Mexican Street Corn Salad
This Mexican Street Corn Salad recipe, sometimes called elote salad or esquites, is made with canned corn in a creamy dressing. This easy side dish is perfect for taco night or your next cookout.
Servings: 8
Cost: $10
Ingredients
- 1 tbsp olive oil
- 2 15.25 oz cans corn drained and rinsed
- 1 Anaheim pepper seeded and diced
- ¼ cup Mayonnaise
- ¼ cup Sour cream
- 1 small lime juice of
- ¼ tsp ancho chili powder or smoked paprika
- ½ cup red onion diced
- ½ cup bell peppers diced
- ¼ cup cilantro chopped
- ¼ cup Cotija cheese crumbled
- salt and pepper to taste
Instructions
- In a large skillet, saute the corn and Anaheim pepper in olive oil over medium high heat until corn is slightly charred and peppers are soft. Allow to cool
- Add the mayo, sour cream and lime juice to a large bowl, and stir until well combined
- Add the corn mixture and remaining ingredients, and mix until well combined. Top with additional Cotija cheese and cilantro if desired. Store in an airtight container in your refrigerator.
Notes
Cotija cheese is salty, so add salt and black pepper if you want to.
You can sub feta cheese or Parmesan cheese for Cotija, parsley for cilantro and Greek yogurt for sour cream.
Frozen corn or fresh corn off the cob will also work. Use canned green chiles in place of the Anaheim pepper or omit if desired.
Nutrition
Calories: 101kcal | Carbohydrates: 3g | Protein: 1g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 11mg | Sodium: 126mg | Potassium: 60mg | Fiber: 1g | Sugar: 1g | Vitamin A: 417IU | Vitamin C: 16mg | Calcium: 37mg | Iron: 0.2mg