20 Nov | All

Mexican Street Corn and Steak Salad

preparation time

10

cook time

15

portions

3


Mexican street corn or elote, is a popular street snack or side dish of corn on the cob with creamy, spicy and cheesy toppings. Taking the corn off the cob turns it into esquites, or Mexican corn salad – add Verde Carne Asada Steak Strips to make it a meal. 

 

INGREDIENTS 

Mexican Street Corn Salad

  • 2 tsp. avocado oil
  • 2 1/2 cups fresh or frozen corn
  • 1 red bell pepper, finely chopped
  • 6 ea. green onions, trimmed
  • 1/2 cup cilantro, chopped
  • 1/2 cup crumbled cotija cheese
  • 1 jalapeno, seeded and finely chopped
  • 2 Tbsp. mayonnaise
  • 2 Tbsp. sour cream
  • 1 Tbsp. lime juice
  • 1/2 tsp. minced garlic
  • 1/2 tsp. salt

 

DIRECTIONS

  • Heat oil in a large skillet over medium-high heat. Add corn and red pepper; cook 4-6 minutes or until lightly browned.
  • Transfer corn to a large bowl. Add remaining salad ingredients; stir to combine.  Adjust seasoning to taste. 
  • Cook steak strips according to package directions.
  • Serve corn salad with steak strips. Top with additional crumbled cotija and/or cilantro if desired.

 

TIP: Salad can be served warm or cold.