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
Prep Time 10 minutes mins
Cook Time 5 minutes mins
Total Time 15 minutes mins
- 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
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
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.
Calories: 206kcalCarbohydrates: 28gProtein: 7gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 17mgSodium: 552mgPotassium: 336mgFiber: 4gSugar: 10gVitamin A: 1394IUVitamin C: 58mgCalcium: 103mgIron: 1mg