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Mexican corn salad with crema

Mexican Corn Salad with Mexican Crema - Spicy Fusion Kitche

Place the corn in a bowl and leave to cool down for around 5 - 10 minutes, before mixing in your diced onion, diced peppers, chopped coriander and sliced jalapeno. Next add in your spices; salt, pepper, cumin powder, paprika, cayenne pepper and lime juice. Than, add in your cheese and mix it all together Mexican corn salad (aka esquites, or elote salad) is a Mexican street food with corn, cotija, Mexican crema, lime, onion, cilantro, & spices. This Mexican corn salad recipe is so simple to make and is the most delicious of sweet corn flavor with a bright cilantro and lime dressing Place corn on lightly oiled grill grates, and cook, turning occasionally, until lightly charred and tender-crisp, about 10 minutes. Transfer corn to a serving platter, and drizzle with crema. Sprinkle with chile powder mixture, cheese, and cilantro. Drizzle with lime juice just before serving Mexican street corn salad adds a twist to a well-loved classic and popular street food. Loaded with freshly grilled corn on the cob, fresh vegetables and herbs, and a hint of lime, this salad is all tossed together a creamy and cheesy dressing that brings the authentic Mexican flavors home in every bite To tie everything together, we made a simple crema with mayonnaise, sour cream, and lime juice, which we tossed with the charred corn and spices before adding crumbled cotija, chopped cilantro, and sliced scallions. Letting the corn cool before adding the cilantro, scallions, and cheese preserved their fresh flavors

Mexican Corn Salad Mama Loves Foo

Mexican Street Corn with Crema Recipe MyRecipe

Mexican Street Corn Salad Ahead of Thym

Mexican Street Corn (or Elote) is a traditional street food in Mexico. It's quick and easy to make! Charred corn on the cob slathered with Cotija cheese, Mexican Crema, and dusted with smoked paprika makes for a delicious side dish Mexican Corn Salad is an easy no-cook side dish with corn, mayo, lime, chili powder, cilantro & cotija cheese that gives you elote flavors without the cob! If you've tried out my recipes for Corn Salsa , Corn Succotash and Easy Taco Salad , you know that you don't need a long cook time to make a delicious, veggie filled meal

No-Grill Mexican-Style Corn Salad - A Recipe from America

  1. Elotes is grilled corn on the cob, usually spread with mayonnaise (or sour cream or crema) and topped with a salty crumbly cheese, chile powder, cilantro and lime juice. Elotes - Grilled Mexican Street Corn is a crowd-pleasing, show stopper for your backyard BBQ or summer cookout party! Naturally gluten-free with option for dairy-free, too
  2. Mexican Street Corn Salad (a form of Elote) is so easy to make and is a fantastic summer salad. Roasted corn gives a great charred taste in contrast to the sweet corn taste. The simple ingredients include all the best flavors of Mexican street food with corn, Cotija cheese, Mexican crema, lime, onion, and cilantro
  3. utes, stirring occasionally until lightly browned. Let the corn cool slightly and cut off the kernels (if grilled). Place the corn in a mixing bowl. Combine the dressing ingredients. Add the dressing to the corn mixture and toss in onions and cojita cheese. Serve warm
  4. Mexican Street Corn Salad with Cilantro Crema The thing that makes this salad well-nigh irresistible is the corn. We cut it off the cob and pan roast it, so it's just slightly blackened, but still very crisp. Mixed in with the peppery radish, salty cotija cheese, creamy avocados, fresh tomatoes, and Tajín seasoning it adds a sweet pop and a.
  5. utes. Transfer corn to a serving platter, and drizzle with crema. Sprinkle with chile powder mixture, cheese, and cilantro

Mexican Style Street Corn with Lime Crema Ingredients: For the Corn: 3-4 ears of corn, shucked and cleaned. 1 tsp chipotle powder or chili powder. 1 tsp paprika. 1/4 - 1/2 tsp cayenne pepper (optional if you like a little heat) 1 tsp salt. For the Lime Crema: 1/4 cup sour cream. 2 tbsp fresh lime juice. 1/2 tsp finely minced garlic. 1/2 tsp sal Instructions. Cut corn from the ears. (If using grilled corn on the cob, go to step 3). To make the seasoned corn: Heat a large, heavy skillet (preferably cast iron) over medium-high heat. Melt a tablespoon of butter, then stir in corn and 1 teaspoon each or garlic and chili powders and a pinch of salt

1. (16 ounce) package frozen corn, thawed. 1 ⁄ 2. cup finely chopped fresh cilantro. 1 ⁄ 2. cup finely chopped red onion. 1 ⁄ 4. cup fresh lime juice. 2 Directions. Heat oil in a large nonstick skillet or wok over high heat until shimmering. Add corn kernels, season to taste with salt, toss once or twice, and cook without moving until charred on one side, about 2 minutes. Toss corn, stir, and repeat until charred on second side, about 2 minutes longer CasseroleMexican Street Corn Salad: Crunchy sweet corn with crema and the perfect amount of spice. You won't be able to stop eating this! I love side dishes like corn fritters and corn on the cob. If a salad is on Baking Beauty you know it is going to a good one. No bland wimpy lettuce here! Mexican Street Corn Salad is creamy, cool, and full of flavor

Mexican Street Corn (Elotes) - House of Yumm

Grill corn, turning often, for 15 minutes. If using canned or frozen corn, cook as directed. While the corn is cooling, start mixing the sauce. Whisk mayo, crema and lime juice together in a bowl. Once corn is cool enough to handle, cut the corn off the cob into a bowl. Place salad in a serving bowl. Spoon corn on top of salad Corn tops the charts on my list of the best foods of the season, and this Mexican Corn Salad is one great way to serve it up. Mexican street corn, or elote, is a common Mexican street food. It's grilled corn on the cob rubbed with warm spices and coated with a creamy mixture of crema or mayo, and cotija cheese

Mexican Street Corn Salad - Princess Pinky Gir

For the Salad. In a large bowl, soak the ears of corn (husks on) for 30 minutes. Using a small bowl, combine the softened butter, lime juice, Parmesan cheese, salt and chipotle powder. Stir until well combined; set aside. Preheat grill to medium heat Esquites is basically the side dish version of elote. Elote is grilled corn on the cob that is slathered in a spicy mixture of mayonnaise, crema, and chili powder and then sprinkled with Cojita cheese. Esquites utilizes all the elements of elote and combines them into a warm, easy-to-eat salad or side dish Remove from the heat and cool for 10 minutes. In a large mixing bowl, whisk together the crema, mayonnaise, garlic, lime juice, chili powder, cumin, paprika, and a pinch of salt and pepper. Add to the bowl the cooled corn and all the other ingredients; using a rubber spatula, gently fold to combine and coat

• 6 ears corn shucked • 1/4 cup mayonnaise • 1/4 cup Mexican crema or sour cream • 1/2 cup grated Cotija cheese • 1/2 teaspoon ancho chili powder • 1/4 teaspoon salt • 1/4 cup freshly chopped cilantro • 1 tablespoon Mexican hot sauce. Instructions. 00:02:34 - Quick recap Mexican Street Corn Salad recip Cook for 8-10 minutes stirring often until the corn is cooked through and has a charred look to it. STEP TWO: Remove from skillet and place in a large bowl. Add the red onion, lime juice, lime zest, bell pepper, cilantro, and jalapeño. Stir to combine. STEP THREE: Add the sour cream and the Cotija cheese Oven: Preheat oven to 350 degrees. Add butter, 1 tsp. water, salt and pepper to the corn and wrap in foil. Place in the oven for 5-7 minutes. Boiling Water: Bring water to a boil. Add the corn and boil for 1-2 minutes Instructions. Place corn in a large bowl, add 2 tbs water, cover and steam in the microwave for 5 minutes. Drain off liquid and allow the corn to cool. When the corn is cool, add all remaining ingredients and stir to coat. You may add more crema if you want a saucier salad Cook Corn: Heat oil over medium/high heat in a large saute pan then add garlic and corn. Cook about 15 minutes, flipping frequently, until corn begins to char a bit. Gently toss with lime juice and salt.**. Serve: In a large bowl, combine corn mix, black beans, pepper, onion, cilantro, and cheese. Drizzle sauce over and serve either warm or.

Traditional Mexican street corn is turned into the best Mexican Street Corn Salad ever! Lime, Mexican cheese with avocado, red onions, and crema Mexicana. While I love Elote (pronounced e-low-tay,) this version of grilled corn is best eaten at a restaurant with someone who is kind enough to tell you you have something in your teeth Mexican street corn pasta salad is a non-spicy, corn-off-the-cob, black bean, and pasta casserole tossed with Mexican crema and cojita cheese. A delicious and easy barbecue side dish or side served with traditional taquitos, tacos, or enchiladas. Ready in 20 minutes with no grilling required! Corn is pan fried in smoked paprika for a smokey flare

Mexican Street Corn with Crema Recipe | MyRecipes

Creamy, tangy and so delicious, this Mexican Street Corn Pasta Salad takes your favorite summertime side and switches it up with Mexican-inspired flavors reminiscent of Elote (Mexican street corn flavored with crema, cheese, a little heat, and lime). This pasta salad is a crowd-pleaser that is customizable, hearty, and unique Making Mexican Corn on the cob is as easy as can be. Preheat the grill to medium heat and brush the grate with a little oil to get started. Prep: Mix together the mayonnaise and crema {or sour cream} in a bowl. Crumble cotija and sprinkle it evenly on a plate. Grill: Remove husks and silk from corn on the cob

Wrap each piece of corn in a foil. When the grill is preheated, place corn on the grill and cook for about 20 minutes, turning once or twice to ensure even cooking. While corn is cooking, mix sour cream, mayonnaise, lime juice, cumin, paprika, chili powder, salt and pepper in a small bowl. Set aside Detailed instructions about preparing corn (frozen or fresh) are provided on the recipe card below. In a small bowl place all ingredients of creamy Mexican salad dressing and mix well to combine. Place all the Mexican salad ingredients in a large mixing bowl. Pour the creamy Mexican salad dressing over the corn and veggies In second large bowl, combine oil, salt, and remaining 1/2 teaspoon chili powder; add corn and toss until coated evenly. 3. Leave burners on high and cook corn with lid down, turning corn occasionally, until lightly charred on all sides, seven to 12 minutes total. Remove from grill and place in bowl with mayonnaise mixture; toss to coat evenly Add the butter to a preheated 12 skillet. Once melted, stir in the garlic and jalapeño and cook 2 minutes until softened. Sprinkle the flour on top and stir in, cooking the mixture another minute. Slowly pour in the milk and heavy cream, whisking constantly to avoid lumps. Add in the corn

Elotes is grilled corn on the cob, usually spread with mayonnaise (or sour cream or crema) and topped with a salty crumbly cheese, chile powder, cilantro and lime juice. Elotes - Grilled Mexican Street Corn is a crowd-pleasing, show stopper for your backyard BBQ or summer cookout party! Naturally gluten-free with option for dairy-free, too Instructions. Shuck corn and wrap in a single layer heavy duty foil to fully enclose the corn then grill corn in foil. In a small bowl, combine sour cream, mayo, cilantro, minced garlic, garlic powder, cayenne pepper, cumin, and 2 Tbsp fresh lime juice. Stir to blend and set aside

Once cool, cut the corn from the cobs and set aside while you make the sauce for the potato salad. Combine the crema, mayonnaise, smoked paprika, cumin, chipotle chili powder, garlic, hot sauce, lime juice, cilantro, and cotija cheese. Stir until mixed thoroughly. Toss the cooled and cooked potatoes along with the charred corn in the sauce Elote (Mexican street corn) meets the pasta salad. Pasta is tossed with a dressing similar to what you would find on the classic Mexican food for a not so average pasta salad.Mexican crema and.

I'm all about quick and easy side dishes, especially in the summer. Enter esquites, or creamy Mexican corn salad. Creamy, spicy, herbaceous and sweet esquites has a bit of everything and is ready in just 15 minutes. Perfect for Mexican night or barbecue this Creamy Corn Mexican Salad is sure to be a hit Toss the corn kernels, chopped jalapeño, and red bell pepper with olive oil to coat. Season with salt to taste. Spread the corn mixture out on a sheet pan (or other baking pan) in one layer. You may want to first cover the sheet pan with heavy aluminum foil to make cleanup easier. Place the sheet pan in the oven Add about 1 2 water to a medium saucepan and salt well. Inspired by the popular mexican street corn esquites golden brown corn kernels are lightly dressed with mayonnaise and sour cream then given a burst of freshness with red onion coriander cilantro lime and a hint of zing from jalapeño. Per serving daily value Elote is grilled Mexican street corn that has been brushed with a mixture of mayonnaise, Mexican crema (or sour cream), topped with cotija cheese, and sprinkled with either chili powder, cayenne powder, or smoked paprika, before adding lime juice and fresh cilantro

Elote Corn Salad Recipe | LemonsforLulu

Mexican Street Corn Salad - So Easy and Soooo Good

  1. I love Mexican street corn, elote en vaso (also called esquites), and now, I am obsessed over this Mexican street corn salad. Traditional Mexican street corn is slathered with butter and mayonnaise or crema after boiled or grilled, but in this recipe, I brushed each corn with avocado oil and grilled it till perfectly charred
  2. utes, turning occasionally until cooked through. While the corn is cooking, whisk together the mayonnaise, crema and lime juice in a small bowl. Let the corn cool for 5
  3. utes total. grilling ears of corn; Transfer corn to bowl with cheese mixture and use a large spoon to evenly coat corn on all sides with mixture
  4. , and a couple large pinches of salt and pepper. Into the bowl with corn, mix in the pasta, cilantro, red onion, avocado, bell pepper, and cotija. Pour the sauce over top and toss to combine. Garnish as desired and ENJOY
  5. Mexican street corn is corn on the cob that's been grilled, then slathered in mayo, and topped with chili, crema sauce, and crumbly cotija cheese ~ lime and cilantro make the flavors pop. I've already used this irresistible combo in my Mexican street corn salad , and today I'm having some fun with everybody's favorite potluck classic
Mexican Street Corn Chicken Tacos Recipe - Little Spice JarGrilled Mexican Street Corn (Elotes) - Cooking Classy

Prepare the salad: Slice the kernels of corn off of the cob and transfer to a large mixing bowl. Add the avocados, both peppers, red onion, tomatoes and cilantro. Add half of the dressing and toss gently to combine. Taste and adjust for seasoning or add more dressing as desired In a large pot, add the husked corn and fill with water. Cook about 10 minutes, drain. Place the corn on the grill, turning each time charred marks appear and remove from the heat. Allow to cool for about 10 minutes and cut the kernels off of the corn. In a bowl, whisk together the crema, lime juice and seasonings Add the olive oil and toss to coat the pasta. Place all ingredients for the dressing (Mexican crema, mayonnaise, cilantro, lime juice, paprika, chili powder and salt) in a medium bowl and whisk until well combined. Add corn, jalapeno peppers, and queso fresco cheese to the bowl with pasta and mix well. Then add the dressing and toss to coat well In a small bowl whisk together the lime juice and Mexican crema. In a large salad bowl toss together the sweet potatoes, corn, peppers, onion, pumpkin seeds, cilantro and the Mexican crema and lime dressing. Season to taste. Refrigerate for an hour covered. Serve with more crema and pumpkin seeds sprinkled on top with lime zest (optional)

Make this bright, creamy charred corn salad without firing

Elote is a grilled Mexican street corn that involves slathering corn on the cob with mayonnaise or crema, and then sprinkling it with spices and cojita cheese. This vegan recipe takes the middle ground, substituting dairy-free cream cheese for the blend of mayonnaise and cojita. It also uses milder herbs, instead of hot spices I made the following substitutions based on the time when I lived in TX, and I had street corn there: Mexican Crema for the mayo (most grocery stores have this in either the cold section of the Mexican aisle, or by the cheese), roasted the jalapeno on my gas stove then put in a container for about 15 minutes to soften - roasting mellows the. Esquites Mexican Corn Salad Consider esquites the off-the-cob version of elote , the popular Mexican street food dish. Elote is grilled sweet corn on the cob that is slathered in a spicy mixture of mayonnaise, crema, and chili powder and then sprinkled with cheese

Mexican Street Corn (also called Elote) is often made of corn on the cob steamed or grilled, then dressed with mayo, crema, lime juice, and spices, then topped with cotija cheese. Mexican Street Corn Salad is an easier take on the dish, because you can use canned or frozen corn kernels and just mix everything together Dressing: Typically Mexican Street Corn is slathered in a cream sauce made from mayonnaise, sour cream (or Mexican crema) and a few other items. My version has a little bit of mayonnaise, greek yogurt, lime juice, chili powder, ancho chili powder (for some heat) and smoked paprika 1. Shuck 3 ears of corn and slice the kernels off the cob into a bowl.. 2. Finely dice 1 jalapeño, ⅓ cup red onion and ⅓ cup red bell pepper. Finely chop ¼ cup cilantro, mince 2 cloves of garlic and slice 1 lime in half.. 3. Add 2 tbsp. butter to a pan and melt. Gently toss the corn, making sure it's nicely coated. 4. Sauté corn on HIGH, allowing it to deeply brown (and char a little)

Instructions. Heat a non-stick skillet with olive oil on high heat. Add corn and stir occasionally for 4 minutes. Towards the end add the garlic and jalapeño for 1 minute. Pour the contents of the pan into a bowl and add yogurt, cheese, cilantro, chili powder and lime juice. sharing is caring.. Instructions. In a sealable container, stir together the cream and yogurt. Cover and let sit at room temperature for 36 to 48 hours, until it becomes very thick*. (The mixture won't spoil on the counter, since the acid in the mix prevents bacteria associated with dairy products.) Mix in the lime juice and salt Mexican Street Corn or Elote is a dish that consists of cooked sweet corn slathered in an incredible mixture of mayonnaise, crema, and chili powder and then sprinkled with cotija cheese. It's a popular snack sold by vendors on the streets and at festivals in Mexico and also by food trucks in the States. Our Grilled Street Corn Salad combines fresh sweet corn straight off the barbecue grill. Spread into an even layer and roast until browned and tender, 20 to 22 minutes, stirring once halfway though. Let cool slightly. Meanwhile, whisk together the dressing ingredients: Greek yogurt, olive oil, lime zest and juice, garlic, salt, and cumin. Taste and adjust seasoning as desired DIRECTIONS. Wrap the corn in aluminum foil and place on a 400 degree grill or in a 400 degree oven for 15 minutes. Unwrap and set aside to cool. Meanwhile, in a small bowl whisk together mayonnaise, Mexican crema, 1/4 cup of Cotija cheese, chili powder, and salt. Cut corn kernels from cob and stir into mayonnaise mixture

Mexican Street Corn Recipes. I'm a big fan of Mexican Street Corn. There's something about it that I just can't get enough of! I've made a couple of different Mexican Street Corn recipes before: On the grill, in cheesy dip form, and in a lightened up version.I love them all, but there just weren't enough of them Our Mexican Corn Salad features charred kernels whose nutty, slightly bitter flavor complements corn's natural sweetness. We achieved that charring on the stovetop by cooking kernels in a small amount of oil in a covered skillet. The kernel... Read More Cupcake ipsum dolor sit amet chocolate bar. This Mexican street corn salad is a spin on traditional elote corn, which is simply Mexican corn on the cob. It's typically coated with salt, chile powder, butter, cotija, lime juice, and mayonnaise or crema Fresca. Our version cuts calories, not flavor, by getting rid of the butter and mayo, but keeps the chili powder, cotija cheese, and. You guys, this salad is amazing! The typical Mexican Street Corn, also known as Elotes is simply grilled corn smothered in a creamy sauce that consists of Mexican crema, cotija cheese, cayenne or red pepper for a little kick, lime juice and some cilantro. But, you know me, I wanted to try something different and kept it fresh and super easy I ended up using mexican crema. I don't know how different it ended up being from your recipe, but I thought it was totally delicious with good texture as a side or with chips. The only other thing I did different was sauté the garlic with the corn and jalapeños because I don't like the bite of raw garlic

Mexican Street Corn Salad - Jo Cook

Mexican Street Corn Salad is a must-try before the summer's out. It's patterned after the popular Mexican street food 'elote', which is basically seasoned corn on the cob. The corn is boiled or grilled, then slathered in a creamy sauce, and showered with cheese, chili powder, fresh lime juice, and cilantro — the flavors are striking. Step 1. Stir together paprika, sugar, thyme, and 1 1/2 teaspoons salt. Advertisement. Step 2. Char corn over the flame of a gas stove or in a broiler, turning with tongs, until blackened and blistered, about 3 to 4 minutes each. Let cool, then cut kernels into a large bowl

Elote Asado (Grilled Corn Cob Bites with Chile and Lime)

What is Esquites. Esquites is a popular Mexican dish made with corn sold mostly by street vendors. It is usually made with corn sauteed in butter with chili peppers, onions, and salt. Then, the corn is served in a cup with toppings such as chili powder, lime juice, crema and/or mayo, hot sauce, cotija cheese, etc. Now, I decided to make this recipe a bit differently for the sake of ease. Mix the crema and mayonnaise together. (You can also add extra cotija cheese and fresh cilantro to this mixture. Slather corn with the crema mixture. Sprinkle the grilled corn with cotija cheese, cilantro, salt, and pepper. Optional: Add a sprinkle of red chili powder and/or hot sauce. Add a squeeze of lime 2. Mix together the mayonnaise, crema, and salt until combined and then using a brush spread it on all sides of the cooked shucked corn. 3. Evenly sprinkle on the cumin, chili powder and cheese all over each cooked chucked corn and garnish by sprinkling on cilantro and serve alongside lime wedges In a deep pan over medium heat, melt the butter with olive oil. Add the garlic and onion, and sauté stirring occasionally until wilted, about 5 minutes. Add the jalapeño, corn kernels, Knorr® Selects™ granulated bouillon, stir and cook for 3 more minutes, stirring occasionally. Add the water and stir Street Corn Salad comes together in a flash, and features a scrumptious array of fresh flavours inspired by Mexican corn dishes esquites and elote. Sweet, earthy, salty, tangy and spicy flavours are brought together by a squeeze of fresh lime, a dish sure to stand out at your next picnic or potluck, or as scrumptious side dish that you will.

Creamy Mexican Corn Salad Brown Eyed Bake

Heat the grill to high. Shave the corn kernels from the cobs with a sharp knife, and put them on a large baking tray. Toss with the chopped onion, cumin, paprika, one of the crushed garlic cloves. Roast corn still in its husks (it keeps them moist). Then, roll the ears of corn in a garlicky lime crema and crumbly queso fresco, a Mexican cow's milk cheese that's incredibly addictive. (Pro tip: Try it mixed into scrambled eggs, sprinkled atop avocado toast, or to jazz up a plain romaine salad—and thank us later) Heat a grill pan or outdoor grill over medium-high to high. In a small saucepan, heat the cream and chipotle over low, stirring occasionally. Simmer until it thickens a bit, about 5 minutes. Keep warm. Drizzle the chicken and corn with a little oil. Season with salt, pepper, thyme, oregano and cumin. Grill the chicken and corn until the chicken. Perfect for tacos, burritos and Street Corn Salad! Mexican Sour Cream. Think of Crema Mexican as the Mexican version of French crème fraiche or American sour cream. It is slightly thinner and a bit sweeter and often served along with cotija or queso fresco cheeses. Some might call is Mexicana crema or just plain crema This Mexican Street Corn Salad, a riff off my Mexican Street Corn Pasta Salad recipe, takes inspiration from the traditional Mexican street food known as Esquite.An esquites recipe is a roasted corn salad smothered in a spicy, tangy, lime-scented dressing.. In other words, it is the salad version of those famous elotes you can find on the streets of Mexico, or in your home kitchen with my.

Love this easy pasta salad recipe! The first time I ever tried Mexican street corn, it was love at first taste. The combination of sweet grilled corn, tart Mexican crema, crumbly Cotija cheese, and spices got my taste buds so fired up, I immediately whipped up a Mexican Street Corn Dip based on it Add to a large mixing bowl and set aside. Brush the pineapple spears with oil and place on the grill. Cook until golden and lightly charred, 6-8 minutes per side. Cut into 1/2'' pieces and add to the corn. Add the lime zest, 3/4 cup of the cilantro, jalapeño, and 3/4 cup of cotija, cherry tomatoes, and mix until combined Mexican Corn Salad. This post was contributed by Lolo's Desserts. Easy, quick, and delicious Mexican Corn Salad. A perfect side for any meal to add lots of veggies and lots of flavor! Hiland Dairy Sour Cream gives this salad the perfect amount of creaminess to the heat. I love a good side dish Add the corn in an even layer and cook with a lid on stirring occasionally. Cook for 10-15 minutes until the corn is mostly charred. Transfer to a large bowl and let it cool for a few minutes. Add mayonnaise, crema or sour cream, lime juice, chili powder, Tajin seasoning, salt, half of the cilantro, and half the cheese, stir to combine Esquites are the salad form of elotes, charcoal-grilled Mexican corn on the cob that is slathered with a creamy sauce, seasoned with chile powder and lime juice and topped with Cotija, a crumbly, aged Mexican cheese This version doesn't require a grill, and instead chars the corn kernels in a hot skillet until browned and caramelized Cotija brings salty, milky accents to the salad Esquites (Mexican Corn Salad) Serves 8 to 10 This quick corn salad, Campo Viejo's take on the popular Mexican street food, is served with crumbled tortilla chips and is perfect for party snacking. You can substitute 2 pounds of thawed frozen corn in place of fresh corn. Ingredients: ¼ cup crema (Mexican-style sour cream), or sour crea