Mexican Street Corn Salad

$To make Mexican street corn salad, you need fresh items. Here’s what you will need: - 4 ears of corn, husked and cleaned - 1 red bell pepper, diced - 1 small red onion, finely chopped - 1 avocado, diced - 1/2 cup cotija cheese, crumbled (or feta as a substitute) - 1/4 cup fresh cilantro, chopped - 2 tablespoons mayonnaise - 2 tablespoons lime juice - 1 teaspoon chili powder - Salt and pepper to taste Fresh ingredients make the salad tasty and crisp. Corn is the star of this dish. Use sweet corn for the best flavor. Look for bright, plump ears with no brown spots. Choosing the right corn and cheese matters a lot. For corn, select sweet and fresh ears. Grilling it adds a nice smoky taste. It gives the salad a great texture. Cotija cheese adds saltiness and creaminess. If you can’t find cotija, feta works well too. It will still give you a tasty dish. You can boost the flavor with some optional ingredients. Try adding jalapeños for heat. A sprinkle of smoked paprika can add depth. You can also add a splash of hot sauce for extra kick. Customize the salad to suit your taste. It’s fun to explore different flavors! {{ingredient_image_1}} Grilling corn gives it a nice smoky flavor. Start by heating your grill to medium-high. Place the husked corn directly on the grill. Grill for 10-15 minutes. Turn the corn every few minutes. You want the kernels to char slightly. This adds depth to the taste. Once done, remove the corn and let it cool. After the corn cools, slice off the kernels. Use a sharp knife for this. Place the kernels in a large bowl. Next, add the diced red bell pepper and chopped red onion. The colors will look vibrant and inviting. Then, add the diced avocado for creaminess. Mix these ingredients well to combine. In a small bowl, whisk together mayonnaise and lime juice. Add chili powder for a spicy kick. Don’t forget a pinch of salt and pepper. Mix until smooth. Pour this dressing over the corn mixture. Gently toss everything together. You want each piece to be coated in the dressing. Now, fold in the crumbled cotija cheese and chopped cilantro. This gives the salad a fresh taste. Taste the salad and adjust the seasoning if needed. If you like it tangier, add more lime juice. Refrigerate the salad for at least 30 minutes. This lets the flavors meld together. Serve it chilled for a refreshing dish! Grilling corn gives your salad a rich, smoky flavor. Start by preheating your grill to medium-high heat. Place the corn directly on the grill. Cook it for about 10 to 15 minutes. Turn the corn every few minutes. You want the kernels to get a slight char. This charring adds depth to the dish. Once done, let the corn cool before cutting the kernels off. You can easily make this salad your own. Add diced tomatoes for extra color and flavor. You might enjoy black beans for added protein. Swap the cotija cheese for feta if you prefer. Want a kick? Mix in diced jalapeños or extra chili powder. Fresh herbs like basil or parsley can brighten the dish. Don’t be afraid to experiment! If you have leftovers, store them in an airtight container. Keep the salad in the fridge. It’s best to eat it within three days. The flavors will continue to meld, making it even tastier. If you want to keep it fresh, hold back the avocado until serving. This will help prevent browning. Pro Tips Grilling Corn: Grilling the corn adds a smoky flavor; make sure to rotate it frequently for even charring. Fresh Ingredients: Use fresh lime juice and ripe avocados for the best flavor and texture in your salad. Chill Time: Allowing the salad to chill for at least 30 minutes helps meld the flavors together beautifully. Experiment with Spice: Adjust the chili powder to your taste, or add diced jalapeños for an extra kick! {{image_2}} You can easily make this dish vegetarian or vegan. For a vegetarian option, just skip the cotija cheese or use a plant-based version. If you want a vegan twist, swap the mayonnaise for vegan mayo. You can also add more veggies like black beans or cherry tomatoes for extra flavor and texture. For those who love a kick, try adding jalapeños. You can use fresh sliced jalapeños or pickled ones. Another option is to add more chili powder or even hot sauce. This will bring a bold heat to the salad. Just remember to taste as you go to find your perfect spice level. Serve this salad in a large bowl for sharing. You can garnish with extra cilantro and lime wedges for a pop of color. Pair it with grilled meats or fish for a full meal. It also works great as a side dish at BBQs or potlucks. For a fun twist, serve it in small cups as a starter at gatherings. To keep your Mexican street corn salad fresh, store it in an airtight container. Make sure the lid fits snugly. Place the container in the fridge right after serving. This salad tastes best within three days. If you let it sit too long, the flavors may change. You can freeze this salad for longer storage, but the texture may change. To freeze, place the salad in a freezer-safe container. Leave some space at the top for expansion. Use it within two months for the best taste. Thaw it in the fridge overnight before using. Reheat your corn salad in the microwave if you prefer it warm. Use a microwave-safe bowl and cover it loosely. Heat in short bursts of 30 seconds. Stir after each burst. This way, it warms evenly. If you prefer it cold, just enjoy it straight from the fridge! You can serve this salad with grilled chicken or fish. It pairs well with tacos, especially pork or chicken. Try it as a side dish for a barbecue. You can also enjoy it with chips as a light snack. Yes, you can use feta cheese instead of cotija. Feta has a similar taste and texture. If you want a dairy-free option, try using a cashew cheese. This will add creaminess without the dairy. This salad lasts about 3 days in the fridge. Store it in an airtight container to keep it fresh. The flavors blend well over time, making it even tastier the next day. Yes, this dish is gluten-free. All the ingredients are naturally gluten-free. You can enjoy it confidently, even if you have gluten sensitivities. Mexican street corn salad is a tasty and fun dish. We explored fresh ingredients, like corn and cheese, to make your salad pop. Grilling tips help you get the best flavor. Don’t forget the dressing, and feel free to customize the salad to your taste. Proper storage keeps leftovers fresh, and variations can give you new ideas. Remember, cooking should be fun and creative. Enjoy making this dish and sharing it with others. Your taste buds will thank you!$

Mexican Street Corn Salad

A refreshing salad featuring grilled corn, avocado, and a zesty dressing.

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Prep Time 15

Cook Time 30

Total Time 45

Course Side Dish

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

4 ears corn, husked and cleaned
1 whole red bell pepper, diced
1 small red onion, finely chopped
1 whole avocado, diced
0.5 cup cotija cheese, crumbled
0.25 cup fresh cilantro, chopped
2 tablespoons mayonnaise
2 tablespoons lime juice
1 teaspoon chili powder
to taste salt and pepper

Instructions

Preheat your grill to medium-high. Grill the corn on the cob for about 10-15 minutes, turning every few minutes until the kernels are slightly charred and cooked. Remove from the grill and let cool.
Once cooled, carefully slice the kernels off the cob and place them in a large mixing bowl.
Add the diced red bell pepper, chopped red onion, and diced avocado to the bowl with the corn.
In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, and a pinch of salt and pepper until smooth.
Pour the dressing over the corn mixture and gently toss everything together to combine.
Fold in the crumbled cotija cheese and chopped cilantro until evenly distributed.
Taste the salad and adjust seasoning with more salt, pepper, or lime juice as needed.
Let the salad sit in the refrigerator for at least 30 minutes before serving to let the flavors meld.

Notes

Let the salad chill for better flavor.

Keyword corn salad, grilled corn, Mexican