Go Back
- 4 ears of corn, husked - 1/2 cup crumbled queso fresco - 1/4 cup mayonnaise - 2 tablespoons sour cream - 1 tablespoon lime juice - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - Salt and pepper to taste - 1/4 cup diced red onion - Optional: Sliced jalapeños for added heat - 1/4 cup fresh cilantro, chopped The main ingredients for this dish start with fresh corn. You can use four ears of corn. Husk them and get ready to cook. Queso fresco adds a creamy and salty touch. You will need half a cup of this cheese. Mayonnaise and sour cream bring richness to the salad. Use a quarter cup of mayonnaise and two tablespoons of sour cream. Now, let’s talk about seasonings. Lime juice gives a bright flavor. One tablespoon of lime juice is perfect. Add one teaspoon of chili powder for a kick. You will also need half a teaspoon of garlic powder. Finally, season with salt and pepper to taste. If you want to add more flavor, consider optional ingredients. Diced red onion gives crunch and sweetness. You can add a quarter cup of diced onion. For those who like heat, sliced jalapeños are great. Lastly, a quarter cup of fresh cilantro adds a nice herbal note. Enjoy mixing these ingredients for a fresh and tasty salad! - Bring a large pot of water to a boil. - Cook the corn for about 5-7 minutes until tender. Start by boiling water in a big pot. Once it bubbles, add the corn. Let it cook for about five to seven minutes. You want it tender but not mushy. After cooking, take the corn out and let it cool. This makes it easier to handle. - Slice the kernels off the cob. - Combine corn kernels, crumbled queso fresco, diced red onion, and chopped cilantro in a bowl. When the corn cools, grab a sharp knife. Carefully slice the kernels off each cob. Make sure to get all the good stuff! In a large bowl, mix the corn with crumbled queso fresco, diced red onion, and fresh chopped cilantro. Each bite will burst with flavor. - Mix mayonnaise, sour cream, lime juice, chili powder, and garlic powder in a separate bowl. - Pour the dressing over the corn mixture and toss to coat. In another bowl, combine mayonnaise, sour cream, lime juice, chili powder, and garlic powder. Stir until it's smooth. This dressing adds creaminess and zest. Pour it over your corn mixture. Toss gently to coat everything evenly. - Season with salt and pepper. - Optionally add sliced jalapeños for extra heat. Now, it's time for seasoning. Sprinkle some salt and pepper to taste. If you like a little spice, toss in sliced jalapeños. They add a nice kick. Mix everything well, and let it sit for a bit. This helps the flavors blend. Enjoy your fresh and zesty Mexican street corn salad! Grilling or boiling corn both work. Grilling adds a smoky flavor, while boiling keeps it sweet. If you grill, soak the corn in water first. This keeps the kernels juicy and prevents burning. To cut corn off the cob cleanly, stand the cob upright in a bowl. Use a sharp knife to slice down the sides. The bowl catches the kernels, reducing mess. If you want to skip mayonnaise, try Greek yogurt or avocado. These add creaminess without extra fat. For sour cream, use plain yogurt or even silken tofu. To adjust spice levels, start with a small amount of chili powder. You can always add more to suit your taste. Remember, you can swap out chili powder for smoked paprika for a different kick. Serve this salad chilled. It tastes best when flavors meld. For presentation, use a large bowl. Top with more crumbled queso fresco and fresh cilantro. Pair it with grilled meats or tacos for a full meal. This salad also works great as a side dish at picnics or barbecues. You can even serve it with tortilla chips for a fun twist! {{image_2}} If you want to make this dish vegetarian, there are easy swaps. You can use feta cheese or cotija cheese in place of queso fresco. They offer a similar taste and texture. If you need more protein, try adding black beans or chickpeas. Both options work great and add a nice crunch. This salad shines in different seasons. In summer, fresh tomatoes or ripe avocados can brighten the dish. Their flavors meld well with the corn. For fall, try roasted butternut squash. It adds a sweet touch that balances the spices nicely. To amp up the flavor, consider adding smoked paprika. It gives a warm, smoky note. Lime zest is another fun addition for a fresh twist. You can also try different herbs, like dill or green onions. They add a unique taste and freshness to the salad. To store leftovers, place the salad in an airtight container. This keeps it fresh and prevents odors. You can store the salad in the fridge for up to three days. After three days, the flavors may fade, and the texture can change. I do not recommend freezing this salad. The creamy dressing and fresh ingredients do not hold up well in the freezer. If you freeze it, the texture may turn mushy when thawed. If you must freeze it, put it in a freezer-safe container. To thaw, leave it in the fridge overnight. To refresh the salad, mix it gently before serving. If it seems dry, add a bit more lime juice or sour cream. This helps revive the flavors. Avoid reheating; it tastes best fresh and cool. To make this salad fast, focus on prepping your ingredients first. - Husk the corn and chop the onion and cilantro. - Use a large pot and bring water to boil quickly. - Cook the corn for 5-7 minutes while you mix the dressing. - Toss everything together as soon as the corn cools. This method saves time and keeps flavors fresh. Yes, you can use canned corn, but there are pros and cons. - Pros: Canned corn is quick and ready to use. No cooking is needed. - Cons: Fresh corn has better flavor and texture. Canned corn may be softer. If you choose canned, rinse it well to remove excess salt. Adding protein makes the salad heartier. Here are my top picks: - Grilled Chicken: Dice it and mix it in for a tasty boost. - Shrimp: Cook shrimp quickly and toss them in. They add great flavor. - Beans: Black beans or chickpeas provide protein and fiber. Each option adds its own flavors, so choose what you love! The salad lasts about 3-5 days in the fridge. - Store it in an airtight container. - Check for spoilage signs like off smell or slimy texture. Enjoy it cold or at room temperature for the best taste! This blog covers how to make a tasty Mexican street corn salad. We discussed the main ingredients, step-by-step instructions, and helpful tips. You can customize the salad with various options for flavor and texture. Proper storage and serving ideas ensure you enjoy it fresh. Remember, you can keep it simple or get creative. This salad is versatile and fun, perfect for many meals. Enjoy making it your way!

Mexican Street Corn Salad

Dive into the flavors of summer with this Zesty Mexican Street Corn Salad! Made with fresh corn, creamy queso fresco, and a zesty dressing, this vibrant salad is perfect for any gathering. In just 30 minutes, you can create a delicious dish that’s sure to impress your guests.
Print Recipe Pin Recipe

Ingredients
  

4 ears of corn, husked

1/2 cup crumbled queso fresco

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

1/4 cup diced red onion

Optional: Sliced jalapeños for added heat

Instructions
 

Bring a large pot of water to a boil. Add the corn and cook for about 5-7 minutes until tender. Remove the corn and let it cool, then slice the kernels off the cob.

    In a large mixing bowl, combine the corn kernels, crumbled queso fresco, diced red onion, and chopped cilantro.

      In a separate small bowl, mix the mayonnaise, sour cream, lime juice, chili powder, and garlic powder until well combined.

        Pour the dressing over the corn mixture and gently toss to coat all the ingredients evenly.

          Season with salt and pepper to taste. For those who like extra heat, add sliced jalapeños at this point.

            Let the salad chill in the refrigerator for at least 15 minutes to allow the flavors to meld together.

              Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 6

                - Presentation Tips: Serve the salad in a large, colorful bowl topped with additional crumbled queso fresco and fresh cilantro for a vibrant look.