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To make a tasty Mexican street corn salad, gather these ingredients: - 4 ears of corn, husked and cleaned - 1/2 cup red bell pepper, finely diced - 1/4 cup red onion, finely diced - 1/2 cup queso fresco, crumbled - 1/4 cup mayonnaise - 1 tablespoon fresh lime juice - 1 teaspoon chili powder - 1/2 teaspoon ground cumin - Salt, to taste - Freshly ground black pepper, to taste - Fresh cilantro, chopped (for garnish) These ingredients create a fresh salad with bold flavors. The corn brings sweetness, while the peppers and onions add crunch. The queso fresco gives a creamy touch, and the spices make it pop. You can make this salad your own with a few swaps: - Mayonnaise: Use Greek yogurt for a lighter option. It adds creaminess without extra fat. - Queso Fresco: Feta cheese works well if you can't find queso fresco. It gives a similar taste. - Vegan Options: Substitute mayonnaise with avocado or a plant-based mayo. Use a vegan cheese for queso fresco. For seasonal ingredients, consider adding diced tomatoes in summer or roasted butternut squash in fall. Both options provide a unique twist to the dish. Start by preheating your grill to medium-high heat. This step is key to getting that perfect char. Place the husked corn on the grill, making sure to turn it every few minutes. You want to grill it for about 10 to 12 minutes. Look for nice grill marks, and the kernels should feel tender. Before grilling, husk the corn. Remove all the silk and any discolored leaves. Rinse it briefly under cold water to clean it. This prep helps the corn cook evenly. Once the corn is grilled, let it cool for a few minutes. Use a sharp knife to slice off the kernels. Make sure to slice down the cob to get all the good bits. Place the fresh kernels in a large mixing bowl. Next, add the diced red bell pepper, diced red onion, and crumbled queso fresco to the bowl. Mix gently but thoroughly. The right balance of ingredients makes the salad pop. You want each bite to have a bit of everything. To make the dressing, grab a small bowl. Whisk together the mayonnaise, fresh lime juice, chili powder, ground cumin, salt, and black pepper. Keep whisking until the mixture is smooth. This dressing packs a punch! Drizzle the dressing over the corn and veggies. Use a spatula to fold everything together. Make sure every piece gets coated. Taste the salad and adjust the seasoning if needed. If it feels bland, add more lime juice or chili powder. Let the salad sit for about 10 minutes. This resting time lets the flavors mingle. Just before serving, top it off with fresh cilantro for a burst of color and flavor. For the full recipe, refer to the earlier section. Enjoy your fresh and flavorful Mexican Street Corn Salad! For serving your Mexican Street Corn Salad, think colorful! Use a big bowl to show off the bright ingredients. Garnish with fresh cilantro and lime wedges. This makes the dish pop. Pair it with grilled meats or tacos. The salad brings a fresh crunch to rich meals. You can also serve it as a side at parties. It adds fun and flavor to any dish. Want more flavor? Consider adding spices! Try garlic powder or smoked paprika. These spices add depth and warmth. Fresh herbs like parsley or chives also boost taste. If you like heat, add cayenne pepper or jalapeños. Start with a small amount, then adjust to your spice level. Taste as you go to find your perfect mix. Watch out for overcooking the corn. Too much heat can make it mushy. Grill it just until tender with nice char marks. Also, mix the dressing well. This ensures every bite is full of flavor. Don’t forget to let the salad sit for a while. This helps the flavors blend beautifully. Lastly, balance your seasonings. A little salt and lime juice can make a big difference. For the full recipe, check out the detailed steps above. {{image_4}} You can easily change the taste of your Mexican street corn salad. For a spicy kick, add diced jalapeños or a splash of hot sauce. If you like sweet flavors, try adding a spoonful of honey or some diced mango. For a tangy twist, mix in some chopped pickled red onions or extra lime juice. These small changes make a big difference in flavor. Feel free to play with the ingredients in this salad. You can swap the red bell pepper for corn, black beans, or avocados. Each new veggie adds a unique taste. If you want protein, try adding grilled chicken or shrimp. These additions make the salad heartier and more filling. This recipe can fit many diets. For a gluten-free option, check your mayonnaise brand. Most are gluten-free, but it’s good to be sure. If you want a vegan version, you can use avocado instead of mayonnaise and skip the queso fresco. For a low-calorie option, cut back on the mayo and cheese or use a yogurt alternative. These changes keep the flavor while fitting your dietary needs. To keep your salad fresh, store it in an airtight container. This helps prevent air and moisture from getting in. Make sure to cool the salad to room temperature before sealing it. If you add any garnishes, like cilantro, store those separately. This keeps them fresh and bright. Typically, you can enjoy this salad cold. If you prefer it warm, gently heat it in a pan over low heat. Stir often to avoid burning. You can also use a microwave to warm it up. Just heat for a short time and stir in between. You can store Mexican Street Corn Salad in the fridge for about 3 to 5 days. After that, check for any signs of spoilage, like a sour smell or changes in texture. If it looks or smells off, it’s best to toss it. Enjoy the freshness while it lasts! Check out the Full Recipe for more details. Mexican Street Corn Salad lasts about 3 to 5 days in the fridge. Store it in an airtight container to keep it fresh. Watch for signs of spoilage, like a change in smell or color. If it smells off or looks slimy, it is best to toss it. Yes, you can make this salad ahead of time. I recommend making it a day in advance. This allows the flavors to blend nicely. Just keep it in the fridge until you're ready to serve. Add fresh cilantro just before serving for extra flavor. You can add many ingredients to this salad. Consider diced avocado for creaminess. Chopped jalapeños can add heat. Black beans or diced tomatoes make great additions too. Feel free to mix it up based on your taste. Fresh corn gives the best flavor, but you can use frozen or canned corn. If you use frozen corn, make sure to thaw it first. Canned corn should be drained and rinsed. These options work well, but fresh corn packs a punch in taste. This salad is best served cold. Chilling enhances the flavors and makes it refreshing. However, you can serve it at room temperature if needed. Just don’t serve it warm, as it changes the texture and taste. Enjoy it chilled for the best experience. This blog covered how to make a tasty Mexican Street Corn Salad. We discussed the ingredients needed and offered substitution options for various diets. Our step-by-step instructions guided you through grilling corn and mixing flavors just right. I shared tips for serving and avoiding common mistakes. You learned about variations and proper storage methods. In conclusion, enjoy this salad's vibrant flavors in many ways. Experiment with your own ideas and share it with friends. Simple ingredients can create delicious meals!

Mexican Street Corn Salad

Discover the vibrant flavors of Zesty Mexican Street Corn Salad, a perfect addition to any meal! This easy recipe combines grilled corn, fresh veggies, and a creamy dressing that will tantalize your taste buds. With just a few simple steps, you can create a refreshing dish that's sure to impress. Ready to elevate your next gathering? Click through to explore this delicious recipe and delight in every bite!
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Ingredients
  

4 ears of corn, husked and cleaned

1/2 cup red bell pepper, finely diced

1/4 cup red onion, finely diced

1/2 cup queso fresco, crumbled

1/4 cup mayonnaise

1 tablespoon fresh lime juice

1 teaspoon chili powder

1/2 teaspoon ground cumin

Salt and freshly ground black pepper to taste

Fresh cilantro, chopped (for garnish)

Instructions
 

Begin with grilling the corn: Preheat your grill to medium-high heat. Once heated, arrange the husked corn on the grill, cooking for about 10-12 minutes. Be sure to turn the corn occasionally to achieve an even char on all sides until the kernels are tender and have grill marks. Once grilled, remove the corn from the grill and allow it to cool for a few minutes.

    Once the corn is manageable to handle, use a sharp knife to carefully slice off the kernels from each cob. Transfer the freshly cut corn kernels into a large mixing bowl.

      To the bowl with the corn, add the diced red bell pepper, diced red onion, and crumbled queso fresco, stirring gently to combine the ingredients evenly.

        In a separate small bowl, prepare the dressing by whisking together the mayonnaise, fresh lime juice, chili powder, ground cumin, salt, and freshly ground black pepper until the mixture is smooth and well blended.

          Drizzle the dressing over the corn and vegetable mixture. Using a spatula or large spoon, gently toss everything together until all ingredients are thoroughly coated with the dressing.

            Taste the salad and adjust the seasoning as needed by adding extra salt, lime juice, or chili powder to suit your palate.

              Allow the salad to rest for about 10 minutes at room temperature. This waiting period allows the flavors to meld beautifully, enhancing the overall taste.

                Just before serving, garnish the salad with freshly chopped cilantro to add a vibrant touch and a burst of freshness.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6

                    - Presentation Tips: For serving, place the salad in a large, colorful bowl and sprinkle additional cilantro and a few lime wedges on top for a vibrant visual appeal.