Mexican Street Corn Salad #vegan #vegetarian #soup #breakfast #lunch

This Mexican Street Corn Salad formula (otherwise known as Esquites) is tart, zesty, and scrumptiously velvety. Regardless of whether you cook the corn on the flame broil or in a skillet, this simple Mexican corn plate of mixed greens is destined to be a hit for all your late spring social events.

Since spring has formally sprung here in Vermont, summer social events and barbecue season have arrived. Also, it gives my better half and I the ideal reason to exploit each one of those sweet corn-on-the-cobs springing up at the Farmer's Markets.

This Mexican Street Corn Salad takes motivation from the conventional Mexican road nourishment known as esquites. An esquites formula is a broiled corn plate of mixed greens covered in a fiery, tart, lime-scented dressing. At the end of the day, it is the serving of mixed greens variant of those celebrated elotes you can discover in the city of Mexico, or in your home kitchen with my formula for Mexican Street Corn.

My variant of the Mexican Street Corn Salad formula you see here can be prepared in 30 minutes. I adore the way that you can serve it both warm or cold, which makes it an ideal side dish for any mid year excursion or BBQ.

Also try our recipe Crispy Breakfast Potatoes with Chili Garlic Oil and Herbs #vegan #vegetarian #soup #breakfast #lunch

Ingredients

• For The Corn:
• 1 tablespoon vegetable oil or melted butter
• 6 ears of corn, kernels cut from cubs – Approximately 4 ½ to 5 cups
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• For The Mexican Corn Dressing:
• 2 tablespoons mayonnaise (I prefer vegan mayo – affiliate link)
• 3 tablespoons sour cream
• ½ teaspoon chili powder
• 3 tablespoons lime juice, freshly squeezed
• ½ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• For The Mexican Corn Salad:
• 1 medium-size jalapeno, seeded and sliced/chopped
• ¼ cup red onion, chopped finely
• 3 tablespoons fresh cilantro, chopped – more to use as garnish
• ½ cup cotija cheese, crumbled

Instructions

1. For The Grilled Mexican Street Corn Salad Recipe:
2. To prep the corn: Fold the husk of each corn back leaf by leaf and tie them with kitchen twine. Lightly brush corn on the cub with oil.
3. Heat a grill pan or an outdoor grill. Grill corn, turning occasionally until it is charred in spots. Keep an eye on it as this happens rather quickly.
4. Cut the corn off the cob and place the corn in a large bowl. Set aside to cool.
5. To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
6. To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
7. Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.
8. For The Skillet Roasted Mexican Street Corn Salad Recipe:
9. To prep the corn: Cut the corn off the cob. I used 6 ears to get about 4 ½ to 5 cups. Alternatively, you can also use canned corn or frozen corn. If using frozen, you do not need to thaw it out.
10. Heat oil in a skillet over medium-high heat. Stir in the corn, and stirring frequently, sauté for 5-7 minutes until it starts to get (lightly) chared. If you are using frozen corn, you might need to cook a few minutes longer. Transfer to a bowl and set aside.
11. To make the Mexican Corn Dressing: Mix together mayonnaise, sour cream, chili powder, lime juice, salt and pepper in a small bowl.
12. To assemble the Mexican Corn Salad: Pour the corn dressing over the corn. Add in jalapeno, onion, and cilantro. Give it a gentle toss. Make sure that the dressing is distributed equally throughout the salad.
13. Transfer the salad to a salad plate and top it off with cotija cheese and garnish with cilantro.

Read more our recipe The Most INCREDIBLE Potato Wedges #vegan #vegetarian #soup #breakfast #lunch

Source : bit.ly/33Od8NW