Mexican Street Corn Salad

$- Corn (4 ears, husked) - Cotija cheese (1/2 cup, crumbled) - Mayonnaise (1/4 cup) - Sour cream (2 tablespoons) - Chili powder (1 teaspoon) - Lime (1, juiced) - Fresh cilantro (1/4 cup, chopped) - Salt (1/4 teaspoon) - Black pepper (1/4 teaspoon) - Red onion (1/4 cup, finely diced) - Jalapeño (1, seeds removed and minced - optional for heat) In this salad, fresh corn shines. Use sweet, juicy ears for the best taste. I love grilling the corn, as it gives a nice char. This step adds a smoky flavor that pairs well with the creamy dressing. Cotija cheese is key. It adds a salty, crumbly texture. If you can’t find it, feta works too. The mayonnaise and sour cream mix makes the salad creamy and rich. Lime juice brightens the dish. The chili powder gives a mild kick that’s just right. Fresh cilantro adds color and a fresh taste. The red onion gives a nice crunch. If you want heat, add jalapeño. Just remember to remove the seeds for less spice. These ingredients blend well for a tasty, colorful salad. For the full recipe, check the details above. Enjoy this delightful dish at your next gathering! First, you need to preheat your grill or grill pan. Set it to medium-high heat. This step is key for getting those delicious char marks on the corn. Next, place the husked corn on the grill. Grill it for about 10 to 12 minutes. Turn the corn occasionally to ensure it cooks evenly. You want it to be slightly charred and tender. The grilling brings out a sweet, smoky flavor in the corn. Once the corn is cool enough to handle, cut the kernels off the cob. Use a sharp knife and a large bowl to catch all the kernels. This step is easy and fun! Now, let’s make the creamy dressing. In a small bowl, mix together the mayonnaise, sour cream, chili powder, lime juice, salt, and black pepper. Stir it well until everything is combined. This dressing adds a rich and tangy flavor to the salad. In the bowl with the corn, add the cotija cheese, chopped cilantro, diced red onion, and minced jalapeño if you like a little heat. Pour the creamy dressing over the corn mixture. Toss everything gently so it’s all coated well. Taste your salad and adjust the seasoning if needed. You may want more salt, pepper, or lime juice to suit your taste. Your Mexican street corn salad is now ready to enjoy! Serve it slightly warm or chilled. For extra flair, sprinkle some cotija cheese and cilantro on top. For the full recipe, check the details above. When picking corn, fresh is always best. Fresh corn has bright, green husks. The kernels should feel plump and firm. You can choose frozen corn if fresh is not available. Frozen corn is convenient and still tasty. To select ripe corn at the market: - Look for husks that are tightly wrapped. - Check for a sweet smell. - Press on the kernels; they should feel juicy and firm. Spice levels can change your salad's flavor. You can add jalapeño for heat. If you want it milder, use less or skip it. For other toppings or additions, consider: - Diced avocado for creaminess. - Black beans for extra protein. - Cherry tomatoes for a burst of color. You can serve this salad warm or chilled. Both ways taste great. If serving warm, enjoy it right after mixing. If serving chilled, let it sit in the fridge for a bit. For garnishing ideas, think about: - Extra cotija cheese on top. - Fresh cilantro sprinkled for color. - Lime wedges on the side for a zesty touch. For the full recipe, check out the complete guide! {{image_2}} To make the recipe vegan, you can substitute mayonnaise and sour cream. Use plant-based yogurt or cashew cream instead. These options keep the salad creamy and delicious. For cheese, cotija can be swapped out with vegan feta or nutritional yeast. This adds a nice salty flavor without dairy. Want to turn this salad into a full meal? Add grilled chicken or shrimp. Simply grill your protein choice, chop it, and mix it in. This boosts the protein and makes it more filling. You can also use canned black beans for a quick protein fix. They add fiber and work great with the corn. If you love fresh herbs, try using parsley or dill instead of cilantro. This brings a new flavor to the salad. You can also switch up the spices. Try cumin or smoked paprika for a different kick. These spices add depth and keep your taste buds happy. For the full recipe, check out the details above. To keep your Mexican street corn salad fresh, store it in the fridge. First, let it cool down to room temperature. After that, place it in an airtight container. This helps to lock in flavors and keep it safe. If you don’t have an airtight container, use plastic wrap tightly over a bowl. Your salad will last about 3 to 5 days in the fridge. Check for signs of spoilage before eating. If it smells sour or has a change in color, it’s better to throw it out. Mold is also a big red flag, so be careful! Reheating this salad can be tricky. You want to keep those fresh flavors intact. The best method is to use a microwave. Heat it for short bursts, about 15 seconds at a time. Stir in between to spread the heat. If you prefer, you can serve it cold or at room temperature. This keeps the taste delightful and fresh. For the full recipe, refer to the section above. If you don’t have cotija cheese, try feta cheese. Feta has a salty flavor and crumbly texture. Another option is queso fresco. It is milder and softer, making it a great substitute. You can also use grated Parmesan cheese for a different taste. Each of these cheeses will add a unique twist to your Mexican street corn salad. Yes, you can make this salad ahead of time. Prepare the corn and dressing, but wait to mix them until you are ready to serve. This keeps the salad fresh and crunchy. Store the corn and dressing in separate containers in the fridge. You can mix them together up to two days before serving. Just remember to taste and adjust seasoning again after mixing. Mexican street corn salad can be served warm or cold. If you prefer it warm, mix it right after grilling the corn. The heat enhances the flavors. For a chilled option, refrigerate it for at least 30 minutes. This allows the flavors to blend together nicely. Both ways are delicious, so it’s all about your personal choice! To make your salad less spicy, skip the jalapeño. You can also reduce the chili powder to suit your taste. If you still want some heat, use less than the recipe calls for. Adding a bit of extra sour cream can help mellow the spice too. It balances flavors and makes the salad creamy and delicious. This Mexican Street Corn Salad brings bold flavors and fun to any table. You learned about key ingredients like fresh corn, cotija cheese, and zesty lime juice. The step-by-step guide showed you how to prepare, mix, and customize the dish. You also discovered tips on choosing the best corn and adding your favorite proteins. Keeping the salad fresh and flavorful is easy with proper storage. Whether you serve it warm or cold, this dish will satisfy everyone. Enjoy making your own delicious version of Mexican Street Corn Salad!$

Make your next gathering unforgettable with Fiesta Mexican Street Corn Salad! This vibrant and creamy salad features grilled corn, cotija cheese, and zesty flavors that will delight your taste buds. Perfect for summer barbecues or any festive occasion, this dish is quick to prepare and serves six. Get ready to impress your friends and family—click through to explore this flavorful recipe and bring a taste of Mexico to your table!

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Ingredients

4 ears of corn, husked

1/2 cup cotija cheese, crumbled

1/4 cup mayonnaise

2 tablespoons sour cream

1 teaspoon chili powder

1 lime, juiced

1/4 cup fresh cilantro, chopped

1/4 teaspoon salt

1/4 teaspoon black pepper

1/4 cup red onion, finely diced

1 jalapeño, seeds removed and minced (optional for heat)

Instructions

Preheat a grill or grill pan over medium-high heat.

Place the husked corn on the grill and cook, turning occasionally, until charred and cooked through, about 10-12 minutes.

Once the corn is cool enough to handle, cut the kernels off the cob and place them in a large mixing bowl.

In a separate small bowl, mix together the mayonnaise, sour cream, chili powder, lime juice, salt, and black pepper until well combined.

Add the cotija cheese, chopped cilantro, diced red onion, and jalapeño (if using) to the bowl with the corn.

Pour the mayonnaise mixture over the corn mixture and toss gently until everything is evenly coated.

Taste and adjust seasoning if necessary, adding more salt, pepper, or lime juice according to your preference.

Serve slightly warm or chilled, garnished with extra cotija cheese and cilantro on top.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6