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To make a delicious Mexican Street Corn Salad, you need these fresh ingredients: - 4 ears of fresh corn, husked - 1/2 cup mayonnaise - 1/4 cup sour cream - 1 cup feta cheese, crumbled (or for an authentic touch, use cotija cheese) - 1/4 cup fresh cilantro, finely chopped - 1 jalapeño, finely chopped (seeds removed for milder flavor) - 1 teaspoon chili powder - 1 tablespoon fresh lime juice (preferably freshly squeezed) - Salt and pepper to taste - Optional: extra lime wedges for garnish Each ingredient plays a key role in the flavor and texture of the salad. Fresh corn adds sweetness and crunch. Mayonnaise and sour cream give creaminess. Feta or cotija cheese adds a savory kick. Cilantro brings freshness, while jalapeño adds some heat. The chili powder gives a smoky flavor, and lime juice brightens everything. Salt and pepper tie it all together. Optional lime wedges are perfect for an extra zesty touch. Choosing the best ingredients makes a big difference in taste. Fresh corn tastes sweeter and juicier compared to canned. Always aim for quality to make this salad shine! - Preheat the grill to medium-high heat. - Place husked corn on the grill. - Grill for 10-12 minutes, turning often, until charred and tender. - Remove the corn from the grill and let it cool. - Stand each ear in a bowl. - Use a sharp knife to slice off the kernels into the bowl. - In a bowl, mix mayonnaise and sour cream. - Add crumbled feta or cotija cheese. - Stir in chopped cilantro, jalapeño, chili powder, lime juice, salt, and pepper. - Blend until smooth and creamy. - Pour the dressing over the corn in the bowl. - Gently toss the mixture until all the corn is coated. - Cover the salad and refrigerate for at least 20 minutes. - This helps the flavors blend well. - Serve in a bowl or cups, garnished with cilantro and lime wedges. When choosing corn, always look for fresh, bright green husks. This signals that the corn is fresh and sweet. Check for plump kernels, which means they are juicy and ready to eat. Avoid corn with dry or brown husks, as this often means the corn is old. You can easily adjust the spiciness of your salad with jalapeño. If you want less heat, remove the seeds before you chop. For a twist, use different herbs like parsley or basil. This can give your salad a unique flavor. To make your salad creamier, experiment with yogurt or avocado. Both add a rich texture without overpowering the taste. You can also add more lime juice for brightness. This will help the flavors pop and balance the richness of the dressing. {{image_4}} You can boost this salad with protein. Grilled chicken adds a nice touch. Shrimp works well too, lending a seafood flavor. If you prefer a meatless option, use black beans. They pack a good amount of protein while keeping it hearty. Cheese can change the flavor profile. You can use goat cheese for a creamier texture. Mozzarella is another tasty option. For a vegan twist, try dairy-free cheese. This keeps the salad inclusive for everyone. Want to spice things up? Smoked paprika brings a warm, smoky taste. Cumin adds depth and earthiness. For a bold flavor, experiment with roasted garlic. It enhances the salad's richness and adds a unique kick. You can keep Mexican Street Corn Salad in the fridge for about three days. To store it well, use an airtight container. This keeps the salad fresh and tasty. Cover it tightly to avoid any odors from the fridge. The flavors will blend, making it even better after a day. Yes, you can freeze this salad, but it may change. The texture of the corn and dressing can alter when you thaw it. To freeze, place it in a freezer-safe container. When you want to eat it, move it to the fridge to thaw overnight. Reheat it gently in a pan, if needed. Add a splash of lime juice to refresh the flavors before serving. Mexican Street Corn Salad is a vibrant dish inspired by elote, the classic Mexican street food. It features grilled corn mixed with creamy dressing and bold flavors. Key ingredients include fresh corn, mayonnaise, sour cream, and cheese. Cilantro and lime juice add brightness, while chili powder gives it a kick. The salad is creamy, smoky, and zesty, making it a popular choice for gatherings. Yes, you can use canned corn. However, fresh corn gives better taste and texture. Canned corn can be softer and less crunchy. If you choose canned corn, rinse it well to remove excess salt. Drain it thoroughly before mixing it into the salad. This way, you will keep the salad light and fresh. To make this salad dairy-free, swap dairy ingredients for plant-based options. Use vegan mayo and dairy-free yogurt instead of sour cream. For cheese, try using nutritional yeast or a dairy-free cheese alternative. These swaps help maintain a creamy texture and keep the flavors bright. Taste as you go to ensure it remains delicious. This salad pairs nicely with grilled meats like chicken or shrimp. You can also serve it alongside tacos or burritos for a fun meal. It works well as a side dish at barbecues or picnics. For a light meal, enjoy it on its own. The flavor and texture make it a versatile choice for any table. This blog post covered how to make a delicious Mexican Street Corn Salad. We explored the key ingredients, from fresh corn to zesty lime juice. I shared step-by-step instructions, helpful tips for selecting corn, and variations to customize your dish. Remember, you can easily make this salad your own by adding protein or changing up the cheese. I hope you enjoy creating this vibrant dish that pairs perfectly with your favorite meals!

Mexican Street Corn Salad

Bring a taste of summer to your table with this delightful Mexican Street Corn Salad. Packed with charred corn, creamy dressing, and a kick of lime, this dish is perfect for any gathering. Easy to make in just 35 minutes, it's a flavorful side that everyone will love. Ready to impress your friends and family? Click through to discover the full recipe and tips for serving this vibrant salad!
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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 for an authentic touch, use cotija cheese)

1/4 cup fresh cilantro, finely chopped

1 jalapeño, finely chopped (seeds removed for milder flavor)

1 teaspoon chili powder

1 tablespoon fresh lime juice (preferably freshly squeezed)

Salt and pepper to taste

Optional: extra lime wedges for garnish

Instructions
 

Grill the Corn: Begin by preheating your grill to medium-high heat. Once hot, place the husked corn directly on the grill grates. Grill the corn for approximately 10-12 minutes, turning frequently until all sides are beautifully charred and tender. Once grilled, remove the corn from the heat and set it aside to cool slightly.

    Cut the Kernels: Once the corn is cool enough to handle, stand each ear upright in a large mixing bowl. Using a sharp knife, carefully slice down along the cob to remove the kernels, letting them fall into the bowl as you go. Ensure you get all the juicy kernels!

      Prepare the Dressing: In a separate mixing bowl, combine the mayonnaise, sour cream, crumbled feta (or cotija), chopped cilantro, finely chopped jalapeño, chili powder, lime juice, and a pinch of salt and pepper. Mix thoroughly until all the ingredients are well blended and creamy.

        Combine Ingredients: Pour the creamy dressing over the fresh corn in the mixing bowl. Using a spatula or large spoon, gently toss the corn and dressing together until every kernel is generously coated with the mixture.

          Chill and Serve: Cover the mixed salad and place it in the refrigerator. Let it chill for at least 20 minutes—this allows the flavors to meld beautifully, enhancing the taste of your salad. Before serving, give it a gentle stir to combine.

            Garnish: Present the salad in a large serving bowl or individual cups. For an attractive touch, garnish with additional chopped cilantro and place lime wedges on the side. This adds a burst of color and an extra zest of freshness.

              - Prep Time: 15 minutes

                - Total Time: 35 minutes

                  - Servings: 6-8