Arone H Mexican Corn Salad is a delightful combination of roasted corn, smoky roasted peppers, creamy dressing, and fresh herbs. It’s a popular dish in Mexican cuisine, often served as a side dish or appetizer at gatherings, BBQs, and family dinners. The salad’s rich flavors make it a standout dish that is both comforting and refreshing. Whether you’re hosting a summer BBQ or just craving a flavorful side, this salad delivers in every way.
A Taste of Mexico: The Origins of Mexican Corn Salad
Mexican Corn Salad, also known as Esquites or Mexican Street Corn Salad, draws its roots from traditional street food in Mexico. Street vendors roast corn over open flames, then mix it with a variety of ingredients like mayonnaise, crema, cheese, lime juice, and chili powder. This recipe elevates that concept with a few additional ingredients to create a creamy, smoky, and tangy dish that has become beloved globally.
Ingredients: Building a Delicious Mexican Corn Salad
Main Ingredients
- Corn: Freshly shucked corn kernels provide the base for this salad. Frozen corn can be used as a substitute but should be thawed and drained.
- Peppers: Roasted Anaheim or poblano peppers add a smoky depth of flavor.
- Dressing: A creamy mixture of mayonnaise, Mexican crema (or crème fraîche), and lime juice enhances the salad’s richness.
- Herbs and Spices: Fresh cilantro and green onions, along with chili powder and cumin, balance the flavors with freshness and warmth.
Optional Add-Ons
- Cheese: Cotija cheese is traditional, but feta is a great substitute.
- Heat: Adjust the heat level with hot sauce or more chili powder, as desired.
Making Mexican Corn Salad: Step-by-Step
Roasting the Corn and Peppers
- Roast the Peppers: Halve the Anaheim or poblano peppers, toss with oil, and roast under the broiler until the skins are blackened. Cover with plastic wrap to steam and peel easily.
- Roast the Corn: Toss the corn with oil and roast until golden and slightly charred, stirring occasionally. Add minced garlic during the final roasting minutes.
Assembling the Salad
- In a large bowl, combine the mayonnaise, crema, lime juice, chili powder, cumin, salt, and pepper. Stir until smooth.
- Add the roasted corn, chopped peppers, green onions, and cilantro. Mix well.
- Gently fold in the crumbled cheese. Adjust seasoning with more salt, pepper, or lime juice if necessary.
- Let the salad sit for a few minutes to meld the flavors. Serve chilled or at room temperature, garnished with additional cilantro.
Tips for Making the Perfect Mexican Corn Salad
- Roast the Corn and Peppers: Roasting brings out a rich, smoky flavor that elevates the dish.
- Adjust the Heat: Feel free to adjust the level of spiciness by adding more chili powder, hot sauce, or leaving out the heat altogether.
- Cheese Options: Cotija is traditional, but feta or other crumbly cheeses work well if you prefer a different taste.
Serving Suggestions
Mexican Corn Salad pairs well with a variety of dishes, such as:
- Tacos: Beef, chicken, shrimp, or vegetarian tacos
- Grilled Meats: Perfect alongside steaks, ribs, or grilled chicken
- Fajitas: Complements the sizzling flavors of fajitas
- Enchiladas: Adds a refreshing contrast to rich, cheesy enchiladas
- Seafood: Works beautifully with grilled or fried seafood
Conclusion
Mexican Corn Salad is a vibrant, flavorful addition to any meal. Its combination of smoky, tangy, creamy, and fresh elements makes it a hit at parties, BBQs, and simple weeknight dinners alike. With its versatile ingredients and ease of preparation, it’s a dish that you’ll keep coming back to.
