Mexican Street Corn Salad Delight

$For this vibrant salad, you need fresh corn and colorful veggies. Here’s what you’ll need: - 4 ears of fresh corn, husked - 1 medium red bell pepper, diced into small pieces - 1/4 cup fresh cilantro, finely chopped (plus extra for garnish) Fresh corn brings sweetness and crunch. Red bell pepper adds a nice color and crisp texture. Cilantro gives a fresh taste that brightens the dish. Creaminess makes this salad rich and satisfying. Gather these dairy ingredients: - 1/2 cup crumbled cotija cheese (plus extra for garnish) - 1/4 cup creamy mayonnaise - 2 tablespoons sour cream Cotija cheese offers a salty, crumbly texture. Mayonnaise and sour cream blend together to create a creamy base that coats the corn and veggies. Spices are key to making your salad flavorful. Here’s what you need: - 1 tablespoon freshly squeezed lime juice - 1 tablespoon chili powder (adjust to taste) - 1/2 teaspoon garlic powder - Salt and pepper to taste Lime juice adds zing, while chili powder brings heat. Garlic powder enhances the overall flavor. Remember to adjust salt and pepper to suit your taste. {{ingredient_image_2}} First, heat your grill to medium-high. Place the husked corn on the grill. Grill for 10-15 minutes. Turn the corn every few minutes. Look for charred kernels. If you can’t grill, boil the corn instead. Use a large pot of salted water. Boil for 5-7 minutes until tender. Let the corn cool for a few minutes after cooking. Use a sharp knife to cut off the kernels. Be careful not to waste any juicy bits! Transfer the kernels to a large mixing bowl. In the bowl with corn, add the diced red bell pepper. Sprinkle in the crumbled cotija cheese. Next, stir in the mayonnaise and sour cream. Add the lime juice, chili powder, garlic powder, and chopped cilantro. Gently toss the mixture until all ingredients combine well. Taste the salad and adjust the seasoning. Add salt and pepper as needed for flavor. Cover your salad bowl with plastic wrap or a lid. Chill it in the fridge for about 30 minutes. This helps the flavors blend nicely. Before serving, give the salad a final toss to mix any settled ingredients. For a special touch, garnish with extra cotija cheese and fresh cilantro. Serve the salad in a colorful bowl for a bright look! When you pick corn, look for fresh ears. The kernels should be plump and bright. Check for firm husks that are tightly closed. This shows the corn is fresh. Sweet corn is always the best choice for this salad. If you can, buy corn from a local farm or market. It tastes better and is often fresher. Spices can elevate your salad's taste. I love using chili powder for a kick. Start with one tablespoon and adjust to your taste. Garlic powder adds depth, but don’t overdo it. A little goes a long way. Lime juice brightens the dish and balances the flavors. Don’t skip this step! Presentation matters when serving food. Use a bright, colorful bowl to show off your salad. Add a sprinkle of cilantro on top for color. Extra cotija cheese creates a nice visual appeal, too. For a fun touch, serve with lime wedges on the side. This adds freshness and a pop of color to your meal. Pro Tips Choose Fresh Corn: Always opt for the freshest corn available, as it will provide the best sweetness and tenderness in your salad. Look for ears with bright green husks and plump kernels. Customize the Heat: Adjust the amount of chili powder to suit your taste. If you prefer a milder version, start with a small amount and gradually increase until it reaches your desired spice level. Add Extra Flavor: For an additional depth of flavor, consider adding a sprinkle of smoked paprika or a dash of hot sauce to the salad mixture. Perfect Serving Temperature: While this salad is delicious chilled, serving it slightly at room temperature can enhance the flavors. Allow it to sit out for about 10-15 minutes before serving for the best taste. {{image_4}} You can add protein to your Mexican Street Corn Salad easily. Grilled chicken or shrimp tastes great. Simply chop them into bite-sized pieces and mix them in. You can also use canned black beans for a quick and filling option. Just rinse and drain them before adding. This gives the salad a heartier feel. If you want a vegan version, swap cotija cheese for a plant-based cheese. You can also replace the mayonnaise and sour cream with vegan alternatives. There are many brands that offer creamy vegan mayo and yogurt. Use lime juice for a fresh twist and add avocado for creaminess without dairy. If you love heat, add jalapeños or hot sauce to your salad. You can chop fresh jalapeños and mix them in or use pickled jalapeños for a tangy bite. A pinch of cayenne pepper can also elevate the spice level. Remember to start small and taste as you go! To keep your Mexican street corn salad fresh, place it in an airtight container. This helps lock in the flavors and moisture. If you plan to eat it within a couple of days, this method works great. For longer storage, you can divide the salad into smaller portions. This way, you can grab just what you need. You can enjoy this salad cold or at room temperature. If you prefer it warm, heat it gently in a pan over low heat. Stir occasionally to ensure even warming. Avoid using a microwave, as it may make the salad soggy. When stored properly, this salad stays fresh for 3 to 5 days in the fridge. After that, the veggies may lose their crunch, and flavors can fade. Always trust your senses—if it smells off or looks strange, it’s best to toss it out. If you can’t find cotija cheese, try feta cheese. Feta has a similar salty taste. You can also use queso fresco if you want a milder flavor. Both options work well in this salad. Yes, you can make this salad ahead of time. Prepare it a few hours before serving. Just keep it in the fridge. The flavors will blend nicely as it chills. Yes, you can grill corn in the oven. Wrap the corn in foil and place it on a baking sheet. Set your oven to broil and cook for about 10-15 minutes, turning every few minutes. This gives it a nice char. To add heat, increase the chili powder. You can also add diced jalapeño or hot sauce. Start small, taste, and adjust until it’s as spicy as you like. Yes, you can serve this salad warm. Just mix the ingredients right after grilling the corn. It tastes great warm, but it’s best chilled for the full flavor experience. This blog post covers everything you need for a corn salad. We explored fresh corn, spices, and dairy to create tasty combinations. I shared step-by-step instructions to grill corn and prepare the salad. You now have tips for choosing the best corn and ideas for variations. Storage advice helps keep leftovers fresh. Remember, simple swaps like cheese alternatives can cater to different diets. With practice, you’ll impress everyone with your skills. Enjoy making this fun and colorful dish!$

Mexican Street Corn Salad Delight

A vibrant and flavorful salad featuring grilled corn, fresh vegetables, and creamy dressing, inspired by traditional Mexican street corn.

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Prep Time 15

Cook Time 30

Total Time 45

Course Appetizer

Cuisine Mexican

Servings 6

Calories 250 kcal

Ingredients

4 ears fresh corn, husked
1 medium red bell pepper, diced into small pieces
0.5 cup crumbled cotija cheese (plus extra for garnish)
0.25 cup creamy mayonnaise
2 tablespoons sour cream
1 tablespoon freshly squeezed lime juice
1 tablespoon chili powder (adjust to taste)
0.5 teaspoon garlic powder
0.25 cup fresh cilantro, finely chopped (plus extra for garnish)
to taste Salt and pepper

Instructions

Start by preheating your grill to medium-high heat. Once hot, place the husked corn directly on the grill grates. Grill for approximately 10-15 minutes, turning the corn every few minutes, until you see the kernels are beautifully charred and tender. If grilling isn’t feasible, you can boil the corn in a large pot of salted water for 5-7 minutes until they become tender.
After grilling or boiling, let the corn cool for a few minutes. Once cooled, use a sharp knife to carefully slice the kernels off the cob, making sure to catch all the juicy bits! Transfer the kernels into a large mixing bowl.
In the bowl with the corn, add the diced red bell pepper and crumbled cotija cheese. Then, incorporate the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and finely chopped cilantro.
Gently toss all the ingredients together until everything is well combined. Take a moment to taste the salad and adjust the seasoning by adding salt and pepper according to your liking.
To enhance the delicious flavors, cover the salad with plastic wrap or a lid and let it chill in the refrigerator for about 30 minutes before serving. This allows all the ingredients to meld beautifully.
Just before serving, give the salad one final toss to combine any settled ingredients. If you'd like, garnish your salad with additional crumbled cotija cheese and a sprinkle of fresh cilantro for a vibrant finish.

Notes

Chill the salad for 30 minutes to enhance flavors. Garnish with extra cotija cheese and cilantro before serving.

Keyword corn salad, grilled corn, Mexican, vegetarian