So Mexican street corn is trending right now, I don’t know why but it tends to be a seasonal thing, personally, I like corn all year round.
There have been lots of feisty discussions in our household as to the origin of the first grilled corn. To be honest I don’t care where it comes from as long as it ends up hot, buttery, and in my belly.
Last year we hosted an Indian party and we served hot buttered corn with Chaat masala as our entree street food. So basically anything goes. This roundup for street corn though is all aimed at its Mexican origins. We hope you enjoy the recipes. I have included some Keto low carbs, spicy, soups, and even one for the Thermomix.
Check out these fun Corn holders too such as the Pig Corn holders and These Sharks Corn holders.
Thermomix recipe: Elote; Mexican Corn on the Cob!
Easy Mexican Street Corn Recipe
Mexican Street Corn (Esquites)
Mexican Street Corn Dip Recipe
Low Carb Mexican Street Corn Salad!
Keto Mexican Street Corn Style Salad
Grilled Mexican Street Corn (Elotes) Recipe | SimplyRecipes.com
Best Mexican Street Corn on a Cob Recipe – How To Make Elote Corn
Grilled Mexican Street Corn Recipe
Mexican Street Corn off the Cob – Mexican Street Corn in a Bowl
Mexican Street Corn Soup – thestayathomechef.com
Welcome to our recipe for Mexican sweet corn salad, also known as esquites! This dish is a delicious and refreshing side that’s perfect for summer BBQs or as a topping for tacos and burritos.
It’s easy to make and requires just a few simple ingredients. The combination of sweet corn, creamy mayonnaise and sour cream, tangy feta cheese, fresh cilantro, and a hint of lime and chili powder creates a unique and flavorful combination that’s sure to be a hit with everyone.
Whether you’re looking for a new twist on classic corn on the cob or a tasty topping for your next Mexican-inspired meal, this Mexican sweet corn salad is sure to satisfy you. So let’s get cooking!
This recipe serves 4-6 people.
Ingredients:
- 4 cups fresh corn kernels (about 4 ears of corn)
- 1/4 cup mayonnaise
- 1/4 cup sour cream
- 1/4 cup crumbled feta cheese
- 1/4 cup chopped cilantro
- 2 tablespoons fresh lime juice
- 1/2 teaspoon chili powder
- Salt and pepper, to taste
Instructions:
- In a medium bowl, combine the mayonnaise, sour cream, feta cheese, cilantro, lime juice, chili powder, salt, and pepper.
- Heat a large skillet over medium heat. Add the corn kernels and cook, stirring occasionally, until they start to brown and blister, about 5-7 minutes.
- Transfer the cooked corn to the bowl with the dressing and toss to coat.
- Serve the Mexican sweet corn salad immediately, or refrigerate until ready to serve. Enjoy!
Leave a Reply