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Mexican Street Corn Salad with Sautéed Mushrooms

Close-up of Mexican Street Corn Salad MushroomSalus featuring creamy corn, dark mushrooms, and a sprinkle of red spice.
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A recipe for Mexican Street Corn Salad (Esquites style) that incorporates savory sautéed mushrooms for added texture and substance.

Ingredients

Scale
  • 2 cups corn kernels (fresh or frozen, thawed)
  • 8 ounces cremini mushrooms, sliced
  • 1 tablespoon olive oil
  • 1/2 cup mayonnaise or Mexican crema
  • 1/4 cup crumbled Cotija cheese, plus more for topping
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • 1 jalapeño, finely minced (optional)

Instructions

  1. Heat the olive oil in a large skillet over medium-high heat. Add the sliced mushrooms and cook until browned and moisture has evaporated, about 6 to 8 minutes. Remove mushrooms from the skillet and set aside.
  2. In the same skillet, add the corn kernels. Cook, stirring occasionally, until the corn is lightly charred, about 5 to 7 minutes. Remove from heat.
  3. In a medium bowl, whisk together the mayonnaise or crema, Cotija cheese, lime juice, chili powder, smoked paprika, salt, and pepper until smooth.
  4. Add the charred corn and the sautéed mushrooms to the dressing mixture. Stir gently to coat everything evenly.
  5. Fold in the chopped cilantro and minced jalapeño, if using.
  6. Transfer the salad to a serving dish. Top with extra crumbled Cotija cheese before serving.

Notes

  • If you prefer a smokier flavor, grill the corn cobs instead of pan-charring the kernels.
  • For a tangier dressing, substitute half the mayonnaise with plain Greek yogurt.
  • You can substitute Parmesan cheese for Cotija if Cotija is unavailable, though the flavor profile will change slightly.

Nutrition

Find it online: https://savorandpin.com/mexican-street-corn-salad-mushroomsalus/