Mexican Corn Salad (aka Esquites or Elote salad) is a tasty twist on Mexican street corn mixed with a tangy, spicy, and deliciously creamy dressing.
Why We Love
Quick and easy to make in 25 minutes and uses simple ingredients.
Crunchy, sweet, spicy, and creamy.
Great make-ahead option for cookouts and picnics.
Perfect for a Cinco de Mayo celebration, barbecues, potlucks, or as a side dish for dinner.
MEXICAN STREET CORN
– Cotija Cheese
– Heavy cream
– Lime juice
– Frozen corn
– Salted butter
– Ground cumin
– Chipotle chili powder
– Black pepper
– Red onion
Whisk together the mayonnaise, heavy cream, lime juice, chipotle chili powder, and salt, cover, and place in the refrigerator.
Combine the corn and butter and cook until charred. Place the corn in a bowl and let cool for 10 minutes, stirring often.
Stir together cumin, chipotle chili powder, black pepper, salt, red onion, cilantro, cotija cheese, lime juice and Mexican Cream.
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