Easy Mexican Corn Salad
This Easy Mexican Corn Salad (aka esquites, or elote salad) is so easy that you will be begging for more instructions! This is hands down my favorite salad for the Summer! It’s fresh, tasty and a hint of spice!
I have had a love affair with the Mexican corn flavors for a while now and I just can’t get enough! Your family are going to love this salad recipe! It’s easy and quick and the perfect salad for BBQ’s, parties, family dinners and just because! The crunchy, sweet, and spicy are the perfect combination!
WHAT IS A SUBSTITUE FOR COTIJA CHEESE?
My favorite substitute for cotija cheese is half crumbled feta cheese and half parmesan cheese mixed together. But you can use either of those individually as well.
CAN I USE CANNED CORN OR FROZEN CORN?
If you’re in a pinch, you can use canned corn, however, fresh corn is always best. If you need to use an alternative, frozen corn is a better option as it was removed from the cob and flash frozen. Be sure to thaw it and drain it thoroughly of all excess moisture if you choose to go this route. You’ll need 4 cups of corn total, which is approximately three 15-ounce cans of corn, drained well, or a little over one 16 ounce bag of frozen corn. The exact amount of corn you use is flexible.
HOW LONG WILL IT LAST?
The salad will keep in the fridge for 3 to 4 days. You can eat this cold or room temperature but you can also put it in the microwave for a few seconds to warm it up a little.
- 5 cups corn cut from the cob (4 to 5 large ears)
- 2 tbsp. butter
- 2 to 3 garlic cloves , minced
- 1 tsp each salt and pepper
- 2 tsp Chilito ( any kind of street corn seasoning)
- 1/4 cup mayonnaise
- 1/4 cup sour cream (or yogurt)
- 1/2 cup parmesan cheese , finely grated (Note 1)
- 1 tbsp. Jalapeno , deseeded and finely chopped (optional)
- 1 10 ounce Queso Fresco Cheese, cubed
- 4 to 5 pieces of bacon, cooked, and chopped
- 1 bunch green onion , finely sliced
- 1/2 red onion , finely chopped
- 2 – 3 tbsp. lime juice , fresh (plus more to taste)
- 2 oz Cotija or Feta , crumbled
- Jalapeno slices, cilantro leaves, lime wedges , optional
Cut off kernels: Cut the corn off the cob If using frozen, do not thaw.
Brown corn: Melt butter in a large skillet over high heat. Add garlic and stir for 10 seconds. Add corn and cook for 5 minutes, stirring every now and then, until you get lovely golden brown bits and the corn is cooked and sweet (don't stir constantly, harder to brown).
Season corn: Add salt, and pepper, halfway through cooking corn.
Toss with dressing: Transfer corn into large bowl. Let cool. Add mayonnaise, sour cream, street corn seasoning, lime juice and parmesan. Toss well to combine. Add bacon, queso fresco, red onion, green onion and jalapeno. Toss again.
Serve: Transfer to serving bowl. Crumble over cotija/feta and garnishes of choice. Serve warm or at room temperature.
Did you try our Easy Mexican Corn Salad? What did you think? Did you love it? We would love to hear from you! Please leave us a comment below or tag us on Instagram!
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