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For this salad, you need fresh ingredients. Use these: - 4 ears of fresh corn, husked - 1 red bell pepper, finely diced - 1 jalapeño, minced (remove seeds for less heat) - 1/2 cup red onion, finely chopped Fresh corn adds sweetness. The bell pepper adds crunch and color. Jalapeño gives a nice kick. Red onion adds a sharp taste that balances the salad. Next, we add some creamy and tangy flavors. Here’s what you need: - 1/2 cup crumbled feta cheese - 1/4 cup mayonnaise - 2 tablespoons lime juice Feta cheese gives a salty bite. Mayonnaise makes the salad creamy. Lime juice adds a fresh zing that brightens the dish. Finally, we add spices for flavor. Use these: - 1 teaspoon chili powder - Salt and pepper to taste Chili powder brings warmth and depth. Salt and pepper enhance all the flavors. Adjust them to your taste to make the salad perfect for you. To start, fill a large pot with water. Bring the water to a boil over high heat. Once boiling, add the husked corn. Cook the corn for 5 to 7 minutes. You want it tender but not mushy. After cooking, take the corn out and let it cool. Use a sharp knife to cut off the kernels. Be careful and watch your fingers! Place the kernels in a big mixing bowl. Now it’s time to prepare the veggies. Take the red bell pepper and finely dice it. Next, grab the jalapeño. Remove the seeds if you want less heat, then mince it. Chop half a cup of red onion. Add all these fresh veggies to the bowl with corn. This mix adds great crunch and flavor. In a small bowl, combine mayonnaise, lime juice, chili powder, salt, and pepper. Mix until it’s smooth and creamy. Pour this dressing over the corn and veggies. Gently toss everything together. You want every piece to be coated well. Finally, fold in crumbled feta cheese and chopped cilantro. Taste the salad to see if it needs more lime juice or spice. Chill it in the fridge for at least 30 minutes. This lets the flavors meld beautifully! When choosing corn, look for bright green husks. The kernels should feel firm and plump. Fresh corn has a sweet smell. Avoid corn with dry or brown spots. It’s best to use corn on the same day you buy it. This keeps the flavor fresh and sweet. To control the heat, you can adjust the jalapeño. Remove the seeds for less spice. If you love heat, leave some seeds in. You can also add more chili powder. Taste the salad after mixing. This way, you can add spice a little at a time. You can add more colors and textures to your salad. Try diced avocado for creaminess. Chopped green onions add a nice crunch. For a smoky flavor, add some smoked paprika. Fresh lime zest brings out the salad's brightness. Feel free to get creative! Mix in what you love. {{image_2}} You can add proteins to make this salad heartier. Grilled chicken or shrimp work well. They add flavor and texture. For a fun twist, try adding bacon bits. The smoky taste pairs nicely with the corn. If you prefer, you can also use canned black beans or chickpeas for extra protein. To make this salad vegan, skip the feta cheese. You can use avocado instead for creaminess. A plant-based mayo also works great. Use lime juice and chili powder to keep the flavors bold. Fresh cilantro adds freshness too. This way, everyone can enjoy the salad without dairy. You can easily switch up the ingredients. If you don't have red bell pepper, use yellow or orange instead. For a spicy kick, add more jalapeño or use a dash of hot sauce. You can also swap lime juice for lemon juice. These changes help you customize the salad to your liking. Store your Mexican Street Corn Salad in an airtight container. This keeps the salad fresh. It can last up to three days in the fridge. Make sure to put it in the coldest part of your fridge. Avoid opening it often to keep it cool. You can freeze leftover salad, but it may change the texture. To freeze, place it in a freezer-safe container. Make sure to leave space for expansion. The salad can last for about two months in the freezer. When ready to eat, thaw it in the fridge overnight. To refresh your salad, add a bit of lime juice. This brightens the flavors. You may also want to add fresh cilantro or extra feta. Give it a good stir to mix everything well. This makes it taste nearly as fresh as the first day. Mexican Street Corn Salad is a fresh and tasty dish. It combines sweet corn, peppers, and cheese. This salad brings the flavors of Mexican street corn to your table. We use fresh corn, red bell pepper, jalapeño, red onion, and feta cheese. The salad has a creamy dressing made with mayonnaise, lime juice, and chili powder. Yes, you can use frozen corn. Frozen corn is a great time-saver. Make sure to thaw it before using. Drain any excess water to keep the salad from getting soggy. The flavor will still be sweet and delicious. The salad will stay fresh in the fridge for about 3 days. Store it in an airtight container. As time passes, the flavors will blend well. However, it’s best when eaten fresh. This salad pairs well with many dishes. You can serve it with grilled meats, tacos, or quesadillas. It also works great as a side for a barbecue. The bright flavors really enhance any meal. To add heat, try these tips. Use more jalapeño, or keep some seeds in. You can also add a pinch of cayenne pepper or hot sauce. Taste as you go to find your perfect spice level. Enjoy the kick! In this article, we explored how to make Mexican Street Corn Salad. We discussed fresh corn, vegetables, dairy, spices, and seasonings. I shared step-by-step cooking tips and tricks, like choosing the freshest corn and adjusting flavors. You learned about variations, including protein options and vegan choices. Lastly, we covered storage tips to keep the salad fresh. Remember, this salad is versatile and easy to adjust. Enjoy experimenting with flavors and make it your own!

Mexican Street Corn Salad

Discover the vibrant flavors of Fiesta Corn Delight, a refreshing salad perfect for any occasion. This easy recipe combines fresh corn, bell peppers, crumbled feta, and zesty lime for a burst of taste in every bite. Ideal for summer gatherings or as a side dish, it's sure to impress your guests. Click through for the full recipe and learn how to whip up this delightful dish that will make your taste buds dance!
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Ingredients
  

4 ears of fresh corn, husked

1 red bell pepper, finely diced

1 jalapeño, minced (seeds removed for less heat)

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 lime juice

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Bring a large pot of water to a boil. Add the husked corn and cook for 5-7 minutes until tender. Remove the corn and let it cool.

    Once cooled, carefully cut the kernels off the cobs using a sharp knife. Place the kernels in a large mixing bowl.

      Add in the diced red bell pepper, minced jalapeño, and chopped red onion to the corn bowl.

        In a separate small bowl, mix together the mayonnaise, lime juice, chili powder, salt, and pepper until well combined.

          Pour the dressing over the corn mixture and gently toss until everything is evenly coated.

            Fold in the crumbled feta cheese and chopped cilantro.

              Taste and adjust seasoning if necessary. You can add more lime juice or chili powder for extra zing!

                Chill the salad in the refrigerator for at least 30 minutes for the flavors to meld.

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