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- 4 ears of fresh corn, husked - 1 red bell pepper, finely diced - 1 jalapeño, minced (seeds removed for milder flavor) - 1/2 cup red onion, finely chopped - 1/2 cup crumbled feta cheese - 1/4 cup fresh cilantro, chopped Fresh ingredients are key for flavor. Use ripe corn to get the best taste. Choose a red bell pepper that is firm and shiny. For a spicy kick, pick a fresh jalapeño. If you want a milder taste, remove the seeds before mincing. Red onion adds a nice crunch and sweetness. Feta cheese brings creaminess, while cilantro adds a fresh touch. - 1/4 cup mayonnaise - 2 tablespoons fresh lime juice - 1 teaspoon chili powder - Salt and pepper to taste Mayonnaise gives the salad a rich texture. Fresh lime juice adds brightness. Chili powder brings a warm spice. Adjust salt and pepper to make it perfect for your taste. If you need alternatives, there are many options. For a vegan version, swap mayonnaise for a plant-based option. Use avocado instead of feta for creaminess without dairy. If you're allergic to corn, try quinoa or rice as a base. These swaps will still keep your salad tasty and fun. Start by boiling the corn. Fill a large pot with water and bring it to a rolling boil. Carefully add the husked corn and set a timer for 5 to 7 minutes. You want the kernels to be tender but not mushy. After boiling, remove the corn and let it cool. Once cool, take a sharp knife and slice the kernels off the cob. Cut close to the cob to get the most corn. Place the kernels into a large mixing bowl. Now that your corn is ready, it’s time to add the veggies. Add the finely diced red bell pepper, minced jalapeño, and finely chopped red onion to the bowl with the corn. Mix everything gently. This adds color and crunch to your salad. Make sure all the veggies are well combined. Let's whip up a tasty dressing. In a small bowl, whisk together mayonnaise, fresh lime juice, chili powder, salt, and pepper. Mix until smooth. This dressing is creamy with a zesty kick. It's the secret to making your salad pop with flavor. Pour the dressing over the corn and vegetable mix. Toss gently to coat all the ingredients. Next, fold in the crumbled feta cheese and chopped cilantro. These add creaminess and fresh flavor. Finally, taste your salad. If you want it tangier, add a bit more lime juice or a sprinkle of chili powder. Cover the bowl and chill it in the fridge for at least 30 minutes. This helps the flavors blend together. Serve it in a big bowl or individual portions, garnished with extra cilantro and a lime wedge. Enjoy your Fiesta Corn Delight! To make great Mexican street corn salad, start with fresh corn. Look for bright yellow kernels. They should be firm and moist. When boiling, bring water to a strong boil before adding the corn. Cook for 5-7 minutes. This keeps the corn sweet and tender. After cooking, cool the corn before cutting. This step is key for easy handling. To make the salad pop, try adding lime juice. It adds brightness and tang. If you want more heat, keep some jalapeño seeds. For a creamier texture, use more mayonnaise. Adjust salt and pepper to suit your taste. If you like it smoky, add a dash of smoked paprika. Always taste as you go to find your perfect flavor. Serve the salad in a large bowl for sharing. You can also use individual cups for a fun twist. Garnish with extra cilantro and lime wedges. This adds color and freshness. For a festive touch, sprinkle some chili powder on top. Chill the salad before serving. This helps the flavors blend well and makes it extra refreshing. {{image_4}} In this salad, cheese adds creaminess and flavor. Feta cheese is great, but you can try others. Cotija cheese is a popular choice. It gives a salty kick. You can also use queso fresco for a lighter touch. Both options bring a different taste to the dish. Mixing cheeses can be fun too. You can adjust the heat to fit your taste. If you like spice, add more jalapeño or even some hot sauce. For a milder salad, remove the jalapeño seeds. You can also skip the jalapeño altogether. This way, the dish stays fresh and sweet. Feel free to get creative with your salad! Toss in ingredients like diced avocado or cherry tomatoes. They add color and flavor. You can also add proteins for extra heartiness. Grilled chicken or shrimp work well. Adding black beans can make it more filling too. To keep your Mexican Street Corn Salad fresh, place it in an airtight container. This helps stop air from spoiling the taste. If you don’t have a container, cover the bowl tightly with plastic wrap. Store it in the fridge right after making it. It tastes best when chilled for at least 30 minutes before serving. If you want to save leftovers, freezing is an option. However, this salad has fresh veggies that may not freeze well. If you freeze it, keep in mind the texture might change. To freeze, place the salad in a freezer-safe bag or container. Remove as much air as possible. It can last up to three months in the freezer. Thaw it in the fridge before eating again. In the fridge, your salad will stay fresh for about three to five days. Keep an eye on the ingredients. If you notice any changes in smell or color, it’s best to toss it. Always trust your senses. If it doesn’t seem right, don’t eat it. For the best flavor, enjoy your salad within the first few days. Mexican Street Corn Salad is a fresh dish inspired by elote, a popular Mexican street food. It features juicy corn, peppers, and a creamy dressing. The flavors mix well, making it a vibrant side dish. This salad is perfect for summer gatherings or barbecues. Yes, you can make this salad ahead of time. It tastes even better after chilling. Prepare it a few hours or a day in advance. Just keep it covered in the fridge. The flavors will blend nicely, giving you a delicious dish. If you want to avoid mayonnaise, you have options. Use Greek yogurt for a creamy texture. You can also try sour cream or a vegan mayo. These substitutes keep the salad rich and tasty without losing flavor. Yes, this salad is gluten-free. All the ingredients, like fresh corn and vegetables, contain no gluten. It's safe for those with gluten sensitivities. Always check labels on any packaged ingredients to be sure. To make this salad vegan, simply swap the mayonnaise for a vegan version. You can use avocado or cashew cream for creaminess. Replace feta cheese with a vegan alternative or omit it altogether. This keeps the dish plant-based and delicious. You now have a complete guide to making Mexican Street Corn Salad. We covered fresh ingredients, spices, and optional swaps for your diet. You learned step-by-step how to prepare it, from cooking the corn to mixing in flavors. Tips on enhancing taste and serving ideas help make this dish shine. Don't forget the variations, like adding different cheeses or making it spicy. Finally, we discussed storage tips to keep your salad fresh. Enjoy creating your delicious salad, and feel free to customize it to your taste!

Mexican Street Corn Salad

Elevate your summer gatherings with this vibrant Fiesta Corn Delight! This delicious recipe combines fresh corn, colorful veggies, and creamy feta for a refreshing side dish that's sure to impress. With simple steps and a burst of flavors, this salad is perfect for barbecues or family meals. Discover how to make this tasty dish and bring some flair to your table. Click to explore the full recipe and start creating your Fiesta Corn Delight today!
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Ingredients
  

4 ears of fresh corn, husked

1 red bell pepper, finely diced

1 jalapeño, minced (seeds removed for milder flavor)

1/2 cup red onion, finely chopped

1/2 cup crumbled feta cheese

1/4 cup fresh cilantro, chopped

1/4 cup mayonnaise

2 tablespoons fresh lime juice

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Boil the Corn: In a large pot, bring water to a rolling boil. Carefully add the husked corn and cook for 5-7 minutes, or until the kernels are tender. Once done, remove the corn and set it aside to cool.

    Cut the Kernels: When the corn is sufficiently cool to handle, use a sharp knife to slice the kernels off each cob. Be cautious to cut close to the cob for maximum yield. Transfer the kernels into a large mixing bowl.

      Add Vegetables: To the bowl with corn, add the finely diced red bell pepper, minced jalapeño, and finely chopped red onion. Mix gently to combine.

        Prepare the Dressing: In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, salt, and pepper until the mixture is smooth and all ingredients are well combined.

          Combine Salad and Dressing: Pour the dressing over the corn and vegetable mixture. Gently toss until all ingredients are thoroughly coated with the dressing.

            Incorporate Cheese and Cilantro: Carefully fold in the crumbled feta cheese and chopped cilantro. This will add creaminess and fresh flavor to the salad.

              Taste and Adjust: Give your salad a quick taste and adjust the seasoning as desired. If you prefer a tangier flavor, feel free to add a bit more lime juice or an extra sprinkle of chili powder.

                Chill and Serve: For best results, cover the bowl with plastic wrap and chill the salad in the refrigerator for at least 30 minutes. This allows the flavors to meld beautifully together.

                  Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                    - Presentation Tips: Serve in a large bowl or individual portions, garnishing with additional cilantro and a lime wedge on the side for a pop of color and extra zest. Enjoy your fresh, vibrant Fiesta Corn Delight!