Street Corn Salad
Street Corn Salad, also known as esquites, is the off-the-cob version of elotes. It’s creamy, with a slight kick from the jalapeño. Make sure you have some sturdy tortilla chips on hand. Part salad, part dip; either way it’s delicious! What makes this the perfect party food is you can serve it hot or cold! Put everything in a baking dish, cover with foil, and pop it on the grill if there is room. You’ll get a melty, creamy version. Keep everything chilled, and it’s a refreshing respite from summer heat.
Street Corn Salad
Servings 8
Ingredients
- 3 10 ounce bags frozen corn thawed
- 1 cup cotija cheese crumbled
- 2 medium green bell peppers chopped
- 1 small red onion diced
- ½ bunch cilantro chopped
- 1 large jalapeño seeded and minced
Dressing
- 1 cup mayonnaise
- 3 tablespoons lime juice
- 1 tablespoon minced garlic
- 1 tablespoon cane sugar or honey
- 1½ teaspoons smoked paprika
- 1 teaspoon sea salt
- ¼ – ½ teaspoon crushed red chilies
Instructions
- In a large mixing bowl, place thawed corn, cheese, bell pepper, red onion, cilantro, and jalapeño pepper. Set aside.
- Whisk together dressing ingredients and toss with vegetables. Adjust seasoning to taste and serve.
- Enjoy!
Notes
Substitute mayo and cheese for plant-based alternatives to make vegan.
Recipe Provided by INFRA