MEXICAN STREET CORN RECIPES

Name: Mexican Corn Salad
Prep time: 10 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 ears corn; Kosher salt; 1/2 c. mayonnaise; 1/4 c. cotija cheese or feta, plus more for garnish; Juice of 2 limes; 2 tbsp. chopped fresh cilantro, plus more for garnish; 1 tbsp. chili powder, plus more for garnish

BEST MEXICAN CORN SALAD RECIPE - HOW TO MAKE ... - DELISH

Best Mexican Corn Salad Recipe - How to Make ... - Delish image

An easy recipe for eloté-inspired Mexican corn salad from Delish.com.

Provided by Lindsay Funston

Categories low sugar nut-free vegetarian Cinco de Mayo Fourth of July picnic lunch salad side dish

Total Time 25 minutes

Prep Time 10 minutes

Cook Time 0S

Yield 4 servings

Number Of Ingredients 7

Ingredients

6 ears corn
Kosher salt
1/2 c. mayonnaise
1/4 c. cotija cheese or feta, plus more for garnish
Juice of 2 limes
2 tbsp. chopped fresh cilantro, plus more for garnish
1 tbsp. chili powder, plus more for garnish

Steps:

Using a sharp knife, carefully cut corn kernels off cob. Add about 1/2" water to a medium saucepan and salt well. Bring to a simmer. Add corn, cover, and cook until corn is tender, 3 to 4 minutes. Drain and pat dry. In a serving bowl, toss corn with mayonnaise, cotija, lime juice, cilantro, and chili powder. Season generously with salt. Top with more cotija, cilantro, and a sprinkle of chili powder before serving.

ESQUITES (MEXICAN CORN) RECIPE | ALLRECIPES

Esquites (Mexican Corn) Recipe | Allrecipes image

Esquites is an off-the-cob version of elote--the sweet, smoky, Mexican corn served from street vendors. This is best made with fresh sweet corn, but frozen can work when you're looking for that perfect comfort dish in off-season months. The flavors of this dish are versatile--enjoy as a side with any Mexican or BBQ fare such as enchiladas, tacos, grilled/roasted chicken, BBQ pork, or burgers. This is best served at room temperature.

Provided by LB

Categories Corn Side Dishes

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 6 servings

Number Of Ingredients 9

Ingredients

4 tablespoons butter, or more as needed
6 ears fresh corn kernels
1 teaspoon dried epazote, or to taste
4 tablespoons Mexican crema, or more to taste
1 tablespoon lemon juice, or more to taste
salt to taste
¼ cup crumbled Cotija cheese, or to taste
1 pinch chipotle pepper powder, or more to taste
1 lime, cut into wedges

Steps:

Melt butter in a large skillet over medium-high heat. Add corn and epazote. Cook, stirring frequently, until cooked to your preference, about 6 minutes. Remove from heat.
Combine crema and lemon juice in a bowl; season with salt. Mix crema into the hot corn and transfer mixture to a serving dish. Let cool to room temperature.
Sprinkle Cotija cheese and chipotle powder on top of corn and serve with lime wedges.

Nutrition Facts : Calories 204 calories, CarbohydrateContent 19.1 g, CholesterolContent 39.7 mg, FatContent 14.2 g, FiberContent 2.9 g, ProteinContent 4.6 g, SaturatedFatContent 8.5 g, SodiumContent 159.7 mg, SugarContent 3.5 g

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