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Pioneer Woman Mexican Street Corn Salad

Pioneer Woman Mexican Street Corn Salad

Erin Table for Seven
The Pioneer Woman Mexican Street Corn Salad, also known as Esquites, is smoky, spicy, tangy, and exceptionally delicious. This version of Mexican corn on the cob will appeal to fans of the dish.
5 from 2 votes
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Salad
Cuisine American
Servings 4
Calories 320 kcal

Ingredients
  

  • 4 cups corn about 5 ears, cut from the cob
  • 1 tablespoon olive oil
  • ½ red bell pepper chopped
  • ½ small red onion finely chopped
  • ½ cup fresh cilantro chopped
  • 6 green onions chopped
  • 1 jalapeno pepper diced
  • ½ avocado chopped
  • 4 tablespoons lime juice from about 2 limes
  • ½ teaspoon ground cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon salt
  • 2 tablespoons sour cream or yogurt
  • 2 tablespoons mayonnaise
  • ½ cup cotija cheese or feta, crumbled

Instructions
 

  • Remove the corn from the cob. I got about 4 cups of corn from 5 ears. You may also use canned corn or frozen corn. No need to thaw frozen corn.
  • In a large skillet, heat the olive oil over high heat. Stir the corn around. Cook for 3 to 5 minutes or until the corn starts to char, that’s why we’re using high heat. If you are using frozen corn, you will need to cook it for a few minutes longer to get the right charred bits.
  • Transfer the corn to a large bowl and let it cool for a few minutes.
  • Add the remaining ingredients to the same bowl. Combine everything well. Adjust the lime juice, salt, and pepper to taste.
  • Garnish with additional cheese and cilantro, if desired.

Notes

  • I did use fresh corn, but traditionally mature corn is used, which is first boiled in salted water and then sautéed in butter.
  • You can add some different flavors to this dish by grilling your corn (still on the cob if on the BBQ, remove the kernels afterward).
  • This is something I usually make with feta cheese since I never seem to be able to find Cotija cheese, which is a Mexican cheese similar to feta.
  • With black beans: Drain and rinse a can of black beans before adding them to the salad.
  • With avocado: Cut one avocado into cubes and add it to the salad.
  • If using chipotle: combine one diced chipotle pepper with 1 TBSP adobo sauce from the can with the dressing mixture.
  • No mayo: Substitute Greek yogurt or extra sour cream for mayonnaise.

Nutrition

Calories: 320kcalCarbohydrates: 41gProtein: 9gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.01gCholesterol: 21mgSodium: 428mgPotassium: 629mgFiber: 7gSugar: 10gVitamin A: 1516IUVitamin C: 44mgCalcium: 131mgIron: 2mg
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