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To make a tasty Mexican street corn salad, you need fresh, vibrant ingredients. Here is what you will need: - 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/4 cup sour cream - 1 cup feta cheese, crumbled (or cotija cheese for a more authentic touch) - 1/4 cup fresh cilantro, chopped - 1 jalapeño, finely chopped (remove the seeds for less heat) - 1 teaspoon chili powder - 1 tablespoon lime juice (freshly squeezed) - Salt and pepper to taste These ingredients add flavor and texture to your salad, making it a true delight. You can play with the recipe by adding some optional ingredients. Here are some ideas: - Extra lime wedges for garnish - Avocado for creaminess - Black beans for protein - Cherry tomatoes for a pop of color - Red onion for a sharp bite Feel free to mix and match! You can make this salad your own with these additions. To prepare this salad, you will need a few basic tools: - Grill for charring the corn - Large mixing bowl for combining ingredients - Sharp knife for cutting corn kernels - Smaller bowl for mixing the dressing - Serving dish or cups for presentation Having the right tools helps you whip up this dish quickly and easily! Start by preheating your grill to medium-high heat. Place the fresh corn cobs on the grill. Grill them for about 10 to 12 minutes. Turn the corn often. You want every side to get a nice char. This charring adds great flavor. Once done, take the corn off the grill and let it cool for a bit. After the corn cools, stand it upright on a cutting board. Use a sharp knife to slice down. Cut the kernels off the cob into a large mixing bowl. Be careful! The kernels can fly everywhere. It helps to angle the knife slightly. This keeps the mess to a minimum. In a separate bowl, combine a half cup of mayonnaise and a quarter cup of sour cream. Add one cup of crumbled feta cheese or cotija cheese for authenticity. Then, mix in a quarter cup of chopped cilantro and a finely chopped jalapeño. Don’t forget to add one teaspoon of chili powder, one tablespoon of lime juice, and salt and pepper to taste. Stir until everything is well mixed. Now, pour your dressing over the grilled corn in the mixing bowl. Toss the corn gently. Make sure every kernel is coated with the creamy mixture. This step is key for great flavor. Let your salad sit in the fridge for at least 20 minutes. This chilling time allows the flavors to blend. Before serving, give it a gentle stir to mix everything again. When ready to serve, place the salad in a large bowl or individual cups. For a fresh touch, garnish with more cilantro and lime wedges. These extras add color and brightness to the dish. Enjoy your vibrant and tasty Mexican street corn salad! To make the best Mexican street corn salad, start with fresh corn. Look for ears that have bright green husks and plump kernels. The corn should feel firm and heavy for its size. When you peel back the husk, check for tight, shiny kernels. If they look dry or shriveled, skip that ear. Sweet corn is best for this dish, giving a nice balance to the rich flavors. Creaminess is key in this salad. To achieve this, use a mix of mayonnaise and sour cream. This combo adds rich flavor and a smooth texture. You can also use more or less depending on your taste. If you want it creamier, add more mayonnaise. If you prefer a lighter dish, use more sour cream. The feta cheese adds nice chunks of creaminess too. Spice can make or break your salad. If you like heat, add more jalapeño. Remove the seeds for less heat. You can also add more chili powder for an extra kick. For milder spice, consider using a bell pepper instead. Always taste your salad before serving. Adjust salt and pepper to get the flavors just right. If it’s too spicy, a squeeze of lime can help tone it down. {{image_2}} To make a vegan version of this salad, swap out the mayonnaise and sour cream. Use a mix of cashew cream and plant-based yogurt instead. You can also try tahini for a nutty flavor. Choose vegan cheese or skip the cheese for a lighter taste. These swaps keep it creamy and delicious while being dairy-free. You can use different cheeses to change the flavor. Cotija cheese is traditional, but feta works great too. If you want a creamier texture, try goat cheese. For a milder taste, use mozzarella. Each cheese brings its own twist to the salad. Choose what you love or what you have on hand. Feel free to add more veggies to your salad. Diced bell peppers add crunch and color. Chopped red onions give a sharp bite. You can also mix in black beans for protein. Grilled zucchini or corn adds a smoky note. These additions make the salad heartier and even more satisfying. To store leftover Mexican street corn salad, transfer it to an airtight container. Make sure to seal it tightly. This keeps the flavors fresh and prevents drying out. You can also cover it with plastic wrap if you don't have a container. The salad lasts about 3 to 5 days in the refrigerator. If you notice any change in smell or color, it’s best to toss it. The flavors may change over time, so try to eat it sooner rather than later for the best taste. Freezing this salad is not recommended. The creamy dressing and fresh veggies do not freeze well. When thawed, the texture may become mushy. If you want to prep ahead, consider grilling and cutting the corn, then freeze the kernels. Mix the other ingredients fresh later. Yes, you can use frozen corn. It saves time and is easy to find. Just thaw it before mixing. Frozen corn has a sweet flavor that works well in this salad. You can use Greek yogurt or avocado instead of mayonnaise. Both add creaminess without eggs. Greek yogurt brings a slight tang, while avocado adds richness. You can keep the salad in the fridge for 3 to 5 days. Store it in a tight container. The flavors will blend as it sits, making it even better. Yes! You can make the salad a day ahead. Just mix it and store it in the fridge. This helps the flavors to blend well. You can make it without grilling. Use cooked corn from a can or frozen corn. Just make sure to drain it well. The salad will still taste great. This blog post covered how to make a tasty Mexican Street Corn Salad. We discussed fresh and optional ingredients, the tools you need, and each step to create the salad. You now know how to customize it and store leftovers. In summary, this salad is easy and fun to make. With these tips, you can impress friends and family. Enjoy your cooking adventure!

Mexican Street Corn Salad

Discover the vibrant flavors of Mexican Street Corn Salad with this easy recipe! Made with fresh grilled corn, creamy dressing, crumbled cheese, and a kick of jalapeño, this dish is perfect for summer gatherings or a tasty side. Get ready to impress your guests with a healthy and delicious salad that’s bursting with flavor. Click through to explore this delightful recipe and bring a taste of Mexico to your table!
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Ingredients
  

4 ears of fresh corn, husked

1/2 cup mayonnaise

1/4 cup sour cream

1 cup feta cheese, crumbled (or cotija cheese for authenticity)

1/4 cup fresh cilantro, chopped

1 jalapeño, finely chopped (seeds removed for less heat)

1 teaspoon chili powder

1 tablespoon lime juice (freshly squeezed)

Salt and pepper to taste

Optional: extra lime wedges for garnish

Instructions
 

Grill the Corn: Preheat your grill to medium-high heat. Grill the corn on the cob for about 10-12 minutes, turning occasionally until all sides are slightly charred. Remove from the grill and let it cool slightly.

    Cut the Kernels: Stand the corn upright and use a sharp knife to cut the kernels off the cob into a large mixing bowl.

      Prepare the Dressing: In a separate bowl, mix together the mayonnaise, sour cream, crumbled cheese, chopped cilantro, jalapeño, chili powder, lime juice, salt, and pepper until well combined.

        Combine Ingredients: Pour the dressing over the grilled corn in the mixing bowl and toss until all the corn is evenly coated with the mixture.

          Chill and Serve: Let the salad sit for at least 20 minutes in the refrigerator to allow the flavors to meld together. Give it a gentle stir before serving.

            Garnish: Serve the salad in a large bowl or individual cups, garnished with extra cilantro and lime wedges on the side for added freshness and flavor.

              - Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6-8