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Mexican Street Corn and Mushroom Salad (Esquites Style)

Close-up of Mexican Street Corn Salad MushroomSalus featuring creamy corn, charred mushrooms, cotija cheese, and cilantro.
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A recipe for a creamy, tangy salad combining the flavors of Mexican street corn with savory sautéed mushrooms.

Ingredients

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  • 1 lb cremini mushrooms, quartered
  • 1 tbsp olive oil
  • 1 tsp chili powder
  • 1/2 tsp cumin
  • 1/4 tsp salt
  • 2 cups frozen or fresh corn kernels
  • 1/2 cup mayonnaise or Mexican crema
  • 1/4 cup crumbled cotija cheese (or feta for substitute)
  • 2 tbsp fresh lime juice
  • 1/4 cup chopped fresh cilantro
  • 2 tbsp finely chopped red onion
  • Pinch of cayenne pepper (optional)

Instructions

  1. Heat olive oil in a large skillet over medium-high heat. Add the quartered mushrooms. Cook until they release their moisture and begin to brown, about 6-8 minutes.
  2. Stir in the chili powder, cumin, and salt into the mushrooms. Cook for 1 minute more until fragrant. Remove from heat and set aside.
  3. If using frozen corn, quickly blanch or sauté the corn kernels until tender-crisp, about 3 minutes. Drain well.
  4. In a large bowl, combine the cooked mushrooms and corn.
  5. In a separate small bowl, whisk together the mayonnaise (or crema), lime juice, cilantro, and red onion.
  6. Pour the dressing mixture over the mushroom and corn mixture. Toss gently to coat everything evenly.
  7. Fold in half of the cotija cheese.
  8. Taste and add cayenne pepper if you want more heat.
  9. Serve immediately or chill for 30 minutes to allow flavors to meld. Top with remaining cotija cheese before serving.

Notes

  • For a smoky flavor, roast the corn kernels on a baking sheet under the broiler until lightly charred before mixing.
  • If you prefer a lighter dressing, substitute half the mayonnaise with plain Greek yogurt.
  • You can grill the mushrooms instead of sautéing for a deeper smoky taste.

Nutrition

Find it online: https://cookerycourier.com/mexicanstreetcornsaladmushroomsalusrecipe/