Mexican Street Corn Salad - Equites
All the flavors of elote come together in this Mexican Street Corn Salad featuring charred corn, fresh veggies, and a flavorful dressing.
Equipment
- Skillet or saute pan with a lid
Ingredients
For the dressing
- ¼ cup (63 g) Greek yogurt
- 1 tablespoon (14.4 g) mayonnaise
- 3 tablespoons (45 ml) lime juice
- 1 clove garlic finely minced or pressed
- 1 teaspoon chili powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the salad
- 1 tablespoon (15 ml) olive oil
- 4 ears of corn husked and kernels cut off (about 3 cups of corn kernels)
- 1 serrano or jalapeno seeded and finely chopped
- 4 green onions thinly sliced
- ½ cup fresh cilantro finely chopped
- ½ cup crumbled feta or cotija cheese
Instructions
- In a medium-sized bowl, combine Greek yogurt, mayonnaise, lime juice, minced garlic, chili powder, salt, and black pepper. Whisk together to create the sauce and set aside.
- Heat olive oil in a large pan over medium-high heat. Once the oil is hot, add corn kernels, ensuring they spread out in an even layer. Cover the pan with a lid and cook for 3 minutes.
- Remove the lid, stir the corn, cover again, and cook for an additional 3 minutes. Be careful when removing the lid, as the corn kernels may pop.
- Remove the pan from the heat and let it cool for about 5 minutes. After cooling, add the corn to the prepared sauce and stir until well mixed.
- Incorporate the serrano or jalapeno pepper, sliced green onions, chopped cilantro, and crumbled feta or cotija cheese into the mixture. Stir until all ingredients are evenly distributed.
- Serve the salad on a serving plate, garnished with extra cheese and fresh cilantro.
Notes
- If fresh corn is unavailable, you can substitute it with canned corn or frozen corn. If using canned corn, make sure to drain it well. If using frozen corn, thaw and drain before use.
- Instead of Greek yogurt, you can use sour cream.
- Feta cheese is an excellent substitute for cotija cheese.
- For extra heat, leave the seeds in the jalapeno pepper. Much of the heat in any pepper lives in the seeds and the membranes around them.
- Wear gloves when dicing hot peppers like jalapeno or serrano. This way you won't get any of the spicy oils on your fingers.
- Storage: This salad is best served immediately but can be stored in the refrigerator for up to 3 days.
Nutrition
Calories: 200kcal | Carbohydrates: 21g | Protein: 7g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 19mg | Sodium: 411mg | Potassium: 353mg | Fiber: 3g | Sugar: 7g | Vitamin A: 697IU | Vitamin C: 17mg | Calcium: 124mg | Iron: 1mg
Find it online: https://littlesunnykitchen.com/mexican-street-corn-salad/