If you know me in real life you will know that I absolutely LOVE Mexican food. All of it. But, only within the last year did I discover Mexican street corn, and it was love at first bite. So, when I saw this recipe I knew I needed it in my life and more importantly, in my belly stat! So when my sister and I were grilling the other day I decided it would be the perfect chance to test this out, and we both fell in love. We couldn’t quit talking about how good it was, even while we were eating it, then we couldn’t wait to eat the left overs the next day.

Both of us are huge avocado freaks, so the next day we tried it with the avocado added and it was even better (which I didn’t even think was possible). One tip, if you do use avocado  chill it first and lightly toss it in right before serving so it doesn’t just clump everything together. This was absolutely great at room temp and cold so it’s perfect to throw together or make ahead to take somewhere with you. This will definitely become a staple in my side dish arsenal and I’m willing to bet it will be in yours too! Enjoy!

Esquites - Mexican Street Corn Salad

Esquites – Mexican Street Corn Salad  (Print Me)

2 Tablespoons butter
4 ears fresh corn, cleaned and cut from the cob
1 jalapeno, seeded and finely diced
2 cloves garlic, minced

2 green onions, chopped
1/2 cup cilantro, chopped
1 lime, juiced
Chili powder to taste
Salt to taste
1/4 cup cotija or feta cheese, crumbled
1/2 avocado, diced (optional)

Melt the butter in a cast iron or heavy skillet over medium-high heat. Add the corn, toss and let cook until charred, stirring occasionally (about 10 minutes). Add the jalapeno and garlic, saute for another minute and remove from heat.

Allow corn to cool to room temperature then mix in remaining ingredients. Serve immediately or refrigerate and serve cold.

Slightly adapted from: Closet Cooking

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