Mexican Corn Salad

Apr 30, 2020, 12:13 PM

mexican corn salad, easy corn salad, summer corn salad recipe, how to make mexican corn salad, corn salad with vinaigrette, street corn salad, salad for summer, corn salad, salad for picnics, mexican street corn salad, mexican street corn, elote, esquites, corn in a cup, corn cup, cinco de mayo

Servings:

8-10

Prep time:

Cook time:

Vegetables Credit:

Meat Credit:

Other Credit:

Select a choice:

Calories:

Fat:

TransFat:

Cholesterol:

Sodium:

Carbohydrate:

Fiber:

Protein:

VitaminA:

VitaminC:

Calcium:

Iron:

If using frozen corn, there is no need to thaw first. It will take a bit longer to char than if you are using fresh.
Heat oil in a large skillet over high heat. Add the corn and stir. Cook for 3-5 minutes until corn begins to char.
Transfer cooked corn to a large bowl and cool for a few minutes.
To the corn add the red onion, green onion, jalapeno, cilantro, drained tomatoes, and cojita cheese.
In a small bowl, combine the lime juice, cumin, ancho chili powder, black pepper, salt, sour cream, and mayonnaise, mix well. Pour over the vegetables and combine. Taste for seasoning and adjust for lime juice, salt, or pepper. Refrigerate until ready to serve.
When ready to serve, garnish with additional cojita cheese and fresh cilantro

This creamy corn salad is a nod to the popular street food snack; Esquites that you find throughout Mexico. We added our own twist to this popular dish by adding our Petite Diced tomatoes and made it large enough for a crowd that you can take to a backyard cookout or potluck. If you've enjoyed Mexican Street Corn, this salad is similar and, if you haven't; you need to give it a try! We also have a vinaigrette version of this corn salad here.

Recipe Categories:

Vegetables
Salads

Brand:

Tuttorosso

Related Brand:

Meal Type:

Reviews

Required *

Write a review

We would love to hear from you! Ratings and comments are an important tool for cooks who visit our site. Share your experience with this recipe including any cooking tips and other suggestions. You can also rate the recipe by rating it on a scale of 1 to 5 stars. (All reviews will be reviewed and approved prior to posting on the site.)

First Name *

Last Name *

Email address *

Rating *

Review *

New code

Please type the code above

Ingredients

4 cups whole kernel corn, about 5 ears of fresh cut from the cob or frozen corn
1 tablespoon olive oil
1/2 small red onion, finely diced
4 green onions, chopped
1 jalapeno pepper, seeded and finely diced
1/2 cup fresh cilantro, chopped
1 (14.5 ounce) can Tuttorosso® Petite Diced Tomatoes, drained well
1/2 cup cojita cheese, plus more for garnish
4 tablespoons fresh lime juice, about 2 limes
1/2 teaspoon ground cumin
1 teaspoon ancho chili powder
1/4 teaspoon black pepper
1/2 teaspoon salt
2 tablespoons sour cream, can use light if you wish
2 tablespoons mayonnaise