Go Back
To make a delicious Mexican street corn salad, you need some key items. Here is a list of the essential components: - 4 ears of corn, husked - 1 red bell pepper, diced - 1/4 cup red onion, finely chopped - 1/2 cup crumbled queso fresco - 1/4 cup fresh cilantro, chopped - 2 tablespoons mayonnaise - 1 tablespoon sour cream - 1 tablespoon lime juice - 1 teaspoon chili powder - Salt and pepper to taste - 1 avocado, diced (optional) The corn gives the salad a sweet flavor. The red bell pepper and red onion add crunch and color. Queso fresco provides a creamy, salty touch. The cilantro adds a fresh taste, while the lime juice gives it a zesty kick. Here are the detailed measurements for each ingredient: - Corn: 4 ears - Red bell pepper: 1, diced - Red onion: 1/4 cup, finely chopped - Queso fresco: 1/2 cup, crumbled - Fresh cilantro: 1/4 cup, chopped - Mayonnaise: 2 tablespoons - Sour cream: 1 tablespoon - Lime juice: 1 tablespoon - Chili powder: 1 teaspoon - Salt and pepper: to taste - Avocado: 1, diced (optional) You can personalize this salad easily. Add diced jalapeños for heat or mango for sweetness. If you prefer a vegan option, substitute the mayo and cheese with plant-based versions. This way, you can make it fit your taste and dietary needs. {{ingredient_image_1}} To make this salad, start by grilling the corn. First, husk the corn. Then, preheat your grill to medium-high heat. Place the corn directly on the grill grates. Grill it for about 10-12 minutes. Turn the corn occasionally until it gets slightly charred. This adds a nice smoky flavor. After grilling, carefully remove the corn. Let it cool until it’s safe to handle. Cut the kernels off the cob using a sharp knife. Hold the cob upright in a bowl to catch the kernels as you cut them. This helps avoid a mess! Next, combine all the salad ingredients. In a large mixing bowl, add the grilled corn, diced red bell pepper, finely chopped red onion, and crumbled queso fresco. Each of these ingredients brings its own flavor and texture to the dish. Now, let’s prepare the dressing. In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper. Stir until smooth. This creamy dressing ties everything together. Finally, it’s time to assemble the salad. Pour the dressing over the corn mixture. Gently toss everything until well combined. If you want extra creaminess, fold in diced avocado. This adds a rich texture. To finish, stir in the fresh cilantro. This herb gives a bright taste. Taste the salad and adjust the seasoning if needed. For serving, use a colorful bowl. You can garnish with extra cilantro and a sprinkle of chili powder for an added pop of color. Enjoy! To enhance the taste of your Mexican street corn salad, focus on seasoning. Use salt and pepper to bring out the flavors. I like to sprinkle a bit of chili powder for a kick. If you want a creamier texture, consider adding ripe avocados. They add richness and a smooth feel to the salad. Choose ripe avocados that yield slightly when pressed. This shows they are ready to eat. For perfect grill marks, preheat your grill to medium-high heat. Grill the corn for about 10-12 minutes. Turn it often to get an even char. If you can't grill, you can boil the corn or roast it in the oven. Both methods work well, but grilling gives the best flavor. When serving your salad, use a colorful bowl to make it pop. Top it with extra cilantro or a sprinkle of chili powder. This adds visual appeal. Pair the salad with grilled chicken or fish for a complete meal. It also goes well with tortilla chips or a fresh salsa on the side. Pro Tips Grill to Perfection: Ensure your grill is preheated to medium-high heat for optimal charring of the corn. This adds a smoky flavor that enhances the overall taste of the salad. Fresh Corn is Best: Use fresh corn on the cob when in season for the sweetest flavor. If fresh corn isn’t available, frozen corn can be a good substitute; just thaw and drain it before use. Customize Your Heat: Adjust the chili powder according to your spice preference. For a milder version, reduce the amount, or for extra heat, add a pinch of cayenne pepper or diced jalapeños. Serving Suggestions: This salad can be served as a side dish or a topping for grilled meats. It’s also great on its own as a light lunch, so get creative with your serving options! {{image_2}} To make your Mexican street corn salad even better, think about adding spices. If you love heat, add jalapeños or a pinch of cayenne pepper. These spices give the salad a nice kick. You can also add mango or pineapple for a tropical twist. These fruits add sweetness and a fun flavor. If you want a vegan salad, you can swap out the mayo for vegan mayo. You can also use a dairy-free cheese instead of queso fresco. This keeps the salad creamy without any animal products. For gluten-free options, you’re in luck! All the main ingredients are gluten-free. Just check your mayo and any added spices to be sure. Using seasonal vegetables can change the flavor of your salad. In summer, add diced cucumber or cherry tomatoes for freshness. In fall, consider roasted butternut squash for a cozy touch. Adjust the salad to match different seasons for varied tastes and colors. This keeps your dish fun, fresh, and exciting all year long. You can make this salad ahead of time. It saves you time on busy days. Prepare the corn salad but leave out the avocado. The avocado may brown quickly. Store the salad in an airtight container in the fridge. To store leftovers, keep them in the same airtight container. You can eat the leftovers cold or heat them up later. Just remember to add fresh avocado if you want that creamy touch. Use glass or plastic containers with tight lids. These containers help keep the flavors fresh. The salad stays good for about 3 to 4 days in the fridge. Check for any signs of spoilage before eating. If it smells off, throw it out. To serve leftover salad, you can enjoy it cold right from the fridge. If you want to warm it up, heat it gently in a pan. Avoid high heat as it can make the salad mushy. If the salad feels dry after a few days, add a splash of lime juice. This will refresh the flavors and make it taste bright again. Mexican Street Corn Salad is a bright and tasty dish. It features grilled corn, fresh veggies, and creamy dressing. This salad comes from the popular Mexican street food called elote. Vendors grill corn on the cob and serve it with toppings. My salad takes those flavors and mixes them into a bowl. The result is a colorful, flavorful dish that everyone loves. Yes, you can use canned corn in this salad. Canned corn is convenient and saves time. However, fresh corn has a sweeter taste and better texture. Grilling fresh corn adds a nice smoky flavor. If you use canned corn, rinse it well to remove extra salt. It can work, but fresh corn is best for this dish. You can store Mexican Street Corn Salad in the fridge for up to three days. Keep it in an airtight container to stay fresh. The flavors will blend more over time, making it even tastier. Just remember, if it has avocado, it may not last as long. The avocado can brown and change the look of the salad. Enjoy it fresh for the best taste! In this post, we explored the delightful Mexican Street Corn Salad. We discussed the main ingredients, like corn and cheese, along with measurements and fun variations. You learned step-by-step instructions for preparation, mixing, and serving. Plus, we shared tips for enhancing flavor and texture. To wrap it up, this salad is easy to customize and great for any occasion. Enjoy making it your own with fresh, seasonal ingredients!

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 Appetizer
Cuisine Mexican
Servings 4
Calories 250 kcal

Ingredients
  

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

Instructions
 

  • Preheat your grill to medium-high heat.
  • Grill the corn directly on the grill grates for about 10-12 minutes, turning occasionally until slightly charred and cooked.
  • Remove the corn from the grill and let it cool. Once cool enough to handle, cut the kernels off the cob and transfer into a large mixing bowl.
  • Add in the diced red bell pepper, chopped red onion, and crumbled queso fresco to the bowl with the corn.
  • In a small bowl, mix together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until smooth.
  • Pour the dressing over the corn mixture and gently toss everything together until well combined.
  • If using, fold in the diced avocado for added creaminess and richness.
  • Lastly, stir in the fresh cilantro for a burst of flavor.
  • Taste and adjust seasoning if necessary before serving.

Notes

Serve the salad in a colorful bowl, garnished with extra cilantro and a sprinkle of chili powder on top for an extra pop of color.
Keyword corn salad, grilled corn, Mexican