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To make a tasty Mexican street corn salad, you need fresh, vibrant ingredients. Here’s what to gather: - 4 ears of fresh corn, husked - 1 red bell pepper, finely diced - 1/4 cup red onion, finely chopped - 1/2 cup queso fresco, crumbled - 1/4 cup fresh cilantro, finely chopped - 2 tablespoons mayonnaise - 1 tablespoon sour cream - 1 tablespoon freshly squeezed lime juice - 1 teaspoon chili powder - Salt and freshly ground black pepper, to taste - 1 avocado, diced (optional for added creaminess) These ingredients come together to create a colorful and zesty salad. Each one adds a unique flavor that makes the dish shine. The corn offers sweetness, while the red bell pepper gives a crisp bite. Queso fresco adds a creamy, salty touch, making it a true delight. When you choose your ingredients, look for fresh corn with bright yellow kernels. A ripe avocado will enhance the creaminess of the salad. Trust me, these details matter! {{ingredient_image_2}} - Preheating the grill: Start by setting your grill to medium-high heat. This helps the corn cook evenly and get nice grill marks. - Grilling the corn: Place the husked corn directly on the grill grates. Grill each ear for about 10 to 12 minutes. Turn the corn every few minutes to avoid burning. Look for a slight char; this adds a great flavor. - Cooling and cutting the corn: Once done, take the corn off the grill. Let it cool for a few minutes. When it's safe to handle, use a sharp knife to slice the kernels off the cob. Put the kernels in a large mixing bowl. - Combining fresh ingredients: In the bowl with the corn, add the finely diced red bell pepper, chopped red onion, and crumbled queso fresco. Gently mix these ingredients to evenly distribute them. - Preparing the dressing: In a small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper. Mix until smooth and creamy. - Tossing the salad: Drizzle the dressing over the corn mixture. Toss everything together gently. Make sure every piece is well coated in that delicious dressing. - Adding optional avocado: If you want a creamier texture, fold in the diced avocado now. It brings richness to the salad. - Stirring in cilantro: Next, add the freshly chopped cilantro. This herb gives the salad a bright flavor and makes it more colorful. - Adjusting seasoning to taste: Finally, taste the salad. Add more salt and black pepper if needed, to suit your taste buds. For the best Mexican street corn salad, start with fresh corn. I recommend using sweet corn right off the cob. Look for corn that feels firm and has bright green husks. Fresh corn gives the salad a nice crunch and sweet flavor. When it comes to queso fresco, choose one that is soft and crumbly. A good queso fresco should be creamy with a mild taste. I often find it in Latin markets or specialty cheese shops. This cheese will add a rich flavor to the salad. To kick up the flavor, you can add spices. Try adding smoked paprika or cayenne pepper for an extra kick. Both spices will enhance the smokiness from the grilled corn. For a creamier texture, consider adding diced avocado. It blends well with the dressing and enriches the salad. You can also add more mayonnaise or sour cream if you like it creamier. Just mix it in slowly until you reach your desired consistency. Serve your salad in a colorful bowl. A bright dish will make your salad pop. For garnishing, add extra cilantro on top. A sprinkle of chili powder adds a nice touch too. You can also pair this salad with grilled meats or tacos. It makes a great side dish for any summer gathering. The fresh flavors will impress your guests and keep them coming back for more! Pro Tips Grill to Perfection: Ensure you turn the corn regularly on the grill to achieve an even char and enhance the flavor. The slight charring adds a wonderful smoky taste to the salad. Fresh Ingredients Matter: Use the freshest corn and produce available. Fresh ingredients will elevate the flavor profile of the salad and provide a better texture. Customize Your Spice: Adjust the amount of chili powder according to your heat preference. You can also add diced jalapeños for an extra kick. Serve Chilled: For a refreshing experience, let the salad chill in the fridge for about 30 minutes before serving. This allows the flavors to meld beautifully. {{image_4}} You can make this salad more filling by adding protein. Grilled chicken or shrimp works well. Just cook the protein on the grill alongside the corn. Chop it into small pieces and mix it in. This adds flavor and makes the dish heartier. If you want a vegetarian or vegan salad, you can swap out the dairy. Use vegan mayo instead of regular mayonnaise. For a creamy touch, try using cashew cream or avocado. These options keep the salad rich and delicious without dairy. You can change the flavor of the salad by adding different herbs or spices. Try fresh basil, mint, or even dill. You can also add a bit of cumin for a warm taste. These twists let you customize the salad to your liking. To keep your Mexican street corn salad fresh, store it in an airtight container. Place it in the fridge right after serving. This will help keep the flavors intact. The salad stays good for about 3 days. After that, the corn may lose its crunch. You can freeze the salad if you have leftovers. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. It will last for about 2 months in the freezer. When you’re ready to enjoy it again, thaw the salad in the fridge overnight. After thawing, stir it well before serving. You may want to add a little fresh lime juice to revive its flavor. Mexican Street Corn Salad is a fresh and tasty dish. It comes from Mexico, where people sell grilled corn on the streets. This salad takes those flavors and mixes them into a bowl. You get sweet corn, crunchy peppers, and creamy cheese all in one bite. It’s a great way to enjoy summer flavors! Yes, you can! This salad tastes even better after a few hours. To prep ahead, grill the corn and cut it into kernels. Store it in the fridge until you are ready to mix. Just add the other ingredients before serving. Keep the dressing separate until serving to keep it fresh. This salad has a mild kick. The chili powder adds flavor without too much heat. If you want more spice, you can add hot sauce or more chili powder. If you prefer less heat, skip the chili powder. You can adjust it to match your taste! You can use other cheeses if you can't find queso fresco. Feta cheese offers a similar crumbly texture and salty flavor. Cotija cheese is another great choice, giving a nice tang. Cream cheese can work too, but it will change the texture. Choose based on your favorite flavor! This blog post presented a tasty Mexican Street Corn Salad recipe. You learned about fresh ingredients, simple steps, and useful tips. We explored variations to suit your tastes and the best ways to store leftovers. Incorporating flavor twists and protein options makes the dish more fun. This salad is flexible and easy to prepare. Feel free to experiment, and enjoy sharing this vibrant dish with family and friends.

Zesty Mexican Street Corn Salad

A vibrant and flavorful salad featuring grilled corn, fresh vegetables, and a creamy dressing.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Side Dish
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

  • 4 ears fresh corn, husked
  • 1 each red bell pepper, finely diced
  • 0.25 cup red onion, finely chopped
  • 0.5 cup queso fresco, crumbled
  • 0.25 cup fresh cilantro, finely chopped
  • 2 tablespoons mayonnaise
  • 1 tablespoon sour cream
  • 1 tablespoon freshly squeezed lime juice
  • 1 teaspoon chili powder
  • to taste salt and freshly ground black pepper
  • 1 each avocado, diced (optional for added creaminess)

Instructions
 

  • Begin by preheating your grill to a medium-high setting.
  • Place the husked corn directly on the grill grates. Grill for about 10-12 minutes, turning the ears occasionally to ensure they become slightly charred and cooked through.
  • Once grilled, carefully remove the corn from the grill and allow it to cool for a few minutes. Once cool enough to handle, use a sharp knife to slice the kernels off the cob and transfer the extracted kernels into a large mixing bowl.
  • Into the bowl with the corn, add the finely diced red bell pepper, chopped red onion, and crumbled queso fresco. Mix gently to combine the ingredients.
  • In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper until the mixture is smooth and homogenous.
  • Drizzle the dressing over the corn mixture and gently toss everything together, ensuring that all the ingredients are well coated.
  • If you choose to add it, fold in the diced avocado at this stage to enhance the salad's creaminess and flavor.
  • Finally, stir in the freshly chopped cilantro to infuse the salad with a bright burst of flavor.
  • Taste the salad and adjust the seasoning with additional salt and pepper, if desired, to suit your preference.

Notes

Serve in a vibrant bowl and garnish with extra cilantro and chili powder for visual appeal.
Keyword corn salad, grilled corn, Mexican