Mexican Street Corn Salad

$To make a vibrant Mexican street corn salad, gather the following ingredients: - 4 fresh ears of corn, husked - 1/2 cup cotija cheese, crumbled, plus extra for garnish - 1/4 cup mayonnaise - 2 tablespoons sour cream - 1 tablespoon freshly squeezed lime juice - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/4 teaspoon cayenne pepper (optional, for an extra kick) - 1/4 cup fresh cilantro, finely chopped, plus extra for garnish - Salt and freshly cracked black pepper to taste - 1/2 medium red onion, finely diced - 1 fresh jalapeño, deseeded and finely chopped Each ingredient adds a layer of flavor, creating a fresh and zesty dish. The corn is sweet and crisp. The cotija cheese gives a salty kick. Mayonnaise and sour cream form a creamy base, while lime juice brightens everything up. Spices like chili powder and cayenne add warmth. Fresh cilantro brings in a burst of herbal goodness, and jalapeño adds a nice heat. Make sure your corn is fresh for the best taste. You can find cotija cheese at most grocery stores. The mayonnaise and sour cream blend together for a rich dressing. Don’t forget to taste as you go! Adjust salt and pepper to your liking. This salad will be a hit at your next gathering. Start by preheating your grill to medium-high heat. This is key for great flavor. Husk the corn and place it on the grill. Grill each ear for about 10-12 minutes. Turn the corn every few minutes. You want nice char marks. The corn should feel tender when done. Once grilled, remove it and let it cool. Once the corn is cool, grab a sharp knife. Hold the cob upright in a bowl. Slice down the sides to cut off the kernels. Be sure to cut close to the cob. This helps you get the most kernels. Try to avoid wasting any corn. In a large bowl, combine mayonnaise, sour cream, and lime juice. Add chili powder, garlic powder, and cayenne pepper for heat. Mix in a pinch of salt and pepper. Whisk everything together until smooth. Taste it, and adjust the flavors as needed. You can add more lime juice for tanginess. Now, gently fold in the corn, diced onion, jalapeño, and cilantro. Use a spatula or a large spoon for this. Make sure everything gets coated well. Be careful not to mash the corn. You want those beautiful kernels to stay whole. Just before serving, fold in the cotija cheese. This cheese adds a nice salty flavor. Be gentle when mixing. Taste again and adjust the seasoning with salt and pepper if needed. This step is crucial for perfect flavor. You can serve the salad right away for a fresh taste. But if you chill it for about 30 minutes, the flavors blend better. For presentation, use a colorful serving bowl. Garnish with more cotija, lime wedges, and cilantro for a pretty finish. Enjoy your Mexican street corn salad! To get the best grill marks on your corn, preheat your grill. Aim for medium-high heat. Place the husked corn directly on the grill. Grill each ear for about 10 to 12 minutes. Rotate the corn often. This gives it a nice char and tender texture. If you don’t have a grill, you can boil or roast the corn. Boiling takes about 5 to 7 minutes in salted water. Roasting in the oven can also work well. Set your oven to 400°F and roast for 20 to 25 minutes, turning halfway through. Cotija cheese adds a rich flavor, but you can substitute it. Feta cheese works well for a similar taste. For a creamier texture, try goat cheese. If you want vegan options, use plant-based mayonnaise and cashew cream instead of sour cream. This keeps the salad creamy without dairy. To spice things up, you can add cumin or smoked paprika. These spices give a warm depth to the dish. Fresh herbs like mint or basil can add a unique twist. Incorporate seasonal ingredients like cherry tomatoes or bell peppers. These add color and crunch, making the salad even more vibrant. {{image_4}} Mexican street corn salad changes across regions in Mexico. Each area adds its flair. In the Yucatán, you might find added citrus zest for brightness. In central Mexico, some use a richer cheese, like queso fresco, instead of cotija. The blend of spices can also shift, with some regions favoring a smokier chili powder. These unique touches make every version special. If you need a gluten-free option, this salad is perfect! All the ingredients are naturally gluten-free. Just ensure your mayo and sour cream are gluten-free brands. For those watching carbs, you can swap corn with zucchini or cauliflower. This keeps the flavor while reducing carbs. You can still enjoy the tasty dressing and fresh herbs. You can serve this salad as an appetizer or a side dish. For gatherings, use a large, colorful bowl. It looks great and attracts attention. Garnish with extra cotija cheese and fresh cilantro. For a fun twist, serve it in small cups with tortilla chips on the side. This makes it easy for guests to enjoy while mingling. To keep your Mexican Street Corn Salad fresh, use airtight containers. Glass or plastic containers with tight lids work well. Store the salad in the fridge right after serving. It can stay fresh for about 3 days. After that, the flavors may fade, and the texture may change. You can freeze the salad, but it's better to freeze the corn and not the whole dish. Cooked corn can freeze well. Just let it cool, then place it in freezer bags. Squeeze out the air before sealing. The unassembled salad will keep its taste better when thawed. To thaw, place it in the fridge overnight. This keeps the flavor and texture nice. You can use leftover salad in many creative ways. Try adding it to tacos for extra flavor. You can also mix it into quesadillas or burritos. Another idea is to use it as a topping for grilled meats or fish. The salad adds a fresh crunch and flavor boost to any dish. To make Mexican Street Corn Salad, start by grilling fresh corn. Grill each ear for about 10-12 minutes. Next, let it cool, then cut the kernels off the cob. In a bowl, mix mayonnaise, sour cream, lime juice, chili powder, garlic powder, and salt. Add the corn, diced red onion, chopped jalapeño, and cilantro. Fold gently to combine. Finally, mix in crumbled cotija cheese just before serving. This gives a creamy and flavorful touch. If you can't find cotija cheese, try feta cheese or queso fresco. Both cheeses offer a similar crumbly texture and salty flavor. For a non-dairy option, use a vegan cheese that resembles feta. Each alternative will still make your salad tasty and enjoyable. Mexican Street Corn Salad can last up to three days in the fridge. Store it in an airtight container. Always check for freshness before eating. If it smells off or looks unusual, it's best to throw it away. Yes, you can make this salad ahead of time. Prepare it up to a day in advance. Just mix all the ingredients, then chill it in the fridge. This allows the flavors to blend nicely. However, add the cotija cheese right before serving to keep it fresh. To make your salad spicier, add more jalapeño or sprinkle in some cayenne pepper. You can also mix in a dash of hot sauce. Adjust the heat to your taste. Enjoy the extra kick it brings! This blog post detailed how to make a delicious Mexican Street Corn Salad. You learned the key ingredients, grilling techniques, and how to combine flavors for the best taste. I shared tips for perfect grilling, ingredient substitutes, and different serving styles. Remember, this dish adapts well to your taste and dietary needs. Enjoy your cooking and share this flavorful salad with friends. Trust me; they will love it!$

Dive into the deliciousness of Mexican Street Corn Salad with this easy, mouthwatering recipe! Featuring grilled corn, creamy dressing, and zesty lime, this salad is perfect for summer gatherings or a tasty side dish. Made with fresh ingredients like cotija cheese and jalapeños, it’s a flavorful twist on traditional corn.

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Ingredients

4 fresh ears of corn, husked

1/2 cup cotija cheese, crumbled, plus extra for garnish

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon freshly squeezed lime juice

1 teaspoon chili powder

1/2 teaspoon garlic powder

1/4 teaspoon cayenne pepper (optional, for an extra kick)

1/4 cup fresh cilantro, finely chopped, plus extra for garnish

Salt and freshly cracked black pepper to taste

1/2 medium red onion, finely diced

1 fresh jalapeño, deseeded and finely chopped

Instructions

Grill the Corn: Begin by preheating your grill to medium-high heat. Once heated, place the husked corn directly on the grill. Grill each ear of corn for about 10-12 minutes, rotating occasionally to achieve an even char. The corn should be tender and show nice grill marks. Once done, remove the corn from the grill and allow it to cool enough to handle.

Cut the Corn Off the Cob: After the corn has cooled, take a sharp knife and carefully slice the kernels off each cob. Make sure to cut close to the cob for maximum kernel yield.

Create the Dressing Base: In a large mixing bowl, add the mayonnaise, sour cream, freshly squeezed lime juice, chili powder, garlic powder, cayenne pepper (if desired), and a generous pinch of salt and pepper. Whisk these ingredients together until you have a smooth and creamy mixture.

Combine the Ingredients: To the dressing, gently add the grilled corn kernels, diced red onion, chopped jalapeño, and chopped fresh cilantro. Using a spatula or large spoon, carefully fold all the ingredients together, ensuring the corn is evenly coated with the dressing, but avoid smashing the kernels.

Incorporate Cotija Cheese: Just prior to serving, gently fold in the crumbled cotija cheese, taking care not to break it up too much. Taste the salad and adjust the seasoning with additional salt and pepper if needed.

Chill or Serve Immediately: For optimal flavor, you can serve the salad right away, but allowing it to chill in the refrigerator for about 30 minutes enhances the flavors beautifully as they meld together.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 6

- Presentation Tips: For an eye-catching presentation, serve the salad in a vibrant serving bowl. Garnish with additional crumbled cotija cheese, wedges of lime, and a sprinkle of fresh cilantro leaves on top to elevate both flavor and visual appeal.