WebTurn every 5 minutes or so until cooked and beginning to char in places. 2. In a bowl mix together the mayonnaise, sour cream, salt, pepper, and garlic powder. …
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With our recipe for Mexican Street Corn Salad, we've taken the flavors of Elote, authentic Mexican street corn, and turned it into a fun side dish. Fresh corn on the cob gets pan roasted in Country Crock® Spread so it gets that wonderful grilled flavor. Then combine it with authentic Elote ingredients, like cilantro, lime juice, and cotija cheese.
This Mexican Street Corn Salad turns the classic Mexican street food into a delicious and easy to make side dish! 1 bunch fresh cilantro minced, a few leaves left for garnish. Heat olive oil in a saute pan on medium high and add corn. Cook until slightly charred, approximately 7-10 minutes. Add to large bowl and set aside.
Remove corn from cob using a sharp knife. You should have about 6 cups. Melt Country Crock® Spread in large non-stick skillet over high heat. Add corn and salt and cook until slightly charred, about 5 minutes, stirring frequently. Be careful not to overcrowd skillet or corn will steam.
This Mexican Street Corn Salad recipe (also known as Esquites) is packed with fresh flavors and cotija cheese! This is the perfect side dish that turns the classic Mexican street food into a delicious and easy to make salad!