Creamy Mexican Street Corn Salad

creamy corn recipe in a skillet with beans and veggies.

4.67 from 21 votes

A healthier take on the traditional Esquites recipe. Creamy, delicious, smoky flavor, and bursting with flavor. Easy, flavorful, and the perfect side dish to serve during family dinners, or BBQs.

Prep Time10

Cook Time10

Total Time20

Course: Side Dish

Cuisine: Mexican

Diet: Halal

Skill Level: Beginner

Servings:

Author: Rena

Ingredients

2 tablespoons Olive Oil or avocado oil
4-5 Garlic Cloves fresh, pressed or minced
3 1/2 Cups Corn Fresh, canned or frozen
1 Cup Black Beans drained and rinsed
1 Large Red Bell Pepper diced
1 Medium Sweet Onion finely diced
2-3 Fresh Jalapeños diced, seeds, and veins removed for a mild taste
1/4 Cup Pickled Jalapeño
5 ounces Cream Cheese can use light or fat-free
1 teaspoon Smoked Paprika
1 Cup Grated Cheddar Cheese
Salt and pepper, to taste
2 tablespoons Fresh Chopped Cilantro to garnish

Instructions

Add 2 tablespoons Olive Oil to a large non-stick skillet over medium heat.
Add 1 Medium Sweet Onion and cook until translucent, about 3-4 minutes. Add 4-5 Garlic Cloves (minced) and cook just until fragrant, then stir in 3 1/2 Cups Corn, 1 Cup Black Beans, 1 Large Red Bell Pepper, 2-3 Fresh Jalapeños, and 1/4 Cup Pickled Jalapeño.
Season with 1 teaspoon Smoked Paprika, Salt and pepper, to taste, and sauté for 3-4 minutes.
Add 5 ounces Cream Cheese and stir until fully incorporated, then stir in the 1 Cup Grated Cheddar Cheese. Continue to stir until all cheese is melted.
Garnish with 2 tablespoons Fresh Chopped Cilantro and serve while hot. Enjoy!

Video

Notes

Substitutes:

Cream cheese can be light or fat-free
Olive or avocado oil
Corn - fresh, frozen, or canned

Storage:

Place leftovers in a container and store in the fridge for up to 5 days. Reheat in the microwave when ready to eat. You can freeze for up to 3 months.

Nutrition