Creamy Mexican Street Corn Salad Simple and Delicious

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To make a creamy Mexican street corn salad, you need a few fresh and tasty items. Here’s what you will need: - Fresh corn (4 ears, husked) - Mayonnaise (1 cup) - Sour cream (1/2 cup) - Cotija cheese (1/2 cup, crumbled) - Fresh cilantro (1/4 cup, finely chopped) - Jalapeño (1, seeds removed and finely chopped) - Lime juice (1 tablespoon) - Chili powder (1 teaspoon) - Salt and pepper (to taste) - Optional garnishes (lime wedges for serving) Each ingredient plays a key role in creating a rich and flavorful dish. The fresh corn gives a sweet crunch, while the mayonnaise and sour cream add creaminess. Cotija cheese brings a salty bite that complements the corn. Cilantro adds a fresh herb flavor, and jalapeño gives just the right kick. Lime juice balances the flavors with brightness, and chili powder adds a warm spice. This salad is not only easy to make, but it can also wow your guests! 1. Preheat your grill to medium-high heat. 2. Place the husked corn directly on the grill. 3. Grill for 10 to 15 minutes. Turn the corn often. 4. Look for slight browning and grill marks. 5. Once done, take the corn off the grill and let it cool. 1. Stand each ear of corn upright in a bowl. 2. Use a sharp knife to slice off the kernels. 3. This method catches the kernels and keeps your area clean. 4. Transfer the fresh kernels into a large mixing bowl. 1. In a separate bowl, mix mayonnaise and sour cream. 2. Add lime juice, chopped jalapeño, and chili powder. 3. Whisk until the dressing is smooth and well combined. 4. Gently fold in the chopped cilantro for added flavor. 1. Pour the creamy dressing over the grilled corn kernels. 2. Sprinkle crumbled Cotija cheese over the top. 3. Season with salt and freshly cracked black pepper. 4. Use a spatula to toss everything together gently. 1. Cover the salad with plastic wrap or a lid. 2. Chill in the fridge for at least 30 minutes. 3. This time helps the flavors blend and develop. 1. Stir the salad again and taste it for seasoning. 2. Serve cold in a large, colorful bowl. 3. Garnish with extra Cotija cheese and fresh cilantro. 4. Add lime wedges around the bowl for a pop of color. Pick corn that is fresh and sweet. Look for bright green husks and plump kernels. Fresh corn has a sweet taste that makes this salad shine. You can also peel back the husk slightly to check for bright, moist kernels. Avoid corn with brown or dry husks, as this often means it’s not fresh. You can prepare this salad in advance, which is great for parties. Make it a few hours or even a day before your event. Just store it in the fridge until you are ready to serve. Chilling allows the flavors to blend, making each bite taste even better. If you like more heat, add extra jalapeño or chili powder. Remove the seeds from the jalapeño for less spice. For a milder version, use less chili powder. You can also try adding a pinch of cayenne pepper for that extra kick. Experiment to find your perfect spice level! {{image_4}} You can make this salad heartier by adding protein. Grilled chicken or shrimp works great. For chicken, cook it on the grill until golden. Then, chop it into bite-sized pieces. Mix it into the salad when you combine the corn and dressing. If you prefer shrimp, grill or sauté it until pink. Then, fold it in just like the chicken. This adds flavor and makes the salad a full meal. If you want a plant-based version, swap the mayonnaise and sour cream. Use vegan mayo and a dairy-free yogurt. For the cheese, try using nutritional yeast or a vegan cheese option. This keeps the creamy texture and flavor without any animal products. Your vegan friends will love it! You can also add more veggies for some crunch. Diced bell peppers bring color and sweetness. Just chop them up and toss them in. Avocado is another tasty addition. It adds creaminess and healthy fats. Just slice or cube the avocado and mix it in just before serving. This makes the salad even more delicious and vibrant! To keep your creamy Mexican street corn salad fresh, store it in the fridge. Use an airtight container to prevent air from getting in. This helps the flavors stay vibrant. Make sure to cover the container well. You can also use plastic wrap for extra protection. Avoid letting it sit out for too long to keep it safe to eat. You can freeze this salad, but it's best to do so without the dressing. The corn will freeze well. When you’re ready to eat, thaw the corn in the fridge overnight. Once thawed, mix it with fresh dressing. This keeps the flavors bright and tasty. In the fridge, your creamy Mexican street corn salad lasts about 3 to 5 days. If stored correctly, it stays safe to eat during this time. Be sure to check for any off smells or changes in texture before serving. If it looks or smells bad, it’s best to toss it. Enjoy your delicious salad while it's fresh! You can use feta cheese or queso fresco. Both have a nice salty taste. They give a great texture to the salad. If you want a creamier option, try cream cheese. Yes, this salad is great for making ahead. Prepare it up to a day in advance. This lets the flavors blend well. Just remember to chill it in the fridge. This salad pairs well with grilled meats like chicken or steak. You can also serve it with tacos or quesadillas. It adds a fresh, creamy bite to any meal. To add more heat, use a spicier pepper, like serrano. You can also add extra jalapeño. A dash of hot sauce works too. Just taste as you go, and adjust to your liking. This blog post covered a delicious creamy Mexican street corn salad. We explored the fresh ingredients, step-by-step instructions, and clever tips to enhance your dish. I shared ways to make it ahead, variations for added protein, and storage info to keep it fresh. Remember, cooking should be fun and tasty. Enjoy crafting this salad and sharing it with friends. You will impress everyone with your cooking skills!

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Get ready to dive into a burst of flavor with my Creamy Mexican Street Corn Salad! This dish brings the delicious taste of street corn right to your table. With fresh ingredients like sweet corn, creamy mayo, and spicy jalapeños, it’s simple and satisfying. Whether you’re hosting a barbecue or just want a tasty side, this salad will impress your friends and family. Let’s get started on this mouthwatering recipe!

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Ingredients

To make a creamy Mexican street corn salad, you need a few fresh and tasty items. Here’s what you will need:

– Fresh corn (4 ears, husked)

– Mayonnaise (1 cup)

– Sour cream (1/2 cup)

– Cotija cheese (1/2 cup, crumbled)

– Fresh cilantro (1/4 cup, finely chopped)

– Jalapeño (1, seeds removed and finely chopped)

– Lime juice (1 tablespoon)

– Chili powder (1 teaspoon)

– Salt and pepper (to taste)

– Optional garnishes (lime wedges for serving)

Each ingredient plays a key role in creating a rich and flavorful dish. The fresh corn gives a sweet crunch, while the mayonnaise and sour cream add creaminess. Cotija cheese brings a salty bite that complements the corn. Cilantro adds a fresh herb flavor, and jalapeño gives just the right kick. Lime juice balances the flavors with brightness, and chili powder adds a warm spice.

This salad is not only easy to make, but it can also wow your guests!

Step-by-Step Instructions

Preparing and Grilling the Corn

1. Preheat your grill to medium-high heat.

2. Place the husked corn directly on the grill.

3. Grill for 10 to 15 minutes. Turn the corn often.

4. Look for slight browning and grill marks.

5. Once done, take the corn off the grill and let it cool.

Cutting Corn Kernels

1. Stand each ear of corn upright in a bowl.

2. Use a sharp knife to slice off the kernels.

3. This method catches the kernels and keeps your area clean.

4. Transfer the fresh kernels into a large mixing bowl.

Making the Creamy Dressing

1. In a separate bowl, mix mayonnaise and sour cream.

2. Add lime juice, chopped jalapeño, and chili powder.

3. Whisk until the dressing is smooth and well combined.

4. Gently fold in the chopped cilantro for added flavor.

Combining Salad Ingredients

1. Pour the creamy dressing over the grilled corn kernels.

2. Sprinkle crumbled Cotija cheese over the top.

3. Season with salt and freshly cracked black pepper.

4. Use a spatula to toss everything together gently.

Chilling the Salad

1. Cover the salad with plastic wrap or a lid.

2. Chill in the fridge for at least 30 minutes.

3. This time helps the flavors blend and develop.

Serving the Salad

1. Stir the salad again and taste it for seasoning.

2. Serve cold in a large, colorful bowl.

3. Garnish with extra Cotija cheese and fresh cilantro.

4. Add lime wedges around the bowl for a pop of color.

Tips & Tricks

Choosing the Best Corn

Pick corn that is fresh and sweet. Look for bright green husks and plump kernels. Fresh corn has a sweet taste that makes this salad shine. You can also peel back the husk slightly to check for bright, moist kernels. Avoid corn with brown or dry husks, as this often means it’s not fresh.

Making Ahead of Time

You can prepare this salad in advance, which is great for parties. Make it a few hours or even a day before your event. Just store it in the fridge until you are ready to serve. Chilling allows the flavors to blend, making each bite taste even better.

Adjusting Spice Levels

If you like more heat, add extra jalapeño or chili powder. Remove the seeds from the jalapeño for less spice. For a milder version, use less chili powder. You can also try adding a pinch of cayenne pepper for that extra kick. Experiment to find your perfect spice level!

Variations

Adding Protein

You can make this salad heartier by adding protein. Grilled chicken or shrimp works great. For chicken, cook it on the grill until golden. Then, chop it into bite-sized pieces. Mix it into the salad when you combine the corn and dressing. If you prefer shrimp, grill or sauté it until pink. Then, fold it in just like the chicken. This adds flavor and makes the salad a full meal.

Vegan Alternative

If you want a plant-based version, swap the mayonnaise and sour cream. Use vegan mayo and a dairy-free yogurt. For the cheese, try using nutritional yeast or a vegan cheese option. This keeps the creamy texture and flavor without any animal products. Your vegan friends will love it!

Extra Ingredients

You can also add more veggies for some crunch. Diced bell peppers bring color and sweetness. Just chop them up and toss them in. Avocado is another tasty addition. It adds creaminess and healthy fats. Just slice or cube the avocado and mix it in just before serving. This makes the salad even more delicious and vibrant!

Storage Info

Storing Leftovers

To keep your creamy Mexican street corn salad fresh, store it in the fridge. Use an airtight container to prevent air from getting in. This helps the flavors stay vibrant. Make sure to cover the container well. You can also use plastic wrap for extra protection. Avoid letting it sit out for too long to keep it safe to eat.

Freezing the Salad

You can freeze this salad, but it’s best to do so without the dressing. The corn will freeze well. When you’re ready to eat, thaw the corn in the fridge overnight. Once thawed, mix it with fresh dressing. This keeps the flavors bright and tasty.

Shelf Life

In the fridge, your creamy Mexican street corn salad lasts about 3 to 5 days. If stored correctly, it stays safe to eat during this time. Be sure to check for any off smells or changes in texture before serving. If it looks or smells bad, it’s best to toss it. Enjoy your delicious salad while it’s fresh!

FAQs

What other cheeses can I use?

You can use feta cheese or queso fresco. Both have a nice salty taste. They give a great texture to the salad. If you want a creamier option, try cream cheese.

Can I make this salad ahead of time?

Yes, this salad is great for making ahead. Prepare it up to a day in advance. This lets the flavors blend well. Just remember to chill it in the fridge.

What can I serve with creamy Mexican street corn salad?

This salad pairs well with grilled meats like chicken or steak. You can also serve it with tacos or quesadillas. It adds a fresh, creamy bite to any meal.

How can I make it more spicy?

To add more heat, use a spicier pepper, like serrano. You can also add extra jalapeño. A dash of hot sauce works too. Just taste as you go, and adjust to your liking.

This blog post covered a delicious creamy Mexican street corn salad. We explored the fresh ingredients, step-by-step instructions, and clever tips to enhance your dish. I shared ways to make it ahead, variations for added protein, and storage info to keep it fresh.

Remember, cooking should be fun and tasty. Enjoy crafting this salad and sharing it with friends. You will impress everyone with your cooking skills!

To make a creamy Mexican street corn salad, you need a few fresh and tasty items. Here’s what you will need: - Fresh corn (4 ears, husked) - Mayonnaise (1 cup) - Sour cream (1/2 cup) - Cotija cheese (1/2 cup, crumbled) - Fresh cilantro (1/4 cup, finely chopped) - Jalapeño (1, seeds removed and finely chopped) - Lime juice (1 tablespoon) - Chili powder (1 teaspoon) - Salt and pepper (to taste) - Optional garnishes (lime wedges for serving) Each ingredient plays a key role in creating a rich and flavorful dish. The fresh corn gives a sweet crunch, while the mayonnaise and sour cream add creaminess. Cotija cheese brings a salty bite that complements the corn. Cilantro adds a fresh herb flavor, and jalapeño gives just the right kick. Lime juice balances the flavors with brightness, and chili powder adds a warm spice. This salad is not only easy to make, but it can also wow your guests! 1. Preheat your grill to medium-high heat. 2. Place the husked corn directly on the grill. 3. Grill for 10 to 15 minutes. Turn the corn often. 4. Look for slight browning and grill marks. 5. Once done, take the corn off the grill and let it cool. 1. Stand each ear of corn upright in a bowl. 2. Use a sharp knife to slice off the kernels. 3. This method catches the kernels and keeps your area clean. 4. Transfer the fresh kernels into a large mixing bowl. 1. In a separate bowl, mix mayonnaise and sour cream. 2. Add lime juice, chopped jalapeño, and chili powder. 3. Whisk until the dressing is smooth and well combined. 4. Gently fold in the chopped cilantro for added flavor. 1. Pour the creamy dressing over the grilled corn kernels. 2. Sprinkle crumbled Cotija cheese over the top. 3. Season with salt and freshly cracked black pepper. 4. Use a spatula to toss everything together gently. 1. Cover the salad with plastic wrap or a lid. 2. Chill in the fridge for at least 30 minutes. 3. This time helps the flavors blend and develop. 1. Stir the salad again and taste it for seasoning. 2. Serve cold in a large, colorful bowl. 3. Garnish with extra Cotija cheese and fresh cilantro. 4. Add lime wedges around the bowl for a pop of color. Pick corn that is fresh and sweet. Look for bright green husks and plump kernels. Fresh corn has a sweet taste that makes this salad shine. You can also peel back the husk slightly to check for bright, moist kernels. Avoid corn with brown or dry husks, as this often means it’s not fresh. You can prepare this salad in advance, which is great for parties. Make it a few hours or even a day before your event. Just store it in the fridge until you are ready to serve. Chilling allows the flavors to blend, making each bite taste even better. If you like more heat, add extra jalapeño or chili powder. Remove the seeds from the jalapeño for less spice. For a milder version, use less chili powder. You can also try adding a pinch of cayenne pepper for that extra kick. Experiment to find your perfect spice level! {{image_4}} You can make this salad heartier by adding protein. Grilled chicken or shrimp works great. For chicken, cook it on the grill until golden. Then, chop it into bite-sized pieces. Mix it into the salad when you combine the corn and dressing. If you prefer shrimp, grill or sauté it until pink. Then, fold it in just like the chicken. This adds flavor and makes the salad a full meal. If you want a plant-based version, swap the mayonnaise and sour cream. Use vegan mayo and a dairy-free yogurt. For the cheese, try using nutritional yeast or a vegan cheese option. This keeps the creamy texture and flavor without any animal products. Your vegan friends will love it! You can also add more veggies for some crunch. Diced bell peppers bring color and sweetness. Just chop them up and toss them in. Avocado is another tasty addition. It adds creaminess and healthy fats. Just slice or cube the avocado and mix it in just before serving. This makes the salad even more delicious and vibrant! To keep your creamy Mexican street corn salad fresh, store it in the fridge. Use an airtight container to prevent air from getting in. This helps the flavors stay vibrant. Make sure to cover the container well. You can also use plastic wrap for extra protection. Avoid letting it sit out for too long to keep it safe to eat. You can freeze this salad, but it's best to do so without the dressing. The corn will freeze well. When you’re ready to eat, thaw the corn in the fridge overnight. Once thawed, mix it with fresh dressing. This keeps the flavors bright and tasty. In the fridge, your creamy Mexican street corn salad lasts about 3 to 5 days. If stored correctly, it stays safe to eat during this time. Be sure to check for any off smells or changes in texture before serving. If it looks or smells bad, it’s best to toss it. Enjoy your delicious salad while it's fresh! You can use feta cheese or queso fresco. Both have a nice salty taste. They give a great texture to the salad. If you want a creamier option, try cream cheese. Yes, this salad is great for making ahead. Prepare it up to a day in advance. This lets the flavors blend well. Just remember to chill it in the fridge. This salad pairs well with grilled meats like chicken or steak. You can also serve it with tacos or quesadillas. It adds a fresh, creamy bite to any meal. To add more heat, use a spicier pepper, like serrano. You can also add extra jalapeño. A dash of hot sauce works too. Just taste as you go, and adjust to your liking. This blog post covered a delicious creamy Mexican street corn salad. We explored the fresh ingredients, step-by-step instructions, and clever tips to enhance your dish. I shared ways to make it ahead, variations for added protein, and storage info to keep it fresh. Remember, cooking should be fun and tasty. Enjoy crafting this salad and sharing it with friends. You will impress everyone with your cooking skills!

Creamy Mexican Street Corn Salad

Enjoy a burst of flavor with this Creamy Mexican Street Corn Salad! This delicious dish combines grilled corn, creamy dressing, and tangy Cotija cheese for the perfect side or appetizer. Easy to make with fresh ingredients, it's a crowd-pleaser at any gathering. Let the flavors meld in the fridge for a tasty chilled salad everyone will love. Click through now to explore the full recipe and impress your guests with this vibrant creation!
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Ingredients
  

4 ears of fresh corn, husked

1 cup mayonnaise

1/2 cup sour cream

1/2 cup crumbled Cotija cheese (or feta cheese)

1/4 cup fresh cilantro, finely chopped

1 jalapeño, seeds removed and finely chopped

1 tablespoon fresh lime juice

1 teaspoon chili powder

Salt and pepper to taste

Optional: lime wedges for serving

Instructions
 

Grill the Corn: Begin by preheating your grill to medium-high heat. Once ready, place the husked corn directly onto the grill grates. Grill for approximately 10-15 minutes, turning the corn occasionally to achieve an even char. The kernels should get slightly browned and have grill marks. Once grilled, remove the corn from the heat and allow it to cool for a few minutes until it’s safe to handle.

    Cut the Corn Kernels: After the corn has cooled, stand each ear upright in a bowl (this helps catch the kernels) and carefully slice the kernels off the cob using a sharp knife. Transfer the fresh corn kernels into a large mixing bowl.

      Prepare the Dressing: In a separate mixing bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and finely chopped jalapeño until the mixture is smooth and well combined. Then, gently fold in the chopped cilantro to the dressing.

        Combine Ingredients: Pour the creamy dressing over the grilled corn kernels in the mixing bowl. Sprinkle in the crumbled Cotija cheese, and season generously with salt and freshly cracked black pepper. Using a spatula, gently toss everything together until the corn is thoroughly coated with the creamy mixture.

          Chill: To enhance the flavors, cover the salad with plastic wrap or a lid and chill it in the refrigerator for at least 30 minutes. This resting time allows the ingredients to meld beautifully.

            Serve: Before serving, give the salad a quick stir and taste to adjust seasoning if necessary. Serve cold, garnished with additional crumbled Cotija cheese, a sprinkle of fresh cilantro, and lime wedges on the side for an extra burst of flavor.

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

                - Presentation Tips: For a vibrant presentation, serve the salad in a large colorful bowl, and add a few sprigs of cilantro on top for decoration. Place the lime wedges around the bowl for a refreshing garnish that invites guests to squeeze them over their portions.

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