigerator.
This salad should stay refrigerated until ready to eat. With mayonnaise in the salad, it should not be left out at room temperature for too long. 

Nutrition

Calories: 206kcalCarbohydrates: 28gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 17mgSodium: 552mgPotassium: 336mgFiber: 4gSugar: 10gVitamin A: 1394IUVitamin C: 58mgCalcium: 103mgIron: 1mg