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Mexican Street Corn Salad Fresh and Flavorful Recipe

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- Fresh corn (4 ears) - Red bell pepper (1, diced) - Cotija cheese (1/2 cup, crumbled) - Mayonnaise (1/4 cup) - Sour cream (2 tablespoons) - Lime juice (1 tablespoon) - Chili powder (1 tablespoon) - Garlic powder (1/2 teaspoon) - Fresh cilantro (1/4 cup, chopped) - Salt and pepper (to taste) In this recipe, fresh corn is the star. It gives the salad a sweet crunch. Use four ears of fresh corn. You can grill or boil it. Next, you need a red bell pepper. Dice one for color and flavor. Cotija cheese adds a salty kick. Crumbling half a cup will enhance each bite. For the creamy base, mix mayonnaise, sour cream, and lime juice. This blend makes the salad rich and tangy. You need a quarter cup of mayonnaise, two tablespoons of sour cream, and one tablespoon of lime juice. Now, let’s add some spice! One tablespoon of chili powder brings warmth. Add half a teaspoon of garlic powder for depth. Top it off with a quarter cup of chopped cilantro. Don’t forget to season with salt and pepper to taste. Gathering these ingredients creates a colorful and tasty salad. Each part plays a role in making your dish a hit! {{ingredient_image_1}} To start, preheat your grill to medium-high heat. Place the husked corn directly on the grill. Grill the corn for about 10 to 15 minutes. Turn the corn occasionally until the kernels are charred and tender. If you prefer, you can boil the corn instead. Just place the corn in salted water and boil for 5 to 7 minutes. Either method works well! Once the corn is cooked, let it cool for a few minutes. Then, using a sharp knife, slice the kernels off the cob. Be careful while cutting! Transfer the corn to a large mixing bowl. This will be the base of your salad. Now it’s time to mix! Add the diced red bell pepper, crumbled cotija cheese, mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro to the bowl. Toss everything together until it’s well mixed. After that, taste your salad. You can adjust the seasoning with salt and pepper to suit your taste. For the best flavor, cover the salad and let it chill in the refrigerator for about 30 minutes. This chilling time allows the flavors to blend beautifully. Just before serving, give the salad a final toss. If you want, you can garnish it with more cotija cheese and cilantro. Enjoy! To get the best flavor from your Mexican street corn salad, chilling is key. After mixing all the ingredients, cover the bowl and place it in the fridge. Let it chill for at least 30 minutes. This allows the flavors to blend well. Always choose the freshest ingredients. Fresh corn makes a big difference. Look for bright, plump kernels. Check that the husk is green and moist. A ripe red bell pepper adds sweetness. Fresh cilantro enhances the salad's taste. If you cannot grill the corn, boiling is a great alternative. Boil the corn in salted water for 5-7 minutes. This keeps the corn tender and sweet. You can also roast the corn in the oven. Place it on a baking sheet at 400°F for about 20 minutes. Turn it halfway through for even cooking. Serving this salad in a beautiful bowl makes it more appealing. You can add a sprinkle of extra cotija cheese on top. This adds a nice touch and flavor. Chopped cilantro makes a great garnish. You can even add lime wedges for a pop of color. This way, guests can squeeze fresh lime juice over their servings. Pro Tips Choose Fresh Corn: Always opt for fresh corn when making this salad. The sweetness and crunch of fresh corn will elevate the flavors and texture. Customize the Heat: Adjust the amount of chili powder to your taste. For a spicier kick, consider adding some diced jalapeños or a splash of hot sauce. Add Texture: For extra crunch, consider mixing in some diced red onion or chopped avocado. This will add a delightful contrast to the creamy dressing. Let It Chill: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors meld together, making each bite even more delicious. {{image_2}} You can make this salad your own with easy swaps. If you want a dairy-free option, try using vegan mayonnaise and coconut yogurt instead of regular mayonnaise and sour cream. For cheese lovers, feta or queso fresco works well in place of cotija cheese. Both options bring a unique taste and texture. To spice things up, add cayenne pepper or chopped jalapeños for heat. This will give the salad a bold kick. You can also toss in diced avocado or red onion for extra flavor. These veggies add creaminess and crunch, making the salad even more delicious. Different areas in Mexico have their own street corn styles. Some use lime juice, while others add different spices. Each version tells a story about local tastes and traditions. Exploring these variations can deepen your appreciation for this dish. To store leftovers, place the salad in an airtight container. This keeps it fresh. If you have a large batch, divide it into smaller portions. Use glass or plastic containers that seal well. This helps to prevent spills and keeps the salad crisp. You can freeze the salad, but it may lose some texture. To freeze, place it in a freezer-safe container. Leave some space at the top for expansion. When you thaw it, do so in the fridge overnight. Use it within a month for the best taste. In the fridge, the salad lasts about three to five days. Always check for signs of spoilage. Look for changes in color or smell. If it smells sour or looks slimy, it’s best to toss it. Keeping your salad fresh helps you enjoy every bite! To make this salad vegan, you can swap out a few key ingredients. Use vegan mayo instead of regular mayonnaise. For the creamy base, replace sour cream with a dairy-free version, like cashew cream or coconut yogurt. You can also use a plant-based cheese instead of cotija. These swaps keep the salad tasty while making it vegan-friendly. Yes, you can use canned corn, but it changes the taste and texture. Canned corn is softer and less crunchy than fresh corn. It may also lack that sweet, charred flavor. If you use canned corn, drain it well and rinse to remove extra salt. Fresh corn gives you a better bite and flavor. This salad pairs well with many dishes. It complements grilled meats like chicken, steak, or fish. You can also serve it with tacos or burritos for a fun meal. For a lighter option, try it with a fresh green salad or alongside guacamole and chips. To add heat, you can mix in fresh jalapeños, diced small. You can also sprinkle in cayenne pepper or hot sauce. Start with a little, then taste. This way, you can control the heat level to suit your taste. Adding extra chili powder can also boost the spice without overwhelming the dish. This blog post covers how to make a tasty Mexican street corn salad. We explored key ingredients, like fresh corn and cheese, and detailed easy steps for preparation. I shared helpful tips for maximizing flavor and offered variation ideas to suit any taste. In conclusion, this salad is versatile and fun to customize. Enjoy making it and share it with others. Your next gathering will benefit from this fresh dish!

WANT TO SAVE THIS RECIPE?

If you love bold flavors and fresh ingredients, you’ll want to try my Mexican Street Corn Salad. This dish combines sweet corn, zesty lime, and creamy support for a taste explosion. Whether you’re hosting a barbecue or just want a quick, delicious meal, this salad is a must. I’ll guide you through the simple steps and show you how to make it shine. Get ready to impress your taste buds!

Why I Love This Recipe

  1. Fresh Ingredients: The combination of fresh corn, red bell pepper, and cilantro gives this salad a vibrant and refreshing flavor.
  2. Simple to Make: With just a few steps, this salad comes together quickly, making it perfect for busy weeknights or last-minute gatherings.
  3. Great for Any Occasion: Whether it’s a summer BBQ, a picnic, or a potluck, this salad is always a hit with friends and family.
  4. Deliciously Versatile: You can easily customize this recipe by adding your favorite ingredients, such as avocado or jalapeños, for an extra kick.

Ingredients

Main Ingredients

– Fresh corn (4 ears)

– Red bell pepper (1, diced)

– Cotija cheese (1/2 cup, crumbled)

Creamy Base Ingredients

– Mayonnaise (1/4 cup)

– Sour cream (2 tablespoons)

– Lime juice (1 tablespoon)

Seasoning Ingredients

– Chili powder (1 tablespoon)

– Garlic powder (1/2 teaspoon)

– Fresh cilantro (1/4 cup, chopped)

– Salt and pepper (to taste)

In this recipe, fresh corn is the star. It gives the salad a sweet crunch. Use four ears of fresh corn. You can grill or boil it.

Next, you need a red bell pepper. Dice one for color and flavor. Cotija cheese adds a salty kick. Crumbling half a cup will enhance each bite.

For the creamy base, mix mayonnaise, sour cream, and lime juice. This blend makes the salad rich and tangy. You need a quarter cup of mayonnaise, two tablespoons of sour cream, and one tablespoon of lime juice.

Now, let’s add some spice! One tablespoon of chili powder brings warmth. Add half a teaspoon of garlic powder for depth. Top it off with a quarter cup of chopped cilantro. Don’t forget to season with salt and pepper to taste.

Gathering these ingredients creates a colorful and tasty salad. Each part plays a role in making your dish a hit!

Step-by-Step Instructions

Grilling or Boiling the Corn

To start, preheat your grill to medium-high heat. Place the husked corn directly on the grill. Grill the corn for about 10 to 15 minutes. Turn the corn occasionally until the kernels are charred and tender. If you prefer, you can boil the corn instead. Just place the corn in salted water and boil for 5 to 7 minutes. Either method works well!

Preparing the Salad Base

Once the corn is cooked, let it cool for a few minutes. Then, using a sharp knife, slice the kernels off the cob. Be careful while cutting! Transfer the corn to a large mixing bowl. This will be the base of your salad.

Combining and Seasoning

Now it’s time to mix! Add the diced red bell pepper, crumbled cotija cheese, mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro to the bowl. Toss everything together until it’s well mixed. After that, taste your salad. You can adjust the seasoning with salt and pepper to suit your taste.

Chilling and Serving

For the best flavor, cover the salad and let it chill in the refrigerator for about 30 minutes. This chilling time allows the flavors to blend beautifully. Just before serving, give the salad a final toss. If you want, you can garnish it with more cotija cheese and cilantro. Enjoy!

Tips & Tricks

Achieving the Best Flavor

To get the best flavor from your Mexican street corn salad, chilling is key. After mixing all the ingredients, cover the bowl and place it in the fridge. Let it chill for at least 30 minutes. This allows the flavors to blend well.

Always choose the freshest ingredients. Fresh corn makes a big difference. Look for bright, plump kernels. Check that the husk is green and moist. A ripe red bell pepper adds sweetness. Fresh cilantro enhances the salad’s taste.

Cooking Options

If you cannot grill the corn, boiling is a great alternative. Boil the corn in salted water for 5-7 minutes. This keeps the corn tender and sweet.

You can also roast the corn in the oven. Place it on a baking sheet at 400°F for about 20 minutes. Turn it halfway through for even cooking.

Presentation Suggestions

Serving this salad in a beautiful bowl makes it more appealing. You can add a sprinkle of extra cotija cheese on top. This adds a nice touch and flavor.

Chopped cilantro makes a great garnish. You can even add lime wedges for a pop of color. This way, guests can squeeze fresh lime juice over their servings.

Pro Tips

  1. Choose Fresh Corn: Always opt for fresh corn when making this salad. The sweetness and crunch of fresh corn will elevate the flavors and texture.
  2. Customize the Heat: Adjust the amount of chili powder to your taste. For a spicier kick, consider adding some diced jalapeños or a splash of hot sauce.
  3. Add Texture: For extra crunch, consider mixing in some diced red onion or chopped avocado. This will add a delightful contrast to the creamy dressing.
  4. Let It Chill: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors meld together, making each bite even more delicious.

Variations

Ingredient Substitutions

You can make this salad your own with easy swaps. If you want a dairy-free option, try using vegan mayonnaise and coconut yogurt instead of regular mayonnaise and sour cream. For cheese lovers, feta or queso fresco works well in place of cotija cheese. Both options bring a unique taste and texture.

Flavor Additions

To spice things up, add cayenne pepper or chopped jalapeños for heat. This will give the salad a bold kick. You can also toss in diced avocado or red onion for extra flavor. These veggies add creaminess and crunch, making the salad even more delicious.

Regional Variants

Different areas in Mexico have their own street corn styles. Some use lime juice, while others add different spices. Each version tells a story about local tastes and traditions. Exploring these variations can deepen your appreciation for this dish.

Storage Info

Refrigeration Tips

To store leftovers, place the salad in an airtight container. This keeps it fresh. If you have a large batch, divide it into smaller portions. Use glass or plastic containers that seal well. This helps to prevent spills and keeps the salad crisp.

Freezing Recommendations

You can freeze the salad, but it may lose some texture. To freeze, place it in a freezer-safe container. Leave some space at the top for expansion. When you thaw it, do so in the fridge overnight. Use it within a month for the best taste.

Shelf Life

In the fridge, the salad lasts about three to five days. Always check for signs of spoilage. Look for changes in color or smell. If it smells sour or looks slimy, it’s best to toss it. Keeping your salad fresh helps you enjoy every bite!

FAQs

How do you make Mexican Street Corn Salad vegan?

To make this salad vegan, you can swap out a few key ingredients. Use vegan mayo instead of regular mayonnaise. For the creamy base, replace sour cream with a dairy-free version, like cashew cream or coconut yogurt. You can also use a plant-based cheese instead of cotija. These swaps keep the salad tasty while making it vegan-friendly.

Can I use canned corn for this recipe?

Yes, you can use canned corn, but it changes the taste and texture. Canned corn is softer and less crunchy than fresh corn. It may also lack that sweet, charred flavor. If you use canned corn, drain it well and rinse to remove extra salt. Fresh corn gives you a better bite and flavor.

What dishes pair well with Mexican Street Corn Salad?

This salad pairs well with many dishes. It complements grilled meats like chicken, steak, or fish. You can also serve it with tacos or burritos for a fun meal. For a lighter option, try it with a fresh green salad or alongside guacamole and chips.

How can I make this salad spicier?

To add heat, you can mix in fresh jalapeños, diced small. You can also sprinkle in cayenne pepper or hot sauce. Start with a little, then taste. This way, you can control the heat level to suit your taste. Adding extra chili powder can also boost the spice without overwhelming the dish.

This blog post covers how to make a tasty Mexican street corn salad. We explored key ingredients, like fresh corn and cheese, and detailed easy steps for preparation. I shared helpful tips for maximizing flavor and offered variation ideas to suit any taste.

In conclusion, this salad is versatile and fun to customize. Enjoy making it and share it with others. Your next gathering will benefit from this fresh dis

- Fresh corn (4 ears) - Red bell pepper (1, diced) - Cotija cheese (1/2 cup, crumbled) - Mayonnaise (1/4 cup) - Sour cream (2 tablespoons) - Lime juice (1 tablespoon) - Chili powder (1 tablespoon) - Garlic powder (1/2 teaspoon) - Fresh cilantro (1/4 cup, chopped) - Salt and pepper (to taste) In this recipe, fresh corn is the star. It gives the salad a sweet crunch. Use four ears of fresh corn. You can grill or boil it. Next, you need a red bell pepper. Dice one for color and flavor. Cotija cheese adds a salty kick. Crumbling half a cup will enhance each bite. For the creamy base, mix mayonnaise, sour cream, and lime juice. This blend makes the salad rich and tangy. You need a quarter cup of mayonnaise, two tablespoons of sour cream, and one tablespoon of lime juice. Now, let’s add some spice! One tablespoon of chili powder brings warmth. Add half a teaspoon of garlic powder for depth. Top it off with a quarter cup of chopped cilantro. Don’t forget to season with salt and pepper to taste. Gathering these ingredients creates a colorful and tasty salad. Each part plays a role in making your dish a hit! {{ingredient_image_1}} To start, preheat your grill to medium-high heat. Place the husked corn directly on the grill. Grill the corn for about 10 to 15 minutes. Turn the corn occasionally until the kernels are charred and tender. If you prefer, you can boil the corn instead. Just place the corn in salted water and boil for 5 to 7 minutes. Either method works well! Once the corn is cooked, let it cool for a few minutes. Then, using a sharp knife, slice the kernels off the cob. Be careful while cutting! Transfer the corn to a large mixing bowl. This will be the base of your salad. Now it’s time to mix! Add the diced red bell pepper, crumbled cotija cheese, mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro to the bowl. Toss everything together until it’s well mixed. After that, taste your salad. You can adjust the seasoning with salt and pepper to suit your taste. For the best flavor, cover the salad and let it chill in the refrigerator for about 30 minutes. This chilling time allows the flavors to blend beautifully. Just before serving, give the salad a final toss. If you want, you can garnish it with more cotija cheese and cilantro. Enjoy! To get the best flavor from your Mexican street corn salad, chilling is key. After mixing all the ingredients, cover the bowl and place it in the fridge. Let it chill for at least 30 minutes. This allows the flavors to blend well. Always choose the freshest ingredients. Fresh corn makes a big difference. Look for bright, plump kernels. Check that the husk is green and moist. A ripe red bell pepper adds sweetness. Fresh cilantro enhances the salad's taste. If you cannot grill the corn, boiling is a great alternative. Boil the corn in salted water for 5-7 minutes. This keeps the corn tender and sweet. You can also roast the corn in the oven. Place it on a baking sheet at 400°F for about 20 minutes. Turn it halfway through for even cooking. Serving this salad in a beautiful bowl makes it more appealing. You can add a sprinkle of extra cotija cheese on top. This adds a nice touch and flavor. Chopped cilantro makes a great garnish. You can even add lime wedges for a pop of color. This way, guests can squeeze fresh lime juice over their servings. Pro Tips Choose Fresh Corn: Always opt for fresh corn when making this salad. The sweetness and crunch of fresh corn will elevate the flavors and texture. Customize the Heat: Adjust the amount of chili powder to your taste. For a spicier kick, consider adding some diced jalapeños or a splash of hot sauce. Add Texture: For extra crunch, consider mixing in some diced red onion or chopped avocado. This will add a delightful contrast to the creamy dressing. Let It Chill: Allowing the salad to chill in the refrigerator for at least 30 minutes helps the flavors meld together, making each bite even more delicious. {{image_2}} You can make this salad your own with easy swaps. If you want a dairy-free option, try using vegan mayonnaise and coconut yogurt instead of regular mayonnaise and sour cream. For cheese lovers, feta or queso fresco works well in place of cotija cheese. Both options bring a unique taste and texture. To spice things up, add cayenne pepper or chopped jalapeños for heat. This will give the salad a bold kick. You can also toss in diced avocado or red onion for extra flavor. These veggies add creaminess and crunch, making the salad even more delicious. Different areas in Mexico have their own street corn styles. Some use lime juice, while others add different spices. Each version tells a story about local tastes and traditions. Exploring these variations can deepen your appreciation for this dish. To store leftovers, place the salad in an airtight container. This keeps it fresh. If you have a large batch, divide it into smaller portions. Use glass or plastic containers that seal well. This helps to prevent spills and keeps the salad crisp. You can freeze the salad, but it may lose some texture. To freeze, place it in a freezer-safe container. Leave some space at the top for expansion. When you thaw it, do so in the fridge overnight. Use it within a month for the best taste. In the fridge, the salad lasts about three to five days. Always check for signs of spoilage. Look for changes in color or smell. If it smells sour or looks slimy, it’s best to toss it. Keeping your salad fresh helps you enjoy every bite! To make this salad vegan, you can swap out a few key ingredients. Use vegan mayo instead of regular mayonnaise. For the creamy base, replace sour cream with a dairy-free version, like cashew cream or coconut yogurt. You can also use a plant-based cheese instead of cotija. These swaps keep the salad tasty while making it vegan-friendly. Yes, you can use canned corn, but it changes the taste and texture. Canned corn is softer and less crunchy than fresh corn. It may also lack that sweet, charred flavor. If you use canned corn, drain it well and rinse to remove extra salt. Fresh corn gives you a better bite and flavor. This salad pairs well with many dishes. It complements grilled meats like chicken, steak, or fish. You can also serve it with tacos or burritos for a fun meal. For a lighter option, try it with a fresh green salad or alongside guacamole and chips. To add heat, you can mix in fresh jalapeños, diced small. You can also sprinkle in cayenne pepper or hot sauce. Start with a little, then taste. This way, you can control the heat level to suit your taste. Adding extra chili powder can also boost the spice without overwhelming the dish. This blog post covers how to make a tasty Mexican street corn salad. We explored key ingredients, like fresh corn and cheese, and detailed easy steps for preparation. I shared helpful tips for maximizing flavor and offered variation ideas to suit any taste. In conclusion, this salad is versatile and fun to customize. Enjoy making it and share it with others. Your next gathering will benefit from this fresh dish!

Mexican Street Corn Salad

A refreshing and flavorful salad featuring grilled corn, bell pepper, and cotija cheese, perfect for summer gatherings.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Side Dish
Cuisine Mexican
Servings 6
Calories 200 kcal

Ingredients
  

  • 4 ears fresh corn, husked
  • 1 whole red bell pepper, diced
  • 0.5 cup crumbled cotija cheese
  • 0.25 cup mayonnaise
  • 2 tablespoons sour cream
  • 1 tablespoon lime juice
  • 1 tablespoon chili powder
  • 0.5 teaspoon garlic powder
  • 0.25 cup fresh cilantro, chopped
  • to taste salt and pepper

Instructions
 

  • Preheat your grill to medium-high heat. Place the husked corn directly on the grill and cook for about 10-15 minutes, turning occasionally, until the kernels are charred and tender. Alternatively, boil the corn in salted water for 5-7 minutes until tender.
  • Once the corn is roasted or boiled, let it cool slightly. Using a sharp knife, carefully slice the kernels off the cob and transfer them to a large mixing bowl.
  • Add the diced red bell pepper, cotija cheese, mayonnaise, sour cream, lime juice, chili powder, garlic powder, and chopped cilantro to the bowl with the corn.
  • Toss everything together until well combined. Taste and add salt and pepper according to your preference.
  • For best flavor, cover the salad and let it chill in the refrigerator for about 30 minutes before serving to allow the flavors to meld.
  • Give the salad a final toss just before serving. Garnish with additional cotija cheese and cilantro if desired.

Notes

Chill the salad for best flavor before serving.
Keyword corn salad, Mexican, summer salad

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