Mexican Street Corn Salad

$- Corn - Tomatoes - Avocado The star of this dish is corn. I prefer fresh corn. It gives the best flavor. You can use frozen corn if fresh isn’t available. The next key player is tomatoes. Cherry tomatoes add sweetness and color. They are fun to cut and mix in. Finally, we have avocado. It adds creaminess and richness. The combination of these three makes the salad shine. - Lime juice - Olive oil - Spices For the dressing, I love using fresh lime juice. It adds a bright zing to the salad. Olive oil gives a smooth texture. You can choose extra virgin for a richer flavor. Then, we have spices. I use chili powder for a mild kick. Salt and pepper balance everything out. Mix these together for a tasty dressing that brings it all to life. - Cilantro - Cotija cheese - Red onion To make this salad even better, consider add-ins. Fresh cilantro adds a burst of flavor. It makes the salad feel fresh and bright. Cotija cheese gives a salty touch and nice creaminess. If you want a bit of crunch, add red onion. It adds a sharp bite that contrasts well with the other flavors. Feel free to mix and match these add-ins to suit your taste. For the full recipe, refer to the details above. To start, grill the corn. Heat your grill to medium-high. Place the husked corn on the grill. Cook for about 10-12 minutes, turning it often. You want it slightly charred and cooked through. After grilling, let the corn cool down. Once it's cool, take a sharp knife and cut the kernels off the cob. Place the kernels in a large mixing bowl. Next, we’ll mix the salad. In the bowl with the corn, add these ingredients: halved cherry tomatoes, diced red onion, diced avocado, crumbled feta cheese, and chopped cilantro. This mix gives a bright flavor and texture. Now, let's prepare the dressing. In a separate small bowl, whisk together lime juice, olive oil, chili powder, and a pinch of salt and pepper. Make sure it's well combined. Pour the dressing over the salad and toss gently. Ensure all ingredients are coated evenly. Now, taste it. Adjust the seasoning if you need to. You might want more salt, pepper, or lime juice. Once you’re happy, chill the salad in the fridge for about 15 minutes. This helps the flavors meld together. Don't forget to check out the Full Recipe for more details! Fresh corn tastes sweet and juicy. When choosing corn, look for bright green husks. The silk should be brown and moist. If you cannot find fresh corn, frozen corn works well too. It is picked at peak ripeness, so it is still sweet. Consider organic corn for a better flavor and health benefits. Organic corn is grown without harmful chemicals. This option is better for the environment, too. This salad pairs well with grilled meats. Serve it with tacos, chicken, or burgers. It adds color and flavor to any meal. For presentation, use a bright bowl. Garnish with extra cilantro and a lime wedge. This makes the dish look fresh and inviting. You can prepare this salad a few hours in advance. This gives the flavors time to blend. Just wait to add the avocado until right before serving. This keeps it from turning brown. To enhance the flavor, add a bit more lime juice before serving. This will brighten the taste. You can also try mixing in some extra chili powder for a kick. {{image_2}} You can easily change the protein in your Mexican street corn salad. Adding grilled chicken boosts the taste and makes it heartier. Just grill the chicken until it’s cooked through, then slice it into small pieces. Mix it into your salad for a filling meal. Another great choice is black beans. They add protein and fiber to your dish. Rinse a can of black beans, then stir them into the salad. This option is perfect for a meatless meal. If you want to keep it vegetarian or vegan, you can swap out the cheese. For a vegan version, use avocado instead of feta. It gives creaminess without dairy. You can also try nutritional yeast for a cheesy flavor. When it comes to dressings, stick to olive oil and lime juice. It's simple yet full of flavor. You could also try a tahini dressing for a nutty twist. Mix tahini with lemon, water, and a bit of garlic for depth. Spice lovers can make a spicy version of this salad. Just add diced jalapeños or a dash of hot sauce. This will give your salad a nice kick. Adjust the amount based on your heat preference. If you prefer a sweeter taste, use sweet corn. You can find canned sweet corn or frozen varieties. This change can balance the flavors and make it more kid-friendly. For the full recipe, be sure to check out the complete guide! To keep your Mexican street corn salad fresh, store it in the fridge. Use an airtight container to prevent any odors from mixing. The salad will last about 3 days. After that, the ingredients may lose their crunch. You can freeze the salad, but it may change the texture. For best results, freeze just the corn. Place it in a freezer-safe bag, removing as much air as possible. It can last for about 3 months in the freezer. When you’re ready to use it, thaw the corn in the fridge overnight. Leftover salad can be used in many ways. Mix it into tacos or quesadillas for a tasty twist. You can also add it to a grain bowl or use it as a topping for grilled chicken. This keeps meals fun and exciting while preventing waste. Enjoy getting creative with your leftovers! Mexican Street Corn Salad is a fresh, vibrant dish made from grilled corn. This salad combines juicy corn kernels with other tasty ingredients. You often find it topped with cheese, lime, and spices. Key characteristics: - Sweet corn provides a crunchy base. - Creamy avocado adds richness. - Feta cheese gives a salty kick. - Lime juice adds a zesty touch. Cultural significance: In Mexico, street corn (elote) is a popular snack. Vendors serve it slathered in creamy sauces and spices. This salad brings those flavors together in a fun and easy way. It captures the essence of Mexican street food, making it loved by many. Yes, you can still enjoy this salad without grilling. You can use canned or frozen corn instead. Just make sure to drain and rinse canned corn well. If using frozen corn, cook it according to the package instructions. Alternative cooking methods: - Boiling: Boil corn on the cob for about 5 minutes. - Sautéing: Sauté corn in a pan with a bit of oil until heated through. - Roasting: Roast corn in the oven at 400°F for about 20 minutes. These methods will give you a tasty salad without needing a grill. To amp up your salad's taste, try these tips: Flavor boosting tips: - Add extra lime juice for brightness. - Mix in a pinch of smoked paprika for depth. - Use fresh herbs like basil or mint for a twist. Ingredient swaps: - Substitute feta with cotija cheese for a more traditional flavor. - Swap avocado for diced mango for a sweet twist. - Use red pepper instead of red onion for a milder taste. These changes can make your salad even more exciting and fun. Serving this salad at a party is easy and fun. Here are my best tips: Best serving tips: - Serve in a large, colorful bowl to draw attention. - Offer small cups for easy serving and sharing. - Chill the salad before serving for the best flavor. Garnishing ideas: - Add extra crumbled feta on top. - Sprinkle fresh cilantro for a pop of color. - Serve with lime wedges on the side for guests to squeeze over. These ideas will make your Mexican Street Corn Salad a hit at any gathering. For the complete recipe, check out the Full Recipe. This blog post covered everything you need for Mexican Street Corn Salad. We discussed the main ingredients like corn, tomatoes, and avocado. You learned how to prepare and mix the salad, plus tips for selecting the best corn. We explored variations with proteins and flavor options to suit your taste. Finally, I shared storage info and FAQs to help you enjoy your salad longer. Make this salad your own and impress your friends with its fresh flavors!$

Discover the vibrant flavors of Mexican Street Corn Salad with this easy and delicious recipe! Combining sweet corn, juicy tomatoes, and creamy avocado, this salad is dressed with zesty lime and delightful spices, making it the perfect side for any gathering or barbecue. Follow our simple steps to grill corn and toss the ingredients together for a fresh dish that's sure to impress. Click through to explore the full recipe and elevate your dining experience!

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Ingredients

4 ears of corn, husked

1 cup cherry tomatoes, halved

1/2 red onion, finely diced

1 avocado, diced

1/2 cup crumbled feta cheese

1/4 cup fresh cilantro, chopped

1 lime, juiced

2 tablespoons olive oil

1 teaspoon chili powder

Salt and pepper to taste

Instructions

Begin by grilling the corn on medium-high heat for about 10-12 minutes, turning occasionally, until the corn is slightly charred and cooked through. Let the corn cool down before handling.

Once cooled, cut the kernels off the cob using a sharp knife and place them in a large mixing bowl.

Add the halved cherry tomatoes, diced red onion, diced avocado, crumbled feta cheese, and chopped cilantro to the bowl with the corn.

In a separate small bowl, whisk together the lime juice, olive oil, chili powder, and a pinch of salt and pepper until well combined.

Pour the dressing over the corn salad and toss gently to combine all ingredients, ensuring everything is evenly coated.

Taste and adjust seasoning with additional salt, pepper, or lime juice as desired.

Chill in the refrigerator for 15 minutes to let the flavors meld together before serving.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4-6

- Presentation Tips: Serve in a colorful dish, garnished with extra cilantro and a lime wedge on the side for a fresh touch.