Connecticut's Tacomida Mexican Street Corn, Esquites is the Perfect Summertime Salad

Mexican Street CornPhoto byCooking Classy

This Mexican Street Corn Salad recipe is a summertime, tasty treat! It closely resembles the Mexican Street Corn Salad at Tacomida Restaurant, located at 50 Bridge Street in Shelton, Connecticut. Also known as Esquites, is not only full of flavor, it's a gorgeous and colorful dish that is definitely Instagram worthy. Prep time for this salad is 15 minutes and skillet time is less than 10 minutes.

It's the perfect summer salad or pairs nicely as a side with almost anything, meat or seafood, especially when corn is in season. You can use frozen corn, which I have, if you can't get fresh. I myself, have never tried it with canned corn but if it is all you have on hand, go for it. I also listed a few substitutions, like cucumbers instead of avocado and add-in options, like a can of black beans, for the recipe.

When I ordered mine at Tacomida, I had grilled shrimp with it and it was the perfect summer time meal. You get all the classic flavors of Mexican Street Corn in a salad as well as the benefits of healthy avocado. It's become my go-to salad at home and I also brought it to a family party recently and it was gone in minutes.

This easy Mexican Street Corn Salad recipe is from the Cooking Classy website.

Ingredients:

4 medium ears fresh corn (4 cups) or 1 - 2 packages of frozen corn

1 1/2 Tbsp vegetable oil

1/3 cup chopped red onion

1/3 cup chopped cilantro

1 1/2 avocados

1 garlic clove, minced

3 oz cotija or FETA cheese, crumbled

1/2 tsp chili powder plus pinch of salt

3 Tbsp mayonnaise

1 1/2 Tbsp lime juice plus lime zest

Options and Substitutes:

1 jalapeno, seeded and minced

1 can of black beans

1 medium cucmber, diced (**If you don't eat avocado it's a good substitute)

Instructions: Heat vegetable oil in a large skillet over medium-high heat until shimmering. Add corn, season with salt to taste and toss, then let cook, tossing only occasionally (about every 2 minutes) until corn is well charred all over (about 6 - 9 minutes total). Remove from heat and allow to cool slightly. Add corn to a medium bowl along with, avocados, onions, cilantro, jalapeno, garlic, Cotija, mayonnaise, and lime juice and chili powder and toss.Serve immediately with more chili powder to taste as desired