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- Fresh corn: 4 ears, shucked - Cherry tomatoes: 1 cup, halved - Red onion: 1/2, finely chopped - Cotija cheese: 1/2 cup, crumbled - Fresh cilantro: 1/4 cup, chopped - Avocado: 1, diced - Mayonnaise: 2 tablespoons - Sour cream: 1 tablespoon - Fresh lime juice: 1 tablespoon - Chili powder: 1 teaspoon - Salt and pepper: to taste Gathering the right ingredients is the first step to making Mexican street corn salad. You want the freshest corn possible. Look for ears that feel firm and have bright green husks. Fresh cherry tomatoes add a nice sweetness. Use a red onion for a mild bite. Cotija cheese gives a salty kick that you won't want to skip. Fresh cilantro adds a burst of flavor. For creaminess, mayonnaise and sour cream blend beautifully. The lime juice brightens the dish and adds a zesty note. Chili powder brings warmth without too much heat. Salt and pepper help to enhance all the flavors in your salad. When you have all these ingredients ready, you're set to create a delicious and fresh dish. Each bite will take you straight to the streets of Mexico! First, preheat your grill or grill pan to medium-high heat. This step ensures the corn cooks evenly. Once it's hot, place the shucked ears of corn directly on the grill. Cook for about 8 to 10 minutes. Turn the corn occasionally to get a nice char. The kernels should be tender and slightly charred. After grilling, take the corn off the heat and let it cool for a few minutes. Once the corn is cool enough to handle, carefully slice the kernels off the cob with a sharp knife. Gather the kernels in a large mixing bowl. To this bowl, add 1 cup of halved cherry tomatoes, 1/2 of a finely chopped red onion, 1/4 cup of chopped fresh cilantro, and 1 diced avocado. Gently mix all these ingredients to combine them well. In a separate small bowl, whisk together 2 tablespoons of mayonnaise, 1 tablespoon of sour cream, 1 tablespoon of fresh lime juice, and 1 teaspoon of chili powder. Add a pinch of salt and pepper to taste. Keep whisking until the dressing is smooth and well-blended. Pour this creamy dressing over the corn mixture. Gently fold the dressing into the salad, ensuring all the ingredients get coated. To finish, sprinkle 1/2 cup of crumbled cotija cheese over the top. Give it one last gentle mix to incorporate the cheese without mashing the avocado. Taste the salad and adjust the seasonings if needed. If you want more zing, add a bit more lime juice or chili powder. Serve the salad in a large bowl or on a colorful platter for a vibrant presentation. To make your Mexican street corn salad pop, adjust the lime and chili powder. If you want a tangy kick, add more lime juice. For a spicy twist, sprinkle in extra chili powder. Both will give your salad that authentic flavor. Fresh herbs can also boost taste. I love adding more cilantro for a bright, fresh note. You can even try parsley or scallions to mix things up. These herbs enhance the overall flavor and add a nice touch. Grilling corn perfectly is key. Preheat your grill to medium-high. Place the corn directly on the grill. Cook for about 8-10 minutes, turning it often. Look for nice char marks. This gives the corn that smoky flavor we love. Handling avocados can be tricky. To prevent browning, cut them last. If you want to prep in advance, squeeze lime juice on the diced avocado. This helps keep the bright color and fresh taste. {{image_4}} You can easily adjust this salad. If you're dairy-free, replace cotija cheese with nuts or seeds. You can use cashew cream or tahini for the dressing. They add creaminess without dairy. Want more protein? Add black beans or extra corn. Both options make the salad heartier. They also add flavor and color. Do you like heat? You can increase the spice with jalapeños. Dice them finely and mix them in. They will add a nice kick to your salad. You can also experiment with different chili powders. Each type brings its own flavor. Smoked chili powder adds depth, while cayenne gives more heat. Adjust the spice to fit your taste! To store leftovers in the refrigerator, place the salad in an airtight container. This keeps it fresh and safe. Make sure to cover it tightly. It’s best to eat the salad within three days for the best taste. If you want to freeze any components, like the corn, do so before mixing. Freeze cooked corn in a freezer bag. Remove as much air as possible. You can also freeze the dressing separately but keep it in a sealed container. The salad stays fresh for about three days in the fridge. After that, the ingredients may spoil. Look for signs of spoilage like a sour smell or discoloration. If the avocado turns brown or mushy, it's time to toss it. Always trust your senses; if it looks or smells off, don’t eat it! Mexican Street Corn Salad is a fresh dish that packs bold flavor. It features grilled corn, which gives it a smoky taste. This salad usually has cherry tomatoes, onions, cilantro, and creamy cotija cheese. The mix of lime juice, mayonnaise, and chili powder adds a zesty kick. It’s a simple yet vibrant dish, perfect for summer gatherings or barbecues. Yes, you can make this salad ahead of time. Prepare the salad and store it in the fridge. The best time to serve it is within a few hours. If you make it too early, the avocado may brown. To prevent this, add the avocado just before serving. This keeps everything fresh and tasty. You can use canned corn, but fresh corn shines in this recipe. Fresh corn has a sweet crunch that canned corn lacks. Canned corn may be softer and less flavorful. If you choose canned corn, rinse it well to remove the extra salt. This helps keep your salad light and bright. Serve the salad in a large bowl or a colorful platter. Garnish it with extra cilantro for a fresh look. You can add lime wedges on the side for extra zing. This salad pairs well with grilled meats or as a tasty side for tacos. Enjoy it chilled for the best taste. This blog post shared how to make a tasty Mexican Street Corn Salad. We discussed key ingredients, like fresh corn and cherry tomatoes, and step-by-step instructions to create it. I offered tips to boost flavor and suggested ways to store your salad. Remember, you can adjust the spice or swap ingredients for your taste. Enjoy experimenting with this dish, and don't hesitate to make it your own!

Mexican Street Corn Salad

Elevate your summer gatherings with this Zesty Mexican Street Corn Salad! This vibrant dish combines grilled corn, cherry tomatoes, avocado, and a creamy dressing for a mouthwatering explosion of flavor. Easy to prepare and perfect for parties, it’s sure to impress your guests. Ready in just 25 minutes, this salad serves four and is a must-try! Click through to find the full recipe and make your next meal unforgettable!
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Ingredients
  

4 ears of fresh corn, shucked

1 cup cherry tomatoes, halved

1/2 red onion, finely chopped

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

1 avocado, diced

2 tablespoons mayonnaise

1 tablespoon sour cream

1 tablespoon fresh lime juice

1 teaspoon chili powder

Salt and freshly ground black pepper to taste

Instructions
 

Begin by preheating your grill or grill pan to medium-high heat, ensuring it is well-heated before you add the corn.

    Place the shucked ears of corn directly onto the grill. Cook for about 8-10 minutes, turning occasionally to achieve an even char. The corn should be slightly charred and tender. Once done, remove from the grill and allow it to cool for a few minutes.

      After the corn has cooled enough to handle, carefully slice the kernels off the cob using a sharp knife. Gather the kernels in a large mixing bowl.

        To the bowl with the corn, add the halved cherry tomatoes, finely chopped red onion, fresh cilantro, and diced avocado. Gently mix the ingredients together to combine.

          In a separate small bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and a pinch of salt and pepper until the mixture is smooth and well-blended.

            Pour the creamy dressing over the corn mixture and gently fold it in, ensuring that all the ingredients are well-coated with the dressing.

              Finally, sprinkle the crumbled cotija cheese over the top of the salad. Give it one last gentle mix to incorporate the cheese without mashing the avocado.

                Taste the salad and adjust the seasonings as desired. If you prefer more zing, feel free to add a bit more lime juice or chili powder.

                  Prep Time, Total Time, Servings: 15 minutes | 25 minutes | 4 servings

                    - Presentation Tips: Serve the salad in a large, colorful bowl or on a vibrant platter. Garnish with extra fresh cilantro leaves and a light sprinkling of chili powder for a pop of color. For an added touch of freshness, include lime wedges on the side!