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To make a tasty Mexican Street Corn Salad, you need these fresh ingredients: - 4 ears of fresh corn, husked and cleaned - 1/2 cup mayonnaise - 1/2 cup crumbled queso fresco (or feta cheese for a twist) - 1/4 cup fresh cilantro, finely chopped - 1 jalapeño, finely diced (seeds removed for milder flavor) - 2 cloves garlic, minced - Juice of 2 limes - 1 teaspoon chili powder - Salt and pepper to taste You can add more flavors or textures with these optional ingredients: - 1/4 cup diced red onion for added crunch - Avocado for creaminess - Black beans for protein Choosing the best ingredients makes a big difference. Here are some tips: - Corn: Look for bright, plump kernels. Fresh corn should feel firm and sweet. - Cheese: Get queso fresco that is creamy and crumbly. Taste it to ensure freshness. - Limes: Choose limes that feel heavy for their size. They should be firm with a smooth skin. - Cilantro: Pick vibrant green leaves. Avoid any that look wilted or yellow. - Jalapeño: Select firm peppers with smooth skin. They should have a bright color without blemishes. These tips help ensure your salad is fresh and full of flavor. Enjoy making your Mexican Street Corn Salad! First, you need to grill the corn. Preheat your grill to medium-high heat. Once it is hot, place the husked corn on the grill. Grill the corn for about 10 to 12 minutes. Turn it every few minutes. You want the kernels to be charred and tender. After grilling, carefully take the corn off the grill and let it cool. Once the corn is cool enough, grab a sharp knife. Cut the kernels off the cob and let them fall into a large mixing bowl. Make sure to get all the kernels for a nice texture. Now, let's make the dressing. In a medium bowl, add 1/2 cup of mayonnaise. Squeeze the juice of 2 limes into the bowl. Add 2 minced garlic cloves and 1 teaspoon of chili powder. Sprinkle in some salt and pepper to taste. Whisk it all together until the mixture is smooth. This creamy dressing will bring everything together. Next, it’s time to combine everything. Pour the dressing over your bowl of corn kernels. Then, add 1/2 cup of crumbled queso fresco, 1/4 cup of finely chopped cilantro, and 1 diced jalapeño. If you like, you can add 1/4 cup of diced red onion for some crunch. Using a spatula, gently fold the ingredients until every kernel is coated in dressing. This step is key for great flavor. Taste the salad. You can adjust the seasoning if needed. Add more salt, pepper, or lime juice according to your taste. For the best flavor, cover the bowl with plastic wrap and chill it in the fridge for at least 30 minutes. This lets all the flavors mingle. Before serving, give the salad a gentle toss. Garnish it with extra cilantro and a sprinkle of chili powder for a pop of color. Enjoy! To get the best grilled corn, start with fresh ears. Choose corn that feels firm and has bright green husks. Remove the husks and silk before grilling. Preheat your grill to medium-high heat. - Place the corn directly on the grill. - Grill for 10-12 minutes. - Rotate every few minutes to char evenly. This will give you sweet, smoky kernels. Use a sharp knife to cut off the kernels. Make sure to get all the kernels for a nice texture. Store leftover salad in an airtight container. It keeps well in the fridge for about 3 days. Serve it chilled for the best flavor. - Pair it with grilled meats for a perfect meal. - Use colorful bowls to showcase its vibrant look. - Add a sprinkle of chili powder before serving for extra flair. You can boost the flavors in your salad. Try adding more lime juice for tang. A bit more chili powder can give it a spicy kick. - Consider adding diced red onion for crunch. - Cilantro adds freshness, so don’t skip it. - For a creamier taste, mix in more mayonnaise. Feel free to experiment with your favorite ingredients. Each twist makes the dish your own! {{image_4}} To make a spicy version of this salad, add more heat. Start with an extra jalapeño or use serrano peppers instead. These will give your salad a nice kick. You can also mix in some hot sauce for extra flavor. Try adding a sprinkle of cayenne pepper to the dressing. It will bring a bold flavor that is hard to resist. To make the salad vegetarian, stick to the original ingredients. It’s already meat-free and packed with flavor. If you want to add more veggies, think about diced bell peppers or even avocado. These add creaminess and depth to the dish. You can also replace the mayo with a vegan alternative if you want a plant-based option. While queso fresco is great, you can switch it up. Feta cheese works well if you want a tangy taste. If you're looking for something creamier, try goat cheese. It adds a rich flavor that blends nicely. For a dairy-free option, consider using a nut-based cheese. Each choice brings a unique twist to your salad and keeps it fresh and exciting. To keep your Mexican street corn salad fresh, store it in an airtight container. This helps keep moisture in and prevents the salad from drying out. Place the container in the fridge right after serving. The salad tastes best if eaten within three days, but it can last up to five days. Freezing is not the best option for this salad. The texture of corn and cheese can change when frozen. If you need to store it longer, consider freezing the corn separately. Cook the corn, cool it, and store it in a freezer bag. It can last for six months. When ready to use, just thaw and mix with fresh ingredients. - Refrigerated: 3 to 5 days. - Frozen Corn: Up to 6 months. - Thawed Corn: Use immediately after thawing. Following these tips will help you enjoy your Mexican street corn salad at its best! Mexican Street Corn Salad is a fresh and tasty dish made with grilled corn. We use sweet corn, creamy mayonnaise, and zesty lime juice. The salad has a great mix of flavors and textures. You get the crunch from the corn and the soft cheese. The cilantro adds a nice herbal note. It's a fun twist on traditional elote, which is grilled corn on the cob served with toppings. Yes, you can make this salad ahead of time! Prepare it up to a day before you serve it. Just keep it in the fridge until you are ready to eat. Chilling helps the flavors blend well. You do want to toss it again before serving. This way, everything is mixed nicely and ready to enjoy. To make your Mexican Street Corn Salad spicier, add more jalapeño. You can keep the seeds in for extra heat. Another option is to add some hot sauce or diced serrano peppers. If you want a smoky flavor, try adding chipotle powder. Adjust these to your taste for the perfect kick! This blog post covered all you need to know about Mexican Street Corn Salad. We talked about selecting great ingredients, making the dressing, and how to combine flavors. I shared tips on grilling corn and serving it perfectly. You learned about tasty variations and how to store your salad for freshness. Embrace these methods to enjoy this fun dish. With these steps, you can create a salad that delights everyone. Enjoy your cooking journey!

Mexican Street Corn Salad

Looking for a refreshing side dish that’s bursting with flavor? Try this Mexican Street Corn Salad! Made with grilled corn, creamy dressing, and zesty lime, it’s the perfect complement to any meal. Easy to whip up and even better chilled, this salad is a must for summer barbecues.Don’t miss out on this delicious dish!
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Ingredients
  

4 ears of fresh corn, husked and cleaned

1/2 cup mayonnaise

1/2 cup crumbled queso fresco (or feta cheese for a twist)

1/4 cup fresh cilantro, finely chopped

1 jalapeño, finely diced (seeds removed for milder flavor)

2 cloves garlic, minced

Juice of 2 limes

1 teaspoon chili powder

Salt and pepper to taste

Optional: 1/4 cup diced red onion for added crunch

Instructions
 

Grill the Corn: Preheat your grill to medium-high heat. Once hot, place the husked corn directly on the grill grates. Grill the corn, rotating every few minutes, for about 10-12 minutes, or until the kernels are beautifully charred and tender. Carefully remove from the grill and allow to cool slightly.

    Cut the Kernels: Once the corn is cool enough to handle, use a sharp knife to slice the kernels off the cob, letting them fall into a large mixing bowl. Aim to remove all the kernels for a more even salad texture.

      Prepare the Dressing: In a medium-sized mixing bowl, whisk together the mayonnaise, freshly squeezed lime juice, minced garlic, chili powder, and a generous pinch of salt and pepper. Blend until the mixture is smooth and well combined—this will be the creamy dressing for your salad.

        Combine the Ingredients: Pour the dressing over the freshly cut corn kernels in the mixing bowl. Add the crumbled queso fresco, chopped cilantro, diced jalapeño, and diced red onion (if using). Using a spatula, gently fold the ingredients together until every kernel is nicely coated with dressing and mixed well.

          Taste and Adjust: Take a moment to taste the salad. Depending on your preference, feel free to adjust the seasoning with more salt, pepper, or an extra squeeze of lime juice to brighten the flavors.

            Chill it Down: To enhance the flavors, cover the bowl with plastic wrap and refrigerate the salad for at least 30 minutes before serving. This allows the ingredients to meld beautifully together.

              Serve with Style: Before you serve, give the salad a gentle toss to redistribute the dressing. For an aesthetic touch, garnish with additional chopped cilantro and a sprinkle of chili powder on top for color and a bit of extra flavor.

                Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6

                  - Serving Suggestion: This salad pairs wonderfully with grilled meats or can be served as a refreshing side at summer barbecues. Consider using colorful serving bowls to enhance its vibrant hues!