Mexican Street Corn Salad Fresh and Flavorful Side

ByLayla
For this salad, you need 4 ears of fresh corn. Make sure to husk and clean them well. Fresh corn gives the best taste and texture. Grilling it adds a nice char. This step brings out the sweet flavor we crave in street corn. The dressing makes this salad creamy and rich. You will need: - 1/2 cup mayonnaise - 1/2 cup sour cream - 2 tablespoons fresh lime juice - 1 teaspoon chili powder - Salt and pepper to taste These ingredients blend together to give a smooth and tangy flavor. The lime juice brightens everything up. The chili powder adds a gentle kick, perfect for a fresh salad. Garnishes add flavor and color to your dish. For this salad, you should have: - 1 cup cotija cheese, crumbled (or feta as a substitute) - 1/4 cup fresh cilantro, chopped - 1 jalapeño, finely diced (seeds removed for less heat) - 1 avocado, diced (for topping) - Lime wedges (for serving) Cotija cheese adds a salty touch. Fresh cilantro gives a burst of herbal flavor. The jalapeño adds heat, but you can skip it if you want a milder salad. Diced avocado on top makes it creamy and delicious, while lime wedges enhance the flavor with each bite. {{ingredient_image_1}} First, heat your grill or grill pan over medium-high heat. This step is key for great flavor. Husk and clean four ears of fresh corn. Once the grill is hot, place the corn on it. Cook for about 10 to 12 minutes. Make sure to turn the corn often. You want nice char marks all around. When it's done, remove the corn and let it cool a bit. After cooling, cut the kernels off the cob and put them in a large mixing bowl. In a separate bowl, mix together half a cup of mayonnaise and half a cup of sour cream. Add two tablespoons of fresh lime juice for a zesty kick. Sprinkle in one teaspoon of chili powder, along with salt and pepper to taste. Stir well until smooth. This creamy dressing will bring everything together and add a rich flavor. Pour the dressing over the corn kernels in the mixing bowl. Gently fold in one cup of crumbled cotija cheese, a quarter cup of chopped cilantro, and one finely diced jalapeño. Mix until all the ingredients are well combined. Transfer the salad to a serving bowl or plate. For a nice touch, top with diced avocado. You can add more cotija cheese or cilantro if you like. Serve it right away with lime wedges on the side for that extra burst of flavor. To get those beautiful grill marks, start with fresh corn. Preheat your grill to medium-high heat. Place the corn directly on the grill. Cook for about 10-12 minutes. Turn it often to char all sides. This method gives that smoky flavor and nice marks. If you want more char, leave it on a bit longer. Just watch it closely to avoid burning. To boost the taste, use a mix of seasonings. I love using lime juice, chili powder, and salt. These add zest and depth to the salad. You can also try adding smoked paprika for a twist. Don't forget to taste as you mix. Adjust the spices to suit your taste. A little heat from jalapeño can also enhance the flavor. You can prep this salad ahead of time. Grill the corn and let it cool. Cut off the kernels and store them in a bowl. Make the creamy dressing separately and chill it. Combine everything just before serving. This keeps the flavors fresh and bright. It’s perfect for a picnic or a party. Pro Tips Fresh Corn is Key: Use fresh, in-season corn for the sweetest and most flavorful salad. Frozen corn can be a substitute, but it won't have the same texture or taste. Adjust the Heat: If you prefer a milder salad, remove all seeds from the jalapeño. For more heat, leave some seeds in or add a dash of hot sauce. Make Ahead: You can prepare the corn and dressing in advance, but wait to combine them until just before serving to keep the salad fresh and crunchy. Garnish for Visual Appeal: Adding extra cilantro and cotija cheese on top not only enhances flavor but also makes the dish look more appetizing. {{image_2}} If you love heat, add more jalapeños or a dash of hot sauce. You can also try using chipotle peppers for a smoky flavor. This adds a kick that makes the salad even more exciting. If you want more spice, add a few dashes of cayenne pepper. Just remember to taste as you go, so it’s just right for you. For a vegetarian twist, swap the mayonnaise with a vegan mayo. This keeps the salad creamy without any animal products. You can also use nutritional yeast in place of cotija cheese for a cheesy flavor. It’s a great option for those who want a plant-based dish. Feel free to mix in any fresh vegetables you love, like diced bell peppers or cucumbers. You can easily adapt this salad to the seasons. In summer, add fresh tomatoes for a juicy burst. In fall, try adding roasted sweet potatoes for a warm touch. During winter, use diced pomegranate seeds for a tart and sweet crunch. Each season offers a chance to create new flavors and textures in your salad. After enjoying your Mexican street corn salad, store any leftovers in an airtight container. This keeps the salad fresh for about three days. I recommend placing it in the fridge right away. The flavors will blend even more as it sits. Just give it a good stir before serving again. You can freeze leftover salad, but it may change in texture. To freeze, place it in a freezer-safe container. Use it within a month for the best taste. When you are ready to eat it, let it thaw overnight in the fridge. Avoid refreezing after thawing. When reheating, do it gently. Use the stove over low heat. Stir often to heat it evenly. If you want to serve it cold, just take it out of the fridge. Top it with fresh avocado and a squeeze of lime for a tasty kick. Enjoy your salad with grilled meats or tacos for a full meal! Yes, you can use frozen corn. Just make sure to thaw it first. Frozen corn has a sweet taste and a good texture. It’s a great option when fresh corn is not available. You can even char it in a pan to add flavor. If you can’t find cotija cheese, feta works well. It has a similar salty taste. You can also use grated Parmesan if you prefer a different flavor. Just keep in mind that both will change the salad's overall taste. The salad's heat mainly comes from the jalapeño. If you remove the seeds, it will be mild. If you like it spicy, leave some seeds in. You can also add more jalapeño if you want a kick. You can make the salad ahead, but keep the avocado separate. The salad tastes best fresh. If you mix everything early, the avocado may turn brown. Store it in the fridge for up to a day before serving. This salad pairs well with grilled meats, tacos, and quesadillas. It also goes nicely with barbecued chicken or fish. You can serve it at picnics or gatherings for a fresh side dish. This blog post covered how to make a delicious Mexican Street Corn Salad. We talked about the fresh corn, creamy dressing, and tasty garnishes. You learned the steps for prepping corn, making dressing, and putting it all together. Tips for grill marks and flavor enhancements added extra flair. Variations let you spice it up or swap ingredients. Finally, we discussed storing leftovers and reheating, along with FAQs. Enjoy this salad at your next meal, and make it your own with simple changes!

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Are you ready to elevate your summer cookouts? This Mexican Street Corn Salad is fresh, flavorful, and perfect as a side dish. Packed with sweet corn, creamy dressing, and vibrant toppings, it brings a burst of taste to any meal. I’ll guide you through simple steps to make this crowd-pleaser. Let’s get started on creating a dish that everyone will love!

Why I Love This Recipe

  1. Fresh and Flavorful: This recipe captures the essence of summer with sweet, grilled corn and vibrant ingredients that burst with flavor.
  2. Easy to Make: With simple steps and minimal prep, this salad is quick to whip up for any occasion, from picnics to barbecues.
  3. Customizable: You can easily adjust the spice level or swap in different herbs and cheeses to suit your taste preferences.
  4. Perfect Side Dish: This salad pairs wonderfully with grilled meats, making it an ideal complement to any summer meal.

Ingredients

Fresh Corn

For this salad, you need 4 ears of fresh corn. Make sure to husk and clean them well. Fresh corn gives the best taste and texture. Grilling it adds a nice char. This step brings out the sweet flavor we crave in street corn.

Creamy Dressing Components

The dressing makes this salad creamy and rich. You will need:

– 1/2 cup mayonnaise

– 1/2 cup sour cream

– 2 tablespoons fresh lime juice

– 1 teaspoon chili powder

– Salt and pepper to taste

These ingredients blend together to give a smooth and tangy flavor. The lime juice brightens everything up. The chili powder adds a gentle kick, perfect for a fresh salad.

Garnishes and Toppings

Garnishes add flavor and color to your dish. For this salad, you should have:

– 1 cup cotija cheese, crumbled (or feta as a substitute)

– 1/4 cup fresh cilantro, chopped

– 1 jalapeño, finely diced (seeds removed for less heat)

– 1 avocado, diced (for topping)

– Lime wedges (for serving)

Cotija cheese adds a salty touch. Fresh cilantro gives a burst of herbal flavor. The jalapeño adds heat, but you can skip it if you want a milder salad. Diced avocado on top makes it creamy and delicious, while lime wedges enhance the flavor with each bite.

Step-by-Step Instructions

Prepping the Corn

First, heat your grill or grill pan over medium-high heat. This step is key for great flavor. Husk and clean four ears of fresh corn. Once the grill is hot, place the corn on it. Cook for about 10 to 12 minutes. Make sure to turn the corn often. You want nice char marks all around. When it’s done, remove the corn and let it cool a bit. After cooling, cut the kernels off the cob and put them in a large mixing bowl.

Making the Dressing

In a separate bowl, mix together half a cup of mayonnaise and half a cup of sour cream. Add two tablespoons of fresh lime juice for a zesty kick. Sprinkle in one teaspoon of chili powder, along with salt and pepper to taste. Stir well until smooth. This creamy dressing will bring everything together and add a rich flavor.

Assembling the Salad

Pour the dressing over the corn kernels in the mixing bowl. Gently fold in one cup of crumbled cotija cheese, a quarter cup of chopped cilantro, and one finely diced jalapeño. Mix until all the ingredients are well combined. Transfer the salad to a serving bowl or plate. For a nice touch, top with diced avocado. You can add more cotija cheese or cilantro if you like. Serve it right away with lime wedges on the side for that extra burst of flavor.

Tips & Tricks

Achieving the Perfect Grill Marks

To get those beautiful grill marks, start with fresh corn. Preheat your grill to medium-high heat. Place the corn directly on the grill. Cook for about 10-12 minutes. Turn it often to char all sides. This method gives that smoky flavor and nice marks. If you want more char, leave it on a bit longer. Just watch it closely to avoid burning.

Enhancing Flavor with Seasonings

To boost the taste, use a mix of seasonings. I love using lime juice, chili powder, and salt. These add zest and depth to the salad. You can also try adding smoked paprika for a twist. Don’t forget to taste as you mix. Adjust the spices to suit your taste. A little heat from jalapeño can also enhance the flavor.

Preparing in Advance

You can prep this salad ahead of time. Grill the corn and let it cool. Cut off the kernels and store them in a bowl. Make the creamy dressing separately and chill it. Combine everything just before serving. This keeps the flavors fresh and bright. It’s perfect for a picnic or a party.

Pro Tips

  1. Fresh Corn is Key: Use fresh, in-season corn for the sweetest and most flavorful salad. Frozen corn can be a substitute, but it won’t have the same texture or taste.
  2. Adjust the Heat: If you prefer a milder salad, remove all seeds from the jalapeño. For more heat, leave some seeds in or add a dash of hot sauce.
  3. Make Ahead: You can prepare the corn and dressing in advance, but wait to combine them until just before serving to keep the salad fresh and crunchy.
  4. Garnish for Visual Appeal: Adding extra cilantro and cotija cheese on top not only enhances flavor but also makes the dish look more appetizing.

Variations

Spicy Additions

If you love heat, add more jalapeños or a dash of hot sauce. You can also try using chipotle peppers for a smoky flavor. This adds a kick that makes the salad even more exciting. If you want more spice, add a few dashes of cayenne pepper. Just remember to taste as you go, so it’s just right for you.

Vegetarian Alternatives

For a vegetarian twist, swap the mayonnaise with a vegan mayo. This keeps the salad creamy without any animal products. You can also use nutritional yeast in place of cotija cheese for a cheesy flavor. It’s a great option for those who want a plant-based dish. Feel free to mix in any fresh vegetables you love, like diced bell peppers or cucumbers.

Seasonal Ingredient Swaps

You can easily adapt this salad to the seasons. In summer, add fresh tomatoes for a juicy burst. In fall, try adding roasted sweet potatoes for a warm touch. During winter, use diced pomegranate seeds for a tart and sweet crunch. Each season offers a chance to create new flavors and textures in your salad.

Storage Info

Storing Leftovers

After enjoying your Mexican street corn salad, store any leftovers in an airtight container. This keeps the salad fresh for about three days. I recommend placing it in the fridge right away. The flavors will blend even more as it sits. Just give it a good stir before serving again.

Freezing Options

You can freeze leftover salad, but it may change in texture. To freeze, place it in a freezer-safe container. Use it within a month for the best taste. When you are ready to eat it, let it thaw overnight in the fridge. Avoid refreezing after thawing.

Reheating and Serving Suggestions

When reheating, do it gently. Use the stove over low heat. Stir often to heat it evenly. If you want to serve it cold, just take it out of the fridge. Top it with fresh avocado and a squeeze of lime for a tasty kick. Enjoy your salad with grilled meats or tacos for a full meal!

FAQs

Can I use frozen corn instead of fresh?

Yes, you can use frozen corn. Just make sure to thaw it first. Frozen corn has a sweet taste and a good texture. It’s a great option when fresh corn is not available. You can even char it in a pan to add flavor.

What can I substitute for cotija cheese?

If you can’t find cotija cheese, feta works well. It has a similar salty taste. You can also use grated Parmesan if you prefer a different flavor. Just keep in mind that both will change the salad’s overall taste.

How spicy is this salad?

The salad’s heat mainly comes from the jalapeño. If you remove the seeds, it will be mild. If you like it spicy, leave some seeds in. You can also add more jalapeño if you want a kick.

Can I make this salad ahead of time?

You can make the salad ahead, but keep the avocado separate. The salad tastes best fresh. If you mix everything early, the avocado may turn brown. Store it in the fridge for up to a day before serving.

What dishes pair well with Mexican Street Corn Salad?

This salad pairs well with grilled meats, tacos, and quesadillas. It also goes nicely with barbecued chicken or fish. You can serve it at picnics or gatherings for a fresh side dish.

This blog post covered how to make a delicious Mexican Street Corn Salad. We talked about the fresh corn, creamy dressing, and tasty garnishes. You learned the steps for prepping corn, making dressing, and putting it all together. Tips for grill marks and flavor enhancements added extra flair. Variations let you spice it up or swap ingredients. Finally, we discussed storing leftovers and reheating, along with FAQs. Enjoy this salad at your next meal, and make it your own with simple change

For this salad, you need 4 ears of fresh corn. Make sure to husk and clean them well. Fresh corn gives the best taste and texture. Grilling it adds a nice char. This step brings out the sweet flavor we crave in street corn. The dressing makes this salad creamy and rich. You will need: - 1/2 cup mayonnaise - 1/2 cup sour cream - 2 tablespoons fresh lime juice - 1 teaspoon chili powder - Salt and pepper to taste These ingredients blend together to give a smooth and tangy flavor. The lime juice brightens everything up. The chili powder adds a gentle kick, perfect for a fresh salad. Garnishes add flavor and color to your dish. For this salad, you should have: - 1 cup cotija cheese, crumbled (or feta as a substitute) - 1/4 cup fresh cilantro, chopped - 1 jalapeño, finely diced (seeds removed for less heat) - 1 avocado, diced (for topping) - Lime wedges (for serving) Cotija cheese adds a salty touch. Fresh cilantro gives a burst of herbal flavor. The jalapeño adds heat, but you can skip it if you want a milder salad. Diced avocado on top makes it creamy and delicious, while lime wedges enhance the flavor with each bite. {{ingredient_image_1}} First, heat your grill or grill pan over medium-high heat. This step is key for great flavor. Husk and clean four ears of fresh corn. Once the grill is hot, place the corn on it. Cook for about 10 to 12 minutes. Make sure to turn the corn often. You want nice char marks all around. When it's done, remove the corn and let it cool a bit. After cooling, cut the kernels off the cob and put them in a large mixing bowl. In a separate bowl, mix together half a cup of mayonnaise and half a cup of sour cream. Add two tablespoons of fresh lime juice for a zesty kick. Sprinkle in one teaspoon of chili powder, along with salt and pepper to taste. Stir well until smooth. This creamy dressing will bring everything together and add a rich flavor. Pour the dressing over the corn kernels in the mixing bowl. Gently fold in one cup of crumbled cotija cheese, a quarter cup of chopped cilantro, and one finely diced jalapeño. Mix until all the ingredients are well combined. Transfer the salad to a serving bowl or plate. For a nice touch, top with diced avocado. You can add more cotija cheese or cilantro if you like. Serve it right away with lime wedges on the side for that extra burst of flavor. To get those beautiful grill marks, start with fresh corn. Preheat your grill to medium-high heat. Place the corn directly on the grill. Cook for about 10-12 minutes. Turn it often to char all sides. This method gives that smoky flavor and nice marks. If you want more char, leave it on a bit longer. Just watch it closely to avoid burning. To boost the taste, use a mix of seasonings. I love using lime juice, chili powder, and salt. These add zest and depth to the salad. You can also try adding smoked paprika for a twist. Don't forget to taste as you mix. Adjust the spices to suit your taste. A little heat from jalapeño can also enhance the flavor. You can prep this salad ahead of time. Grill the corn and let it cool. Cut off the kernels and store them in a bowl. Make the creamy dressing separately and chill it. Combine everything just before serving. This keeps the flavors fresh and bright. It’s perfect for a picnic or a party. Pro Tips Fresh Corn is Key: Use fresh, in-season corn for the sweetest and most flavorful salad. Frozen corn can be a substitute, but it won't have the same texture or taste. Adjust the Heat: If you prefer a milder salad, remove all seeds from the jalapeño. For more heat, leave some seeds in or add a dash of hot sauce. Make Ahead: You can prepare the corn and dressing in advance, but wait to combine them until just before serving to keep the salad fresh and crunchy. Garnish for Visual Appeal: Adding extra cilantro and cotija cheese on top not only enhances flavor but also makes the dish look more appetizing. {{image_2}} If you love heat, add more jalapeños or a dash of hot sauce. You can also try using chipotle peppers for a smoky flavor. This adds a kick that makes the salad even more exciting. If you want more spice, add a few dashes of cayenne pepper. Just remember to taste as you go, so it’s just right for you. For a vegetarian twist, swap the mayonnaise with a vegan mayo. This keeps the salad creamy without any animal products. You can also use nutritional yeast in place of cotija cheese for a cheesy flavor. It’s a great option for those who want a plant-based dish. Feel free to mix in any fresh vegetables you love, like diced bell peppers or cucumbers. You can easily adapt this salad to the seasons. In summer, add fresh tomatoes for a juicy burst. In fall, try adding roasted sweet potatoes for a warm touch. During winter, use diced pomegranate seeds for a tart and sweet crunch. Each season offers a chance to create new flavors and textures in your salad. After enjoying your Mexican street corn salad, store any leftovers in an airtight container. This keeps the salad fresh for about three days. I recommend placing it in the fridge right away. The flavors will blend even more as it sits. Just give it a good stir before serving again. You can freeze leftover salad, but it may change in texture. To freeze, place it in a freezer-safe container. Use it within a month for the best taste. When you are ready to eat it, let it thaw overnight in the fridge. Avoid refreezing after thawing. When reheating, do it gently. Use the stove over low heat. Stir often to heat it evenly. If you want to serve it cold, just take it out of the fridge. Top it with fresh avocado and a squeeze of lime for a tasty kick. Enjoy your salad with grilled meats or tacos for a full meal! Yes, you can use frozen corn. Just make sure to thaw it first. Frozen corn has a sweet taste and a good texture. It’s a great option when fresh corn is not available. You can even char it in a pan to add flavor. If you can’t find cotija cheese, feta works well. It has a similar salty taste. You can also use grated Parmesan if you prefer a different flavor. Just keep in mind that both will change the salad's overall taste. The salad's heat mainly comes from the jalapeño. If you remove the seeds, it will be mild. If you like it spicy, leave some seeds in. You can also add more jalapeño if you want a kick. You can make the salad ahead, but keep the avocado separate. The salad tastes best fresh. If you mix everything early, the avocado may turn brown. Store it in the fridge for up to a day before serving. This salad pairs well with grilled meats, tacos, and quesadillas. It also goes nicely with barbecued chicken or fish. You can serve it at picnics or gatherings for a fresh side dish. This blog post covered how to make a delicious Mexican Street Corn Salad. We talked about the fresh corn, creamy dressing, and tasty garnishes. You learned the steps for prepping corn, making dressing, and putting it all together. Tips for grill marks and flavor enhancements added extra flair. Variations let you spice it up or swap ingredients. Finally, we discussed storing leftovers and reheating, along with FAQs. Enjoy this salad at your next meal, and make it your own with simple changes!

Mexican Street Corn Salad

A delicious and creamy salad featuring grilled corn, cotija cheese, and fresh herbs, perfect for summer gatherings.
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 and cleaned
  • 0.5 cup mayonnaise
  • 0.5 cup sour cream
  • 1 cup cotija cheese, crumbled (or feta as a substitute)
  • 0.25 cup fresh cilantro, chopped
  • 1 whole jalapeño, finely diced (seeds removed for less heat)
  • 2 tablespoons fresh lime juice
  • 1 teaspoon chili powder
  • to taste salt and pepper
  • 1 whole avocado, diced (for topping)
  • as needed lime wedges (for serving)

Instructions
 

  • Start by preheating your grill or grill pan over medium-high heat.
  • Once hot, place the corn directly on the grill. Cook for about 10-12 minutes, turning occasionally, until the corn is charred and cooked through. Remove from grill and let it cool slightly.
  • Once the corn is cool enough to handle, cut the kernels off the cob and place them into a large mixing bowl.
  • In a separate bowl, combine the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Mix well to create a creamy dressing.
  • Pour the dressing over the corn kernels and gently fold in the cotija cheese, cilantro, and jalapeño. Ensure everything is well incorporated.
  • Transfer the salad to a serving bowl or plate and top with diced avocado.
  • Garnish with additional cotija cheese, cilantro, or a sprinkle of chili powder if desired.
  • Serve immediately with lime wedges on the side for an extra burst of flavor.

Notes

Feel free to adjust the heat level by adding or removing jalapeño seeds.
Keyword corn salad, grilled corn, Mexican

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