If you’re strapped for time but need a dish that dazzles, say for a summer barbecue or potluck, this Mexican Street Corn Salad will be your new go-to recipe. Seriously, I didn’t even know it was possible to capture so much deliciousness in under 15 minutes, but, Esquites, you have shown me the light.
What makes this particular recipe so darn easy is that I am using frozen corn kernels, which is a huge time-saver in the kitchen. Simply sauté the frozen kernels in a large skillet with a bit of oil and within 5 minutes you’ve got the base of this amazing salad. Bonus points if you can get your hands on a few bags of frozen fire-roasted corn, just make sure it’s plain corn without any sauce.
Mix in some cotija, queso fresco, mayo, crema, lime juice, and chili pepper and you’ve got yourself a big bowl of golden goodness bursting with authentic Mexican flavor. This salad also answers the age-old question of “what should I serve with my tacos this Tuesday?” So, if you’re looking for an easy dish to serve alongside your favorite Mexican or Tex-Mex meal, this is it, my friends!
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PinDescription
This quick dish captures all of the savory flavor of traditional Mexican Street Corn in a creamy salad.
Ingredients
6 cups frozen corn kernels (two-sixteen ounce bags)
1 cup queso fresco, crumbled
1/3 cup mexican crema (or sour cream)
1/3 cup mayonnaise
1/4 cup cotija cheese (or feta cheese)
1 – 1/2 tablespoons lime juice
1 tablespoon chopped cilantro
1/2 teaspoon chili pepper
Instructions
In a large skillet or pot, warm a bit of oil over medium heat. Add frozen corn kernels and cook, stirring frequently for about 5 minutes, or until kernels are tender and cooked throughout.
In a medium bowl, mix together the crema, mayonnaise, queso fresco, cotija, lime juice, cilantro, and chili pepper.
Stir in the cooked corn kernels.
Serve immediately or cover and refrigerate.
