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To make Mexican Street Corn Salad, you need these fresh and tasty ingredients: - Fresh corn (4 ears) - Mayonnaise (1/2 cup) - Queso fresco or feta cheese (1/2 cup) - Fresh cilantro (1/4 cup, chopped) - Jalapeño (1, finely diced) - Garlic (2 cloves, minced) - Lime juice (from 2 limes) - Chili powder (1 teaspoon) - Salt and pepper (to taste) - Optional: Red onion (1/4 cup, diced) Each ingredient plays a key role in creating that vibrant and bold flavor. Fresh corn gives the salad sweetness and crunch. Mayonnaise adds creaminess, while queso fresco or feta cheese brings a salty bite. Cilantro adds a fresh touch, and jalapeño gives it a mild kick. Garlic enhances the overall taste. Lime juice brightens the salad, while chili powder adds warmth. You can skip the red onion if you prefer a milder taste, but it adds a nice crunch and flavor. This mix of ingredients makes the salad colorful and fun to eat. - Preheat the grill to medium-high heat. - Place the corn on the grill. Grill for 10-12 minutes until charred and tender. - Turn the corn occasionally for even cooking. Remove from the grill and let it cool. - Once the corn is cool, cut the kernels off the cob into a mixing bowl. - In a separate bowl, mix the mayonnaise, lime juice, minced garlic, chili powder, and a pinch of salt and pepper. - Stir until the dressing is well combined. Pour the dressing over the corn kernels in the mixing bowl. - Add the crumbled queso fresco, chopped cilantro, diced jalapeño, and diced red onion if you like. Gently mix until everything is coated. - Taste the salad and adjust the seasoning if needed. Add more salt, pepper, or lime juice. - For the best flavor, cover and chill the salad for at least 30 minutes. - Give the salad a quick toss before serving. Garnish with extra cilantro and chili powder for a nice touch. Selecting fresh corn is key. Look for bright green husks. The kernels should feel plump and firm. If you can, pick corn on the same day you plan to make the salad. This gives the best taste. For the best texture, grill your corn until it's charred. This adds a smoky flavor. After grilling, let it cool before cutting off the kernels. This makes it easier and safer to handle. Want to boost the flavors? Mix in extra lime juice for brightness. You can also add more spices like chili powder or even cumin. This can make your salad pop with flavor. Pair your Mexican street corn salad with barbecued dishes. It works great with grilled chicken or ribs. The cool salad balances the heat from the grill. Serve your salad cold. This keeps it fresh and tasty. If you want to impress guests, try serving it in tortilla bowls. This adds a fun twist and makes it easy to share. {{image_2}} You can easily change some ingredients to fit your taste. - Alternative cheeses: You can swap queso fresco for feta cheese or even cotija. Each cheese adds a unique flavor. - Vegan mayonnaise options: If you prefer a vegan version, use avocado or a store-bought vegan mayo. Both will add creaminess. - Other fresh herbs: Try adding fresh mint or parsley for a different twist. These herbs bring bright flavors to the salad. Boosting the flavor of your Mexican street corn salad is simple. - Adding different peppers: For more heat, try using poblano or serrano peppers. They will add a spicy kick. - Incorporating fresh avocados: Diced avocado adds creaminess and richness. It pairs well with the corn and other flavors. - Exploring different spices: Try adding cumin or smoked paprika. These spices can deepen the taste and give a smoky flavor. Feel free to mix and match these ideas to create a salad that suits your taste! To keep your Mexican street corn salad fresh, use an airtight container. Glass or plastic containers both work well. Store it in the fridge right after serving. This helps keep flavors bright and tasty. For best quality, eat the salad within three days. You should not reheat this salad. The fresh taste comes from the cold ingredients. If it seems dry after resting, add a splash of lime juice. Stir it well before serving again. This helps to refresh the flavors and texture. Enjoy your salad cold for the best experience! What is the best time to serve this salad? I love serving this salad at summer barbecues or picnics. It pairs well with grilled meats and adds a fresh touch to any meal. You can also serve it as a side dish for taco night. Can I use canned corn instead of fresh? You can use canned corn, but fresh corn gives the best flavor. Canned corn may lack the crispness and sweetness of fresh corn. If you go with canned, drain it well and rinse to reduce salt. How long will the salad keep in the fridge? This salad will last about 3 days in the fridge. Keep it in an airtight container. The flavors may change, but it will still taste great. Is it gluten-free? Yes, Mexican Street Corn Salad is gluten-free. All the ingredients used are safe for those with gluten sensitivities. Can this salad be made dairy-free? You can make this salad dairy-free. Just skip the queso fresco and use a dairy-free mayo. You can add extra lime juice for flavor. Suggestions for low-calorie substitutions To make this salad lower in calories, use Greek yogurt instead of mayonnaise. You can also reduce the cheese or use less mayonnaise. Add more veggies like bell peppers for extra crunch. This blog post covered how to make a tasty Mexican street corn salad. We shared the key ingredients, detailed grilling and mixing steps, plus useful tips to perfect your dish. You learned about variations, storage methods, and answers to common questions. Remember, using fresh ingredients makes a big difference in flavor. Whether serving at a barbecue or enjoying as a snack, this salad shines. Enjoy making your salad and impress your friends and family with this delightful treat.

Mexican Street Corn Salad

Dive into the vibrant flavors of this Mexican Street Corn Salad! With fresh grilled corn, creamy dressing, and a kick of jalapeño, this salad is perfect for summer gatherings or a tasty side dish. It's easy to make and bursting with deliciousness. Ready to impress your taste buds? Click through to explore the full recipe and get ready for a flavorful twist on a classic favorite!
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Ingredients
  

4 ears of fresh corn, husked and cleaned

1/2 cup mayonnaise

1/2 cup crumbled queso fresco (or feta cheese)

1/4 cup fresh cilantro, chopped

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

2 cloves garlic, minced

Juice of 2 limes

1 teaspoon chili powder

Salt and pepper to taste

Optional: 1/4 cup diced red onion

Instructions
 

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

    Cut the Kernels: Once cool enough to handle, carefully cut the kernels off the cob into a large mixing bowl.

      Make the Dressing: In a separate small bowl, mix together the mayonnaise, lime juice, minced garlic, chili powder, and a pinch of salt and pepper. Stir until well combined.

        Combine Ingredients: Pour the dressing over the corn kernels in the mixing bowl. Add the crumbled queso fresco, chopped cilantro, diced jalapeño, and diced red onion (if using). Gently mix until everything is evenly coated.

          Adjust Seasoning: Taste and adjust seasoning with additional salt, pepper, or lime juice as needed.

            Chill: For the best flavor, cover and refrigerate the salad for at least 30 minutes before serving.

              Serve: Give the salad a quick toss before serving, and consider garnishing with extra cilantro and a sprinkle of chili powder.

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