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To make this Mexican street corn salad, you need some fresh items: - 4 ears of sweet corn, husked and silk removed - 1/2 cup crumbled queso fresco (or feta as a substitute) - 1/4 cup creamy mayonnaise - 2 tablespoons tangy sour cream - 1 tablespoon freshly squeezed lime juice - 1 teaspoon smoked chili powder - 1/2 teaspoon garlic powder - 1/4 cup fresh cilantro, finely chopped - Salt and pepper to taste - 1/4 cup finely diced red onion These ingredients create a bright and tasty dish that excites your palate. The sweet corn is the star, while the cheese adds a creamy touch. Each ingredient plays a key role in the flavor. You can add some extra flavor with these options: - Sliced jalapeños for heat - Avocado for creaminess - Cherry tomatoes for freshness Feel free to mix in what you like. These add-ins can make your salad unique and more personal. If you can’t find something, here are some swaps: - Use feta cheese if you can't find queso fresco. - Substitute Greek yogurt for mayonnaise for a lighter touch. - Lime juice can be replaced with lemon juice. These substitutions keep the salad tasty while accommodating your needs. Always adjust to what you have on hand. Start by boiling a large pot of water. Once the water bubbles, add the husked corn. Cook it for 5 to 7 minutes. The corn should be tender but still crisp. After cooking, take the corn out and let it cool. Use a sharp knife to slice off the kernels. Make sure to get all the sweet corn off the cob. In a big mixing bowl, combine the freshly cut corn, crumbled queso fresco, diced red onion, and chopped cilantro. Stir gently to mix them. In a smaller bowl, whisk together the mayonnaise, sour cream, lime juice, smoked chili powder, and garlic powder. Mix until it is smooth and creamy. Pour the dressing over the corn mix. Use a spatula or wooden spoon to toss everything together. Make sure all the corn and veggies are covered with the creamy dressing. Add salt and pepper to taste. If you love heat, fold in sliced jalapeños for a spicy kick. Cover the bowl and chill it in the fridge for at least 15 minutes. This helps all the flavors come together. Enjoy your vibrant and tasty salad! To make your Mexican street corn salad even tastier, try these tips: - Use fresh corn for the best sweet flavor. - Grill the corn instead of boiling it. This gives a nice smoky taste. - Add lime zest for more citrus flavor. It brightens up the dish nicely. - If you love spice, toss in extra smoked chili powder or diced jalapeños. How you serve your salad matters! Here are some fun ideas: - Use a colorful bowl to display the salad. It looks more inviting. - Top with extra crumbled queso fresco and cilantro for a pop of color. - Serve with lime wedges on the side. This lets everyone add more lime if they want. - For a festive touch, place the salad in a hollowed-out bell pepper or avocado half. Pair your salad with these foods for a great meal: - Serve alongside grilled chicken or shrimp for a full meal. - It goes well with tacos or burritos as a side dish. - Use it as a topping for nachos for a fun twist. - Enjoy it at a picnic or barbecue; it’s a great dish to share! {{image_4}} To make a spicy version, add more heat. You can mix in sliced jalapeños. This gives the salad a nice kick. You might also try using spicy chili powder instead of smoked chili powder. This small change can really amp up the flavor. Each bite will be exciting! You can easily make this salad vegetarian or vegan. For a vegan option, replace mayonnaise and sour cream with plant-based versions. Look for vegan mayo and dairy-free sour cream in stores. You can still enjoy the creamy texture without dairy. Just ensure the cheese you choose is vegan too. Feel free to mix in different ingredients to suit your taste. You can add black beans for protein and fiber. Diced bell peppers can add a nice crunch and color. Avocado is also a great choice. It adds creaminess and healthy fats. Don't be afraid to get creative! To keep your Mexican street corn salad fresh, store it in an airtight container. Use a glass or plastic container with a tight lid to prevent air from getting in. Place the salad in the fridge right after serving. This helps keep the flavors bright and the texture crisp. If you have extras, do not mix in the jalapeños until you are ready to serve. This keeps the salad from getting too spicy or soggy. This salad is best served cold. If you want to warm it up, do so gently. Place it in a microwave-safe dish. Heat it for about 15-20 seconds on low power. Stir it well to avoid hot spots. However, I recommend enjoying it cold for the best taste and texture. You can store this salad in the fridge for up to three days. After that, the corn may lose its crunch and the flavors might fade. If you start to see any signs of spoilage, like an off smell or discoloration, it's best to throw it out. Storing your salad properly helps you enjoy this delightful dish for days to come! You can make this salad a day in advance. Just follow the recipe and chill it. The flavors will blend well overnight. Store it in an airtight container in the fridge. Before serving, add extra cheese and cilantro for a fresh touch. Yes, you can skip the mayonnaise. Use plain yogurt or extra sour cream instead. This will keep the salad creamy. The taste changes a bit, but it stays delicious and fresh. Feta cheese is a great substitute for queso fresco. It has a similar texture and tangy flavor. You can also use goat cheese for a creamier taste. Just crumble it over the salad to get that nice finish. Absolutely! If you like it spicy, add extra smoked chili powder. You can also mix in diced jalapeños for more heat. Adjust the amount based on your taste. This will give your salad a nice kick. Store leftovers in an airtight container in the fridge. Keep it cool for up to three days. The salad may lose some crunch, but it still tastes great. Just give it a stir before serving. Yes, frozen corn works well in this recipe. Just thaw it and drain any excess water. You can skip the boiling step. It will still taste fresh once you mix it with the other ingredients. This salad pairs well with grilled meats or tacos. It also complements spicy dishes nicely. Serve it at barbecues or picnics for a fun twist. Your guests will love the bright flavors! This blog post covered how to make a delicious Mexican Street Corn Salad. We explored fresh ingredients, optional add-ins, and substitutions. I shared step-by-step cooking instructions and helpful tips for enhancing flavor and presentation. You learned variations to suit different diets and storage practices for longevity. In closing, this salad is simple and fun to make. It's perfect for any occasion. Enjoy experimenting with flavors and make this recipe your own!

Mexican Street Corn Salad

Get ready to savor the vibrant flavors of Zesty Mexican Street Corn Salad! This delicious recipe is packed with sweet corn, creamy queso fresco, and a tangy dressing that will tantalize your taste buds. Perfect for gatherings or a refreshing side dish, you'll love how easy it is to whip up. Click through to explore this mouthwatering recipe and bring the essence of Mexican street food to your table!
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Ingredients
  

4 ears of sweet corn, husked and silk removed

1/2 cup crumbled queso fresco (or feta as a substitute)

1/4 cup creamy mayonnaise

2 tablespoons tangy sour cream

1 tablespoon freshly squeezed lime juice

1 teaspoon smoked chili powder for a deeper flavor

1/2 teaspoon garlic powder

1/4 cup fresh cilantro, finely chopped

Salt and pepper to taste

1/4 cup finely diced red onion

Optional: Sliced jalapeños for an extra kick

Instructions
 

Start by bringing a large pot of water to a rolling boil. Once boiling, carefully add the husked corn and cook for approximately 5-7 minutes, or until the corn is tender yet crisp. After cooking, remove the corn from the pot and allow it to cool slightly before slicing the kernels off the cob, using a sharp knife.

    In a spacious mixing bowl, combine the freshly cut corn kernels, crumbled queso fresco, diced red onion, and chopped cilantro. Gently stir to mix the ingredients without bruising the cilantro.

      In a separate smaller bowl, whisk together the mayonnaise, sour cream, lime juice, smoked chili powder, and garlic powder until the mixture is smooth and well blended.

        Pour the creamy dressing over the corn mixture and use a spatula or wooden spoon to gently toss everything together. Ensure each ingredient is evenly coated with the dressing.

          Season the salad generously with salt and pepper to taste. If you’re seeking an additional layer of heat, fold in the sliced jalapeños at this stage.

            For the best flavors, cover the bowl with plastic wrap or a lid and refrigerate the salad for at least 15 minutes, allowing the ingredients to meld beautifully.

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

                - Presentation Tips: When serving, transfer the salad into a vibrant, large bowl. Garnish the top with additional crumbled queso fresco and a sprinkle of fresh cilantro for an eye-catching and appetizing presentation that mirrors the festive nature of Mexican street food.