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You can use either fresh corn or frozen corn. Fresh corn gives the best flavor. For fresh corn, take 4 ears. Grill them for about 10 minutes, turning often. This makes the kernels sweet and smoky. Once done, let the corn cool. Then slice off the kernels. If you choose frozen corn, use 4 cups. Thaw it in hot water, then drain it well. Frozen corn is quick and easy. The salad needs some crunch and color from fresh veggies. Use 1 medium red bell pepper, diced small. It adds sweetness. You also need 1 small red onion, finely chopped, for a mild bite. Add 1 cup of halved cherry tomatoes for a burst of juice. Fresh cilantro is key; add 1/4 cup, roughly chopped. For extra creaminess, you can include a ripe avocado, diced. This makes the salad rich and satisfying. Dairy adds creaminess and flavor. Use 1/2 cup of crumbled cotija cheese, or feta cheese will work too. For the dressing, combine 2 tablespoons of mayonnaise, preferably Mexican-style, with 1 tablespoon of fresh lime juice. This gives a zesty kick. Add 1 teaspoon of chili powder for some heat. Don’t forget salt and pepper to taste. The dressing ties everything together and makes each bite delicious. {{ingredient_image_2}} To start, you need the corn. If using fresh corn, grill the ears over medium heat. Grill for about 10 minutes, turning often. You want the kernels to be lightly charred and tender. After grilling, let the corn cool a bit. Then, slice off the kernels. If you choose frozen corn, thaw it in hot water. Drain it well before use. Next, grab a large mixing bowl. Add the charred corn kernels into the bowl. Now, it's time to add the other veggies. Dice up the red bell pepper and finely chop the red onion. Halve the cherry tomatoes. Toss all these colorful pieces into the bowl. Mix gently to combine everything. Now, let’s make the dressing. In a small bowl, add mayonnaise, fresh lime juice, and chili powder. Don’t forget a pinch of salt and pepper. Whisk it all together until it’s smooth and creamy. This dressing will bring the salad together. Drizzle the dressing over the corn mixture. Carefully toss everything together. Make sure all the ingredients are coated well in the dressing. Taste your salad. Adjust the seasoning with more salt, pepper, or lime juice if needed. You can serve the salad right away for a fresh crunch. If you want the flavors to blend, refrigerate it for up to an hour. Grilling corn gives it a smoky flavor. To get nice grill marks, start with fresh corn. Heat your grill to medium. Grill the corn for about 10 minutes. Turn the ears every couple of minutes. Look for light char marks. This adds flavor and looks great in your salad. Choosing a ripe avocado is easy. First, look for avocados that are dark green. They should yield slightly to pressure when you squeeze them. If they are hard, they are not ripe. If they are too soft, they may be overripe. A ripe avocado will add a creamy texture to your salad. Spice level can change based on your taste. Start with 1 teaspoon of chili powder. Taste the salad after mixing. If you want more heat, add more chili powder. Lime juice adds brightness. If you want it tangier, add a bit more lime juice. Adjust the salt and pepper to fit your flavor. Pro Tips Fresh Corn is Best: If you can get your hands on fresh corn, use it for the best flavor and texture. Grilling enhances the natural sweetness and adds a delicious smoky char. Customize the Heat: Adjust the chili powder to suit your taste. For a spicier kick, consider adding diced jalapeños or a dash of hot sauce to the dressing. Make it Ahead: This salad can be prepared a few hours in advance. Just keep it refrigerated until serving to allow the flavors to meld beautifully without becoming soggy. Add More Veggies: Feel free to incorporate other vegetables like diced cucumbers or black beans for additional flavor and nutrition, making this dish even more colorful and hearty. {{image_4}} You can make this salad heartier by adding protein. Grilled chicken or shrimp work great. Both have a nice smoky flavor that blends well. Just grill them until they are well-cooked. Cut the chicken into bite-sized pieces or toss the shrimp in with the salad. This adds a filling and tasty twist. If you want a vegetarian or vegan option, you have choices. For the cheese, you can skip cotija and use a plant-based cheese. For a creamy texture, try using vegan mayo. You can also add beans like black beans or chickpeas. This boosts protein and makes the salad more satisfying. You can change the salad with seasonal ingredients. In the summer, add diced mango for sweetness. In the fall, try roasted butternut squash. You can also add other veggies like zucchini or radishes. These additions keep the salad fresh and fun throughout the year. After enjoying your Mexican Street Corn Salad, store leftovers in an airtight container. Keep it in the fridge for up to three days. Make sure to cover it well. This keeps the salad fresh and tasty. If you add avocado, it may brown quickly. To prevent this, store the avocado separately. You can mix it in just before serving. This salad is best served cold. If you really want to warm it, do so gently. Use a microwave and heat it for short bursts. Stir in between to avoid hot spots. Remember, heating may change the texture and flavors. So, enjoy it fresh from the fridge when you can. You can freeze this salad, but be aware of some changes. The corn will hold up well, but tomatoes and avocado won’t. They can get mushy when thawed. If you plan to freeze it, leave out the tomatoes and avocado. Store the salad in a freezer-safe container. It should be good for about three months. When you’re ready, thaw it in the fridge overnight before eating. Yes, you can make this salad ahead of time. It tastes even better after sitting for a while. Make it up to one hour in advance. Just store it in the fridge. This lets the flavors mix well. Be sure to keep the dressing separate if you want a fresher crunch. If you cannot find cotija cheese, feta cheese works well as a substitute. Feta adds a similar saltiness and creaminess. You can also use queso fresco for a milder taste. Each of these options gives you great flavor without changing the salad too much. To make the salad less spicy, use less chili powder. You can also skip it entirely if you prefer. Adding more creamy ingredients like mayonnaise can help tone it down. Mixing in more diced vegetables will also balance the heat. The key is to adjust based on your taste. This blog post covered all you need for a great Mexican Street Corn Salad. We explored choosing fresh or frozen corn, using the right herbs, and making a tasty dressing. I shared tips on grilling corn, selecting ripe avocados, and adjusting flavors. You can also add proteins, try vegan options, and experiment with seasonal ingredients. Proper storage and reheating practices help maintain freshness. Enjoy this salad in any way you like! Dive in, share your creations, and make every bite count.

Mexican Street Corn Salad Delight

A refreshing and vibrant salad featuring grilled corn, fresh vegetables, and a creamy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Appetizer
Cuisine Mexican
Servings 6
Calories 200 kcal

Ingredients
  

  • 4 ears fresh corn, kernels removed (or 4 cups of frozen corn, thawed)
  • 1 medium red bell pepper, diced into small pieces
  • 1 small red onion, finely chopped
  • 1 cup cherry tomatoes, halved
  • 0.25 cup fresh cilantro, roughly chopped
  • 0.5 cup cotija cheese, crumbled (or feta cheese as a substitute)
  • 2 tablespoons mayonnaise, preferably Mexican-style
  • 1 tablespoon fresh lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 ripe avocado, diced (optional but recommended)

Instructions
 

  • Prepare the Corn: If using fresh corn, grill the ears over medium heat for about 10 minutes, turning occasionally, until the kernels are lightly charred and tender. Once grilled, let the corn cool slightly before slicing off the kernels. If using frozen corn, thaw it in hot water for a few minutes, then drain thoroughly.
  • Combine the Vegetables: In a large mixing bowl, add the charred corn kernels. Then, incorporate the diced red bell pepper, finely chopped red onion, and halved cherry tomatoes. Mix gently to combine.
  • Add Fresh Ingredients: Stir in the chopped fresh cilantro, crumbled cotija cheese, and the diced avocado, if you’ve chosen to include it.
  • Create the Dressing: In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper until smooth and creamy.
  • Toss Together: Drizzle the dressing over the corn mixture and carefully toss everything together until all the ingredients are well coated in the dressing.
  • Taste and Adjust: Sample the salad and adjust the seasoning with more salt, pepper, or lime juice to achieve your preferred flavor balance.
  • Serve: This salad can be served immediately for a refreshing crunch, or you can refrigerate it for up to 1 hour to allow the flavors to meld beautifully.

Notes

For a beautiful presentation, serve in a large shallow bowl or platter. Top with extra crumbled cotija cheese and sprinkle fresh cilantro leaves for color. Add lime wedges around the edge for a boost of zesty freshness that guests can squeeze over their servings.
Keyword corn, Mexican, salad, vegetarian