Step-by-Step Guide to Prepare Perfect Mexican Street Corn Salad
Hey everyone, it's Brad, welcome to our recipe page. Today, we're going to make a distinctive dish, Recipe of Any-night-of-the-week Mexican Street Corn Salad. It is one of my favorites food recipes. For mine, I'm gonna make it a bit unique. This is gonna smell and look delicious.
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Many things affect the quality of taste from Mexican Street Corn Salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Street Corn Salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we have to first prepare a few components. You can cook Mexican Street Corn Salad using 12 ingredients and 4 steps. Here is how you cook that.
An off-the-cob version of Mexican Street Corn (Elote) that is simple and quick to prepare. Far more convenient than struggling with perfecting it on the cob too, if I do say so myself! ;)
Ingredients and spices that need to be Make ready to make Mexican Street Corn Salad:
- 1 (16 oz) bag frozen corn - thawed and "drained"
- 1 poblano pepper - seeds removed, finely diced
- 2 tbs butter
- 1 tsp olive oil
- 2 tbs mayonnaise
- 2 tbs sour cream
- 2 tbs fresh cilantro - chopped
- 1/2 tsp Chipotle chili powder
- 1/2 tsp salt
- 1/4 tsp black pepper (optional)
- juice of one small lime
- 1/3 cup Queso fresco, crumbled
Instructions to make Mexican Street Corn Salad
- Spread corn out on a paper towel lined plate to absorb some of the moisture from thawing. Set aside while you deseed and dice the poblano pepper.
- Heat a large skillet over medium high heat. Add butter and olive oil. As soon as butter is melted add corn and diced pepper. Spread out into an even layer. Let sit untouched for 2-3 minutes or until it starts smelling "toasty". Stir, scraping up any brown bits sticking to bottom. Spread out corn and cook 2 more minutes.
- Transfer corn mixture to a medium sized bowl. In a small bowl combine all remaining ingredients except Queso fresco. Drizzle over corn mixture and gently stir to coat.
- Add crumbled queso fresco, gently stir to incorporate. Garnish with additional cilantro and queso fresco if desired. Serve warm or chilled, but it's better warm.
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So that is going to wrap it up with this special food Step-by-Step Guide to Make Super Quick Homemade Mexican Street Corn Salad. Thanks so much for reading. I'm confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don't forget to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!