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To make this tasty Mexican street corn salad, you'll need the following ingredients: - 4 ears of sweet corn, husked and cleaned - 1/2 cup crumbled queso fresco (or feta cheese) - 1/4 cup mayonnaise (preferably Mexican crema) - 2 tablespoons lime juice - 1 teaspoon chili powder - 1/4 teaspoon garlic powder - 1/4 teaspoon paprika - Salt and pepper to taste - 1/4 cup fresh cilantro, chopped - 1 jalapeño, diced (optional for extra heat) These ingredients come together to create a vibrant dish packed with flavor. The sweet corn shines through, while the cheese adds a creamy texture. The lime juice and spices give it a kick. You can add some optional ingredients to make your salad even more special. Here are a few ideas: - Avocado, diced for creaminess - Black beans for protein - Cherry tomatoes, halved for sweetness - Red onion, finely chopped for crunch - Cotija cheese instead of queso fresco Feel free to mix and match these to suit your taste. Each addition brings a new layer of flavor. This Mexican street corn salad is not just delicious; it’s also nutritious. Here’s a quick look at what you get per serving: - Calories: Approximately 210 - Protein: 6g - Carbohydrates: 25g - Fat: 10g - Fiber: 3g This salad is a good source of vitamins and minerals. Corn provides fiber, while cheese adds calcium. You can enjoy it knowing you’re making a healthy choice at your next BBQ. Check out the full recipe for more details! Grilling corn is simple and fun. Start by preheating your grill to medium-high heat. Place the corn right on the grill grates. Grill the corn for about 10 to 15 minutes. Be sure to turn it often. You want it to be charred and cooked through. Once done, take it off the grill and let it cool. This step adds a smoky flavor that makes the salad shine. The dressing for this salad is easy to make. In a small bowl, mix together the mayonnaise, lime juice, chili powder, garlic powder, and paprika. Whisk it well until it is smooth. Season it with salt and pepper to taste. This dressing brings all the flavors together. You can adjust the lime juice based on your taste. If you like it tangy, add a little more! Now, it's time to mix everything! First, carefully cut the kernels off the cooled corn cobs into a large mixing bowl. Pour the dressing over the corn kernels. Next, add the crumbled queso fresco, chopped cilantro, and diced jalapeño if you want some heat. Gently toss all the ingredients together. This step is key to ensuring every bite is filled with flavor. Taste it and adjust the seasoning if needed. Chill in the fridge for at least 30 minutes before serving. This lets the flavors meld together beautifully. Enjoy this dish at your next BBQ! For the full recipe, check the section above. When making Mexican Street Corn Salad, a few mistakes can ruin your dish. First, don’t skip grilling the corn. Grilling gives it a smoky flavor. Second, be careful with the chili powder. Too much can overwhelm the taste. Start with a little and add more if needed. Lastly, don’t forget to chill the salad. Allowing it to rest helps the flavors blend well. To make this salad even better, try adding lime zest. It brightens the taste and adds freshness. You can also mix in some diced red onion for crunch and a bit of sharpness. If you love heat, add more jalapeño. Consider using smoked paprika instead of regular paprika for a deeper flavor. Lastly, fresh herbs like mint or basil can offer a unique twist. Presentation makes a big difference in how your dish is received. Use a colorful bowl to serve your salad. This adds visual interest. Top with extra crumbled queso fresco and fresh cilantro for a pop of color. You can also sprinkle a bit of chili powder on top. This not only looks great but also hints at the flavors inside. For a fun touch, serve with lime wedges on the side. Your guests will love it! {{image_2}} If you want a vegetarian or vegan version of this salad, it’s easy. Start by swapping the mayonnaise for a vegan option. You can use cashew cream or a store-bought vegan mayo. For cheese, use a vegan cheese alternative. This keeps the creamy texture without dairy. You still get that rich flavor everyone loves. Want a kick? Add more jalapeños! You can use fresh or pickled jalapeños for heat. If you’re feeling bold, toss in some diced serrano peppers. For a smoky flavor, try adding chipotle powder instead of chili powder. This gives your salad a nice depth. You can change up the ingredients to fit your taste. For a sweeter touch, add diced bell peppers or cherry tomatoes. Want more crunch? Toss in some chopped red onion or even cucumbers. If you prefer a nutty flavor, sprinkle in some toasted pumpkin seeds. This gives your salad a fun twist. For the full recipe, check out the detailed instructions above. To keep your Mexican street corn salad fresh, store it in an airtight container. Make sure to let it cool before sealing. This helps prevent moisture build-up. If you have any toppings, like jalapeños or cilantro, store them separately. This keeps the salad crisp and flavorful. When stored properly, this salad lasts about 3 days in the fridge. After that, the corn may lose its crunch. If you notice any off smells or changes in texture, it’s best to toss it. Freshness is key to enjoying this dish. You typically do not need to reheat this salad. It tastes best cold. If you prefer it warm, heat it gently in a pan. Avoid the microwave, as it can make the corn soggy. Just warm it until it’s slightly heated, then serve immediately. For more details, check the Full Recipe. Mexican Street Corn Salad is a fresh, vibrant dish. It takes the classic flavors of elote, or Mexican street corn, and turns it into a salad. You get sweet corn, creamy dressing, and tangy lime all mixed together. The key is the grilled corn, which adds a smoky taste. You can enjoy this dish as a side or a light meal. Yes, you can make this salad ahead of time. I often prepare it a few hours before serving. Chilling it in the fridge helps the flavors blend. Just remember to wait until serving to add the fresh cilantro and queso fresco for the best taste. If you can't find queso fresco, feta cheese works well too. It has a similar crumbly texture and salty taste. You can also try goat cheese for a creamier option. Both will still give your salad a rich flavor. This blog post shared the complete guide to making Mexican Street Corn Salad. We covered key ingredients, cooking tips, and tasty variations. You learned how to grill corn, make a quick dressing, and combine flavors. I also shared common mistakes and storage tips to keep your salad fresh. Finally, embrace creativity with this dish. You can adjust ingredients to fit your taste, making it your own. Enjoy your cooking and impress your friends with this delicious salad.

Mexican Street Corn Salad

Discover the delightful flavors of Mexican Street Corn Salad with this easy recipe! Featuring grilled sweet corn, creamy queso fresco, zesty lime, and a kick of chili powder, this refreshing dish is perfect for summer gatherings or a tasty side at dinner. With just a few simple steps, you can create a vibrant salad that will impress your guests. Click through to explore the full recipe and elevate your next meal!
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Ingredients
  

4 ears of sweet corn, husked and cleaned

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

1/4 cup mayonnaise (preferably Mexican crema)

2 tablespoons lime juice

1 teaspoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon paprika

Salt and pepper to taste

1/4 cup fresh cilantro, chopped

1 jalapeño, diced (optional for extra heat)

Instructions
 

Grill the Corn: Preheat a grill to medium-high heat. Place the husked corn directly on the grill grates. Grill for about 10-15 minutes, turning occasionally until the corn is charred and cooked through. Remove from the grill and let cool.

    Cut the Corn Kernels: Once cooled, carefully cut the kernels off the cobs into a large mixing bowl.

      Prepare the Dressing: In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, garlic powder, and paprika. Adjust seasoning with salt and pepper to taste.

        Combine Ingredients: Pour the dressing over the corn kernels in the mixing bowl. Add the crumbled queso fresco, chopped cilantro, and diced jalapeño if using. Gently toss to combine all the ingredients well.

          Adjust Seasoning: Taste the salad and adjust the seasoning if necessary. You may want to add more lime juice or salt, depending on your preference.

            Chill and Serve: Allow the salad to chill in the refrigerator for at least 30 minutes before serving to let the flavors meld together.

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

                - Presentation Tips: Serve the salad in a colorful bowl and garnish with more queso fresco and fresh cilantro on top. For an added touch, you can sprinkle extra chili powder for a pop of color. Enjoy!