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We hope you got benefit from reading it, now let’s go back to mexican street corn salad recipe. To cook mexican street corn salad you only need 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Mexican Street Corn Salad:
- Get bag frozen corn - thawed and "drained"
- You need poblano pepper - seeds removed, finely diced
- Prepare butter
- Take olive oil
- Get mayonnaise
- Take sour cream
- Prepare fresh cilantro - chopped
- Prepare Chipotle chili powder
- Prepare salt
- You need black pepper (optional)
- Use juice of one small lime
- Provide Queso fresco, crumbled
Steps to make Mexican Street Corn Salad:
- Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper.
- Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom, level out and let sit 2 min. Repeat one more time.
- Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat.
- Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm.
This recipe packs all the yumminess of Mexican Street Corn into an easy to make salad. Serve it up as a side dish at your next barbecue or taco night. Mexican street corn, or eloté, is a popular treat in Mexico and growing in popularity in the states as well. It consists of a corn on the cob with some special toppings, including mayonnaise, Cotija cheese and a chili powder spice. As a salad, this is a little easier to serve and prepare in advance, but has all.
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