Can street corn be made ahead of time?

Yes! You can either make corn ahead of time, reheat, and assemble the ingredients later. Or, you can make the street corn as instructed and store it in the fridge to enjoy later.

Can Mexican street corn be reheated?

Yep! To reheat, just pop in it in the microwave for 15-20 seconds (for a single serving) and stir.

Can Mexican street corn be served cold?

Also yes :) It is delicious cold as a standalone salad, in salads, or even on top of tortilla chips the next day.

How do I store street corn?

You can store street corn in an airtight container in the fridge for up to a week. The finished/combined street corn salad does not freeze well, but you can freeze raw or cooked corn for a rainy (or snowy) day when you need yourself some delicious street corn! To freeze corn kernels (raw or cooked), place them in an airtight, freezer-friendly container in the freezer for up to three months.

Zesty 20-Minute Street Corn Salad (Esquites)

Name: Incredible 20-Minute Street Corn Salad
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Cuisine: Mexican
Ingredients: 1-2 tbsp extra virgin olive oil; 4 ears of sweet corn; 2-3 cloves garlic; 1/4 tsp salt; 1/2 tsp chipotle seasoning; 1/2 small red onion; 2 jalapeños; 1/2 cup fresh cilantro; juice of 1 lime; 1/3 cup Greek yogurt (2% or whole milk); Optional: 1 tablespoon mayo (delish!); 1/2 cup feta; additional salt & pepper, to taste

Description

This 20-minute healthy street corn is just what you need to take tacos or any Mexican dish to the next level in a matter of minutes! Instead of mayo, this recipe uses 2% or whole milk Greek yogurt for creaminess, and feta for salty, cheesy flavor. Jalapeños and chipotle seasoning give it some spice!

Ingredients

Units Scale

1-2 tbsp extra virgin olive oil
4 ears of sweet corn
2-3 cloves garlic
1/4 tsp salt
1/2 tsp chipotle seasoning
1/2 small red onion
2 jalapeños
1/2 cup fresh cilantro
juice of 1 lime
1/3 cup Greek yogurt (2% or whole milk)
Optional: 1 tablespoon mayo (delish!)
1/2 cup feta
additional salt & pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Sauté corn: Cut the corn kernels off the cob. Heat extra virgin olive oil over medium heat in a large sauté pan. Add minced garlic and corn kernels, and allow to cook for a few minutes, stirring throughout. Add salt and chipotle seasoning as the corn cooks. Once the corn is done cooking, remove from heat and immediately transfer to a large bowl to cool for five minutes.
Veggies: While the corn cools, dice your red onion, jalapeños, and cilantro.
Combine: Add red onion, jalapeños, cilantro, lime juice, feta, Greek yogurt, salt, and pepper. Stir to combine, then enjoy on tacos, chips, or your favorite Mexican dish!

Notes

Optional mayo: Sometimes I like to add in 1-2 tablespoons of mayo, and it's so good! The yogurt provides that sour cream-like flavor, and the small bit of mayo provides that classic flavor of street corn salad without being overly rich.
Storage instructions: This street corn can be stored in an airtight container in the fridge for up to five days. I don't recommend freezing this one!

Prep Time: 15
Cook Time: 5
Category: Appetizer
Method: Stovetop
Cuisine: Mexican

Nutrition

Serving Size: 1 cup
Calories: 208
Sugar: 11.2 g
Sodium: 513.4 mg
Fat: 8.7 g
Saturated Fat: 3.5 g
Trans Fat: 0 g
Carbohydrates: 30.3 g
Fiber: 3.7 g
Protein: 8.3 g
Cholesterol: 15.8 mg