Mexican Street Corn Potato Salad Recipes

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MEXICAN STREET CORN SALAD



Mexican Street Corn Salad image

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 recipes makes a great side dish or serve it with tortilla chips for fun appetizer or snack.

Provided by Country Crock®

Time 30m

Yield 6

Number Of Ingredients 10

6 ears corn on the cob, husked
2 tablespoons Country Crock® Spread
½ teaspoon salt
2 medium fresh jalapeno peppers, seeded and chopped
2 cloves garlic, chopped
1 teaspoon ground cumin
¼ cup mayonnaise
2 tablespoons lime juice
¼ cup chopped cilantro
2 tablespoons grated Cotija cheese

Steps:

  • 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. If necessary, char corn in 2 batches. Add jalapeno, garlic, and cumin and cook 1 minute.
  • Stir in remaining ingredients. Serve warm or room temperature. Garnish with additional cilantro and Cotija cheese if desired.

Nutrition Facts : Calories 166.8 calories, Carbohydrate 18.9 g, Cholesterol 8.4 mg, Fat 9.9 g, Fiber 2.7 g, Protein 4.2 g, SaturatedFat 2.2 g, Sodium 314.6 mg, Sugar 3.3 g

MEXICAN STREET CORN-CHICKEN SALAD



Mexican Street Corn-Chicken Salad image

Use leftover rotisserie chicken to make a delicious, easy salad featuring the flavors of Mexican street corn. As a side dish or a main course, this is perfect for summer or anytime. I serve it with homemade Mexican rice for a definite hit!

Provided by Christa Lewis

Categories     Corn Salad

Time 20m

Yield 4

Number Of Ingredients 16

1 cup mayonnaise
¼ cup crumbled cotija cheese
¼ bunch cilantro, finely chopped
1 clove garlic, minced
½ medium lime, juiced
1 teaspoon chili powder
½ teaspoon hot pepper sauce (such as Tapatio®)
¼ teaspoon ground cumin
salt and ground black pepper to taste
2 cups shredded cooked chicken
1 (15.25 ounce) can whole kernel corn, drained
1 (6 ounce) can sliced black olives
1 medium head butter lettuce, torn
1 medium avocado, sliced
2 tablespoons crumbled cotija cheese, or to taste
4 sprigs cilantro

Steps:

  • Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
  • Add chicken, corn, and olives to dressing and toss to coat.
  • Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.

Nutrition Facts : Calories 786 calories, Carbohydrate 32.5 g, Cholesterol 90.1 mg, Fat 63.7 g, Fiber 8 g, Protein 28.5 g, SaturatedFat 12 g, Sodium 1253.4 mg, Sugar 5 g

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