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- 4 ears of corn, husked - 1/2 cup cotija cheese, crumbled - 1/4 cup mayonnaise - 2 tablespoons sour cream - 1 tablespoon lime juice - 1 teaspoon chili powder - 1/2 teaspoon garlic powder - 1/4 teaspoon cayenne pepper (optional) - 1/4 cup fresh cilantro, chopped - Salt and pepper to taste - 1/2 red onion, finely diced - 1 jalapeño, deseeded and finely chopped When making Mexican Street Corn Salad, fresh ingredients shine. Corn is the star here. Use sweet, ripe corn for the best taste. Cotija cheese adds a salty kick. Mayonnaise and sour cream create a creamy base. Lime juice brightens the mix. Chili powder gives warmth, while garlic powder adds depth. You can add cayenne for heat. If you want a milder dish, skip it. Fresh cilantro brings freshness, while red onion adds crunch. Jalapeño adds a spicy touch, but you can adjust it to your taste. You can also play with optional ingredients. Try adding herbs like parsley or green onions. For more flavor, sprinkle in spices like paprika or cumin. If you want to change things up, consider substitutions. Feta or mozzarella can replace cotija cheese. For a vegan option, use plant-based mayo and cheese. These swaps keep the salad tasty and inclusive. - Step 1: Grill the Corn Start by heating your grill to medium-high. Place the husked corn on the grill. Grill each ear for about 10 to 12 minutes. Turn the corn often so it cooks evenly. Look for a nice char on the kernels. This adds great flavor. Once done, take the corn off the grill and let it cool. - Step 2: Cut the Corn Off the Cob When the corn is cool, use a sharp knife to cut the kernels off the cobs. Hold the corn upright in a bowl for easy cutting. Be careful while cutting to avoid accidents. You want all those sweet kernels to fall into the bowl. - Step 3: Combine Base Ingredients In a large bowl, mix the mayonnaise, sour cream, lime juice, chili powder, garlic powder, and cayenne pepper if you like heat. Add a pinch of salt and pepper. Stir well until everything blends together. This creamy dressing will coat the corn later. - Step 4: Mix the Corn with the Dressing Add the grilled corn kernels, diced red onion, chopped jalapeño, and fresh cilantro to the bowl with the dressing. Gently fold everything together. Make sure the corn is coated nicely with the dressing. This is where the magic happens! - Step 5: Fold in Cotija Cheese Just before you serve, fold in the crumbled cotija cheese. This cheese adds a salty flavor that balances the creaminess. Taste the salad now and adjust any seasoning if you feel it needs more salt or pepper. - Step 6: Serving Suggestions You can serve the salad right away, but chilling it for 30 minutes makes it even better. Serve it in a colorful bowl. For a great touch, garnish with extra cotija cheese, lime wedges, and cilantro leaves on top. It looks beautiful and tastes amazing! Grilling corn brings out its natural sweetness. For perfect grilling, preheat your grill to medium-high. Grill the corn for about 10 to 12 minutes. Turn it often until you see nice char marks. This gives the corn a smoky taste. Let the corn cool before cutting it off the cob. To deepen the flavor, use more spices. Add extra lime juice for zing. Consider mixing in some fresh herbs like parsley or green onions. If you want more heat, sprinkle in cayenne pepper. For sweetness, drizzle a little honey or agave syrup. Mexican Street Corn Salad works well at many events. Serve it at picnics, barbecues, or family dinners. It pairs nicely with grilled meats like chicken or steak. It also goes well with tacos and fajitas. For a full meal, add some rice or beans on the side. {{image_2}} You can change corn to fit your needs. If fresh corn is not available, use frozen or canned corn. Both options still taste great in this salad. You can also swap the dressing. Try using yogurt instead of mayo for a lighter version. A vinaigrette can add a zesty kick too. Authentic Mexican street corn salad often includes lime and chili. You can add more spices for a unique taste. For fusion styles, consider mixing in flavors from other cuisines. For example, adding Italian herbs or Asian sesame can create a fun twist. Experimenting with flavors can lead to exciting new dishes. If you're looking for gluten-free options, this salad is naturally free of gluten. You can also make it low-carb by reducing the corn. Vegetarians will love this dish, but you can also make it vegan. Use plant-based mayo and cheese to keep it dairy-free. Adjusting ingredients allows everyone to enjoy this salad. To keep your Mexican street corn salad fresh, place it in an airtight container. This helps to lock in flavor and moisture. Store it in the fridge right after serving. The salad stays good for about 3 to 5 days. Always check for any signs of spoilage before eating. You can reheat the salad, but I recommend serving it cold for the best taste. If you prefer it warm, use a microwave. Heat it in short bursts, stirring between each. This helps maintain the texture of the corn and keeps the cheese from melting too much. Freezing is not ideal for this salad. It can change the texture of the corn and other ingredients. However, if you need to freeze it, store it in a freezer-safe container. Make sure to eat it within 2 months for the best quality. When ready to use, thaw it in the fridge overnight. To make Mexican Street Corn Salad, follow these simple steps: 1. Grill the Corn: Preheat your grill. Grill four husked ears of corn for about 10-12 minutes. Turn them until they are charred. 2. Cut the Corn Off the Cob: Once cool, carefully cut the kernels off the corn cobs. 3. Mix the Base: In a bowl, blend 1/4 cup mayonnaise, 2 tablespoons sour cream, 1 tablespoon lime juice, 1 teaspoon chili powder, 1/2 teaspoon garlic powder, and salt and pepper. 4. Combine the Ingredients: Add the corn, 1/2 finely diced red onion, 1 chopped jalapeño, and 1/4 cup fresh cilantro to the bowl. Mix gently. 5. Add Cotija Cheese: Just before serving, fold in 1/2 cup crumbled cotija cheese. Adjust seasoning if needed. 6. Serve: Enjoy your salad chilled or at room temperature. Traditional Mexican Street Corn Salad uses these key ingredients: - Corn - Cotija cheese - Mayonnaise - Sour cream - Lime juice - Chili powder - Garlic powder - Jalapeño - Fresh cilantro - Red onion - Salt and pepper These ingredients come together to create a fresh and flavorful dish. Yes, you can make this salad ahead of time. It tastes best when the flavors blend. I suggest making it 30 minutes to 1 hour before serving. Just keep it in the fridge until you're ready to serve. Yes, Mexican Street Corn Salad is gluten-free. All the ingredients listed do not contain gluten. It is a great choice for those with gluten sensitivities. To add more heat to your salad, consider these options: - Add more cayenne pepper. - Mix in some diced serrano peppers. - Use a spicier chili powder. - Drizzle with hot sauce before serving. These will boost the flavor and heat. While Mexican Street Corn Salad is often served cold, you can serve it warm. If serving warm, enjoy it right after mixing. However, the flavors are best when chilled for a while. This blog provides a clear guide to making Mexican Street Corn Salad. We covered essential ingredients, instructions, and variations. You learned how to prepare, mix, and serve this tasty dish. Plus, I shared tips for grilling and storing leftovers. As a final thought, enjoy experimenting with flavors and ingredients. This salad can fit any occasion. So dive in and make it your own!

Mexican Street Corn Salad

Discover the vibrant flavors of Mexican Street Corn Salad with this delicious recipe! Easy to make and perfect for any gathering, this refreshing dish features grilled corn, creamy cotija cheese, and zesty lime. Ready in just 30 minutes, it's a delightful side that will impress your family and friends. Click through to explore this tasty recipe and bring a touch of Mexico to your table today!
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Ingredients
  

4 ears of corn, husked

1/2 cup cotija cheese, crumbled

1/4 cup mayonnaise

2 tablespoons sour cream

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon garlic powder

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

1/4 cup fresh cilantro, chopped

Salt and pepper to taste

1/2 red onion, finely diced

1 jalapeño, deseeded and finely chopped

Instructions
 

Grill the Corn: Preheat the grill to medium-high heat. Grill the corn for about 10-12 minutes, turning occasionally until charred and tender. Remove from heat and let cool.

    Cut the Corn Off the Cob: Once the corn is cool enough to handle, carefully cut the kernels off the cobs using a sharp knife.

      Mix the Base: In a large bowl, combine the mayonnaise, sour cream, lime juice, chili powder, garlic powder, cayenne pepper (if using), and a pinch of salt and pepper. Stir until well blended.

        Combine the Ingredients: Add the grilled corn kernels, diced red onion, chopped jalapeño, and fresh cilantro to the bowl. Gently fold all ingredients together until the corn is evenly coated in the dressing.

          Add Cotija Cheese: Just before serving, fold in the crumbled cotija cheese. Taste and adjust seasoning with more salt and pepper if necessary.

            Serve Chilled or at Room Temperature: You can serve the salad immediately, but it tastes even better after chilling in the refrigerator for about 30 minutes to let the flavors meld.

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

                - Presentation Tips: Serve the salad in a colorful bowl and garnish with extra cotija cheese, lime wedges, and cilantro leaves on top for added visual appeal.