Mexican Street Corn Salad Delight

$- 4 fresh ears of corn, husked - 1/2 cup creamy mayonnaise - 1/4 cup sour cream - 1 teaspoon chili powder - 1/2 teaspoon smoked paprika - Juice of 1 lime - 1/2 cup Cotija cheese, crumbled - 1/4 cup fresh cilantro, chopped - Salt and freshly ground pepper to taste - 1 jalapeño, finely diced (optional) - Fresh corn brings sweetness and crunch. It is the star of the salad. - Mayonnaise adds creaminess and binds all the flavors together. - Sour cream gives a tangy taste and smooth texture. - Chili powder adds warmth and a hint of spice. - Smoked paprika enhances the flavor with a subtle smokiness. - Lime juice brings brightness and balances the creaminess. - Cotija cheese contributes a salty kick and creamy texture. - Fresh cilantro adds a burst of freshness and color. - Salt and pepper enhance all the flavors in the dish. - Jalapeño adds heat for those who like a spicy kick. Use fresh corn for the best flavor. Look for bright yellow kernels. The mayonnaise and sour cream should be fresh and well within their expiration dates. Always choose firm and bright green cilantro. If you use jalapeño, pick one that is firm with smooth skin. Fresh ingredients make a big difference in taste. {{ingredient_image_2}} Start by boiling water in a large pot. Once the water bubbles, add the husked corn. Cook it for about 5 to 7 minutes. You want the corn tender but still crisp. After cooking, remove the corn and let it cool on a plate. When it’s cool enough, use a sharp knife to cut off the kernels. Let the kernels fall into a big mixing bowl. In a different bowl, mix the mayonnaise and sour cream. Add in the chili powder, smoked paprika, lime juice, salt, and pepper. Whisk everything together until it’s smooth and creamy. This dressing is key to the salad's flavor. You want it to coat every kernel well. Now, pour the dressing over the corn kernels. Use a spatula or wooden spoon to gently toss them. Make sure every kernel gets coated. Next, fold in the Cotija cheese, chopped cilantro, and diced jalapeño if you like heat. Be careful not to over-mix; just combine until everything is evenly mixed. Taste the salad and adjust the seasoning, adding more lime juice or salt if needed. Cover the bowl and refrigerate for at least 30 minutes. This helps all the flavors blend nicely. Grilling corn adds a smoky flavor. To grill, soak the corn in water for 30 minutes. Then, grill it for about 10 minutes. Turn it often until it is charred. Boiling is simpler and retains the corn's sweetness. Boil for 5 to 7 minutes until tender. Both methods are great for this salad. Choose based on your taste preference. Chili powder and smoked paprika are key spices in this salad. They give it a warm, spicy kick. You can add garlic powder for depth or cumin for an earthy taste. If you love spice, try adding cayenne pepper or extra jalapeño. Always taste as you go to find the right balance. For the best texture, use fresh corn. Fresh corn has a crisp bite that canned or frozen corn cannot match. When cutting the kernels, be careful not to over-mix. This keeps the corn intact and crunchy. Also, refrigerate the salad for at least 30 minutes. This helps the flavors blend and improves texture. Pro Tips Fresh Corn is Key: Always use fresh corn for the best flavor. Frozen corn can be a substitute, but fresh corn will provide that sweet, juicy crunch that makes this salad special. Customize the Heat: If you're unsure about spice levels, start with half the jalapeño and gradually add more to taste. You can also use different types of peppers for varied heat profiles. Let it Chill: Allowing the salad to sit in the fridge for at least 30 minutes enhances the flavors. It allows the dressing to soak into the corn, resulting in a more delicious dish. Garnish for Impact: Elevate your presentation by garnishing with additional Cotija cheese and a sprinkle of chili powder. Fresh lime wedges on the side add a pop of color and a burst of freshness. {{image_4}} You can swap Cotija cheese for others. Try feta for a tangy taste. Use queso fresco for a milder flavor. Each cheese brings its own twist. You can also mix cheeses for more depth. A blend of Cotija and cheddar adds creaminess and sharpness. Experiment and find your favorite! Want more heat? Add diced jalapeño to the mix. For a different kick, try diced serrano peppers. You can also use hot sauce in the dressing. Start with a few drops and taste as you go. If you prefer mild flavors, skip the jalapeño. The salad still tastes great without it. Need a dairy-free option? Use vegan mayo and a plant-based sour cream. For gluten-free, all ingredients are safe! If you can't find corn on the cob, use canned corn instead. Just drain it well before mixing. These swaps keep the salad tasty while meeting dietary needs. To keep your Mexican Street Corn Salad fresh, use an airtight container. This helps stop air from getting in. Make sure to cool the salad before sealing it. If you have a lot left, divide it into smaller portions. This way, you can grab just what you need. Store all ingredients in the fridge until you are ready to use them. Keep the corn in its husk until you cook it. For the Cotija cheese, wrap it tightly in plastic wrap. This will keep it moist. The cilantro should stay in a damp paper towel inside a bag. This keeps it fresh longer. You can store the salad in the fridge for up to three days. After that, the flavors may change. If you notice any off smells or flavors, it’s best to toss it out. Enjoy it while it’s fresh for the best taste! Mexican Street Corn Salad, or Elote Salad, comes from Mexico. It takes inspiration from elote, which is grilled corn on the cob. Vendors often coat the corn in creamy sauces, chili powder, and cheese. This salad version mixes those flavors into a fresh dish. You get the same great taste but in a fun, easy-to-eat way. Yes, you can make this salad ahead of time. In fact, it tastes better after chilling for a while. I recommend preparing it a few hours before serving. Just keep it covered in the fridge until you are ready to eat. The flavors blend nicely this way. You can serve this salad with many dishes. Here are a few ideas: - Grilled chicken or shrimp for a protein boost. - Tacos or burritos for a full Mexican meal. - A side of rice or quinoa for a hearty option. - Chips and salsa for a fun snack to enjoy. Each of these pairs brings out the fresh flavors in the salad. Enjoy your meal! Mexican Street Corn Salad combines fresh ingredients, easy steps, and handy tips for great flavor. Remember, using the right corn and dressing enhances your dish's taste. You can customize it with different cheeses and spices to suit your needs. Store leftovers properly, and enjoy this salad for days. This meal is not just tasty; it's also fun to make. Try it out and impress your family with this delicious recipe!$

Mexican Street Corn Salad Delight

A vibrant and flavorful salad featuring fresh corn, creamy dressing, and a hint of spice.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine Mexican

Servings 6

Calories 200 kcal

Ingredients

4 ears fresh corn, husked
0.5 cup creamy mayonnaise
0.25 cup sour cream
1 teaspoon chili powder
0.5 teaspoon smoked paprika
1 lime Juice of
0.5 cup Cotija cheese, crumbled
0.25 cup fresh cilantro, chopped
to taste Salt and freshly ground pepper
1 jalapeño finely diced (optional)

Instructions

Begin by bringing a large pot of water to a rolling boil. Once boiling, carefully add the husked corn. Cook the corn for about 5 to 7 minutes, or until it’s tender yet crisp. Once cooked, remove the corn from the pot and allow it to cool slightly on a plate.
After the corn has cooled enough to handle, use a sharp knife to carefully slice the kernels off the cob, letting them fall into a large mixing bowl.
In a separate bowl, combine the mayonnaise and sour cream. Then, sprinkle in the chili powder, smoked paprika, lime juice, salt, and pepper. Whisk these ingredients together until the mixture is smooth and creamy.
Pour the dressing mixture over the freshly cut corn kernels. Using a spatula or wooden spoon, gently toss the corn until every kernel is well coated in the dressing.
Next, fold in the crumbled Cotija cheese, chopped cilantro, and diced jalapeño (if you’re looking for that extra heat). Be careful not to over-mix, just combine until everything is evenly distributed.
Taste the salad and adjust the seasonings as necessary. You can add more lime juice for acidity or sprinkle in additional salt and pepper according to your preference.
Once prepared, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes. This step will allow the flavors to meld beautifully.
When you’re ready to serve, take the salad out of the refrigerator. Serve it chilled or at room temperature, and for a beautiful presentation, top with extra Cotija cheese and a light dusting of chili powder for garnish.

Notes

Serve in a vibrant bowl for a festive look, and consider garnishing with lime wedges on the side for a fresh touch.

Keyword corn salad, Mexican, side dish, vegetarian