DisclaimerTerms Of UseGDPR PolicyCookie Policy

recipetorch

Mexican Street Corn Salad Fresh and Flavorful Recipe

by
To make Mexican Street Corn Salad, gather these ingredients: - 4 ears of fresh corn, husked with kernels removed - 1 cup cherry tomatoes, halved - 1/2 cup red onion, finely chopped - 1/2 cup cotija cheese, crumbled (or feta cheese for a milder flavor) - 1/4 cup fresh cilantro, roughly chopped - 2 tablespoons mayonnaise - 1 tablespoon fresh lime juice (about half a lime) - 1 teaspoon chili powder (adjust to taste) - Salt and freshly ground black pepper to taste Fresh corn is the heart of this dish. I prefer using sweet, summer corn for its juicy flavor. You can grill the corn for a smoky taste, or you can boil it if you prefer. Make sure to husk it well and remove all the silk. After cooking, let the corn cool before cutting off the kernels. This gives the salad a nice crunch and a burst of sweetness. Besides corn, other ingredients add layers of flavor and texture. Cherry tomatoes add bright color and juicy bites. Red onion gives a sharp taste, while cotija cheese offers a salty, creamy element. Fresh cilantro brings a herbaceous note, and the dressing ties it all together. The mayonnaise, lime juice, and chili powder add creaminess and a zesty kick. Salt and pepper balance the flavors perfectly. Together, these ingredients create a refreshing and flavorful salad. First, I grill the corn. I start by preheating my grill to medium heat. Then, I husk the corn and place the ears directly on the grill. I cook the corn for about ten minutes. I turn it often until the kernels are lightly charred. When done, I take it off the grill and let it cool for a few minutes. This gives the corn a nice smoky flavor. After it cools, I use a sharp knife to slice down the length of the ears. I carefully cut to let the kernels fall into a large bowl. It’s important not to cut too deep into the cob. This step makes sure I get all the sweet kernels for my salad. Next, I mix the salad. In the bowl with the fresh corn, I add one cup of halved cherry tomatoes. I also toss in half a cup of finely chopped red onion. Then, I add half a cup of crumbled cotija cheese. If you want a milder taste, you can use feta cheese instead. Lastly, I sprinkle in a quarter cup of roughly chopped cilantro. I gently stir everything together. This helps evenly distribute all the flavors. Now, it’s time to make the dressing. In a small bowl, I whisk together two tablespoons of mayonnaise, one tablespoon of fresh lime juice, and one teaspoon of chili powder. I add a pinch of salt and pepper, too. I mix until it’s smooth. I pour the dressing over the corn and vegetable mixture. Using a spatula, I gently fold everything together. I want to make sure the salad is evenly coated. After that, I taste it. If I need more lime juice or salt, I add it. To let the flavors blend, I cover the salad with plastic wrap. I chill it in the fridge for at least twenty minutes. This makes the salad even tastier. To grill corn just right, start with fresh ears. Preheat your grill to medium heat. Place the corn directly on the grill. Cook for about 10 minutes. Turn the corn every few minutes. You want those kernels to char lightly. This adds great flavor. Once done, let the corn cool down. It’s easier to handle when it’s cooler. Taste is key in this dish. If you like it spicier, add more chili powder. A little kick makes a difference. Adding more lime juice brightens the flavors. You can also sprinkle in more salt. Always taste as you go. Adjust until you find your perfect balance. For a great look, use a large serving bowl. After mixing, sprinkle extra cotija cheese on top. This adds a nice touch. A few cilantro sprigs can also brighten the dish. Serve it chilled or at room temperature. The way you present the salad enhances the overall meal experience. {{image_4}} You can make this salad heartier by adding proteins. Grilled chicken or shrimp works great. You can also use black beans for a plant-based option. Just mix them in with the corn and veggies. They add flavor and make the dish more filling. To keep it vegetarian, simply use feta cheese instead of cotija. For a vegan twist, replace the mayonnaise with avocado or a vegan mayo. You can also add more veggies, like bell peppers or zucchini. This keeps the salad fresh and colorful. While the classic dressing is tasty, you can switch it up. Try a lime vinaigrette made with olive oil, lime juice, and garlic. For a spicy kick, add sriracha or chipotle sauce to the dressing. Each option gives the salad a unique flavor profile. Explore what you like best! To keep your Mexican street corn salad fresh, store it in the fridge. Use an airtight container for best results. This helps to keep the flavors intact and the ingredients crisp. Make sure to cover it well to avoid any unwanted odors from other foods. This salad tastes best cold, so I don't recommend reheating it. If you must warm it up, do so gently in a skillet over low heat. Stir it often to ensure even heating. However, this may change the texture and flavor. When stored correctly, the salad lasts about 3 to 5 days in the fridge. After that, the corn may lose its crunch, and the flavors may fade. Always check for any off smells or changes in texture before eating. For the freshest taste, enjoy it within the first few days. Yes, you can make Mexican Street Corn Salad ahead of time. The flavors blend nicely when it sits. I recommend making it a few hours before serving. You can chill it in the fridge. Just cover it with plastic wrap to keep it fresh. If you can't find cotija cheese, feta cheese works well. Feta has a mild flavor and similar texture. You can also use queso fresco for a lighter touch. Both options taste great in this salad. Yes, this salad is gluten-free. All the ingredients, like corn and fresh veggies, are naturally gluten-free. So, you can enjoy it without worry. Just ensure any added dressings are gluten-free too. This blog post covered everything you need for a tasty Mexican Street Corn Salad. We explored key ingredients like fresh corn and other essentials. The step-by-step guide makes prep easy and fun. Tips for grilling and adjusting flavors enhance every bite. You can even try vegetarian options or different dressings. Remember to store and reheat properly for the best taste. With these insights, you're ready to impress with this vibrant dish. Enjoy making it your own!
Save It Jump to Recipe

Craving a vibrant and tasty dish? Let me share my Mexican Street Corn Salad recipe with you! This dish bursts with fresh flavors that remind you of summer days at the fair. It’s easy to make and perfect for any meal or gathering. Follow my step-by-step guide, and I promise you’ll impress everyone at the table. Let’s dive into this delicious, fresh, and colorful salad!

Ingredients

Full Recipe

To make Mexican Street Corn Salad, gather these ingredients:

– 4 ears of fresh corn, husked with kernels removed

– 1 cup cherry tomatoes, halved

– 1/2 cup red onion, finely chopped

– 1/2 cup cotija cheese, crumbled (or feta cheese for a milder flavor)

– 1/4 cup fresh cilantro, roughly chopped

– 2 tablespoons mayonnaise

– 1 tablespoon fresh lime juice (about half a lime)

– 1 teaspoon chili powder (adjust to taste)

– Salt and freshly ground black pepper to taste

Fresh Corn

Fresh corn is the heart of this dish. I prefer using sweet, summer corn for its juicy flavor. You can grill the corn for a smoky taste, or you can boil it if you prefer. Make sure to husk it well and remove all the silk. After cooking, let the corn cool before cutting off the kernels. This gives the salad a nice crunch and a burst of sweetness.

Other Key Ingredients

Besides corn, other ingredients add layers of flavor and texture. Cherry tomatoes add bright color and juicy bites. Red onion gives a sharp taste, while cotija cheese offers a salty, creamy element. Fresh cilantro brings a herbaceous note, and the dressing ties it all together. The mayonnaise, lime juice, and chili powder add creaminess and a zesty kick. Salt and pepper balance the flavors perfectly. Together, these ingredients create a refreshing and flavorful salad.

Step-by-Step Instructions

Prepping the Corn

First, I grill the corn. I start by preheating my grill to medium heat. Then, I husk the corn and place the ears directly on the grill. I cook the corn for about ten minutes. I turn it often until the kernels are lightly charred. When done, I take it off the grill and let it cool for a few minutes. This gives the corn a nice smoky flavor.

After it cools, I use a sharp knife to slice down the length of the ears. I carefully cut to let the kernels fall into a large bowl. It’s important not to cut too deep into the cob. This step makes sure I get all the sweet kernels for my salad.

Mixing the Salad

Next, I mix the salad. In the bowl with the fresh corn, I add one cup of halved cherry tomatoes. I also toss in half a cup of finely chopped red onion. Then, I add half a cup of crumbled cotija cheese. If you want a milder taste, you can use feta cheese instead. Lastly, I sprinkle in a quarter cup of roughly chopped cilantro. I gently stir everything together. This helps evenly distribute all the flavors.

Combining Flavors

Now, it’s time to make the dressing. In a small bowl, I whisk together two tablespoons of mayonnaise, one tablespoon of fresh lime juice, and one teaspoon of chili powder. I add a pinch of salt and pepper, too. I mix until it’s smooth.

I pour the dressing over the corn and vegetable mixture. Using a spatula, I gently fold everything together. I want to make sure the salad is evenly coated. After that, I taste it. If I need more lime juice or salt, I add it.

To let the flavors blend, I cover the salad with plastic wrap. I chill it in the fridge for at least twenty minutes. This makes the salad even tastier.

Tips & Tricks

Grilling Corn Perfectly

To grill corn just right, start with fresh ears. Preheat your grill to medium heat. Place the corn directly on the grill. Cook for about 10 minutes. Turn the corn every few minutes. You want those kernels to char lightly. This adds great flavor. Once done, let the corn cool down. It’s easier to handle when it’s cooler.

Flavor Adjustments

Taste is key in this dish. If you like it spicier, add more chili powder. A little kick makes a difference. Adding more lime juice brightens the flavors. You can also sprinkle in more salt. Always taste as you go. Adjust until you find your perfect balance.

Presentation Ideas

For a great look, use a large serving bowl. After mixing, sprinkle extra cotija cheese on top. This adds a nice touch. A few cilantro sprigs can also brighten the dish. Serve it chilled or at room temperature. The way you present the salad enhances the overall meal experience.

Variations

Adding Proteins

You can make this salad heartier by adding proteins. Grilled chicken or shrimp works great. You can also use black beans for a plant-based option. Just mix them in with the corn and veggies. They add flavor and make the dish more filling.

Vegetarian and Vegan Options

To keep it vegetarian, simply use feta cheese instead of cotija. For a vegan twist, replace the mayonnaise with avocado or a vegan mayo. You can also add more veggies, like bell peppers or zucchini. This keeps the salad fresh and colorful.

Alternative Dressings

While the classic dressing is tasty, you can switch it up. Try a lime vinaigrette made with olive oil, lime juice, and garlic. For a spicy kick, add sriracha or chipotle sauce to the dressing. Each option gives the salad a unique flavor profile. Explore what you like best!

Storage Info

Refrigeration Guidelines

To keep your Mexican street corn salad fresh, store it in the fridge. Use an airtight container for best results. This helps to keep the flavors intact and the ingredients crisp. Make sure to cover it well to avoid any unwanted odors from other foods.

Reheating Instructions

This salad tastes best cold, so I don’t recommend reheating it. If you must warm it up, do so gently in a skillet over low heat. Stir it often to ensure even heating. However, this may change the texture and flavor.

Shelf Life

When stored correctly, the salad lasts about 3 to 5 days in the fridge. After that, the corn may lose its crunch, and the flavors may fade. Always check for any off smells or changes in texture before eating. For the freshest taste, enjoy it within the first few days.

FAQs

Can I make Mexican Street Corn Salad ahead of time?

Yes, you can make Mexican Street Corn Salad ahead of time. The flavors blend nicely when it sits. I recommend making it a few hours before serving. You can chill it in the fridge. Just cover it with plastic wrap to keep it fresh.

What can I substitute for cotija cheese?

If you can’t find cotija cheese, feta cheese works well. Feta has a mild flavor and similar texture. You can also use queso fresco for a lighter touch. Both options taste great in this salad.

Is this salad gluten-free?

Yes, this salad is gluten-free. All the ingredients, like corn and fresh veggies, are naturally gluten-free. So, you can enjoy it without worry. Just ensure any added dressings are gluten-free too.

This blog post covered everything you need for a tasty Mexican Street Corn Salad. We explored key ingredients like fresh corn and other essentials. The step-by-step guide makes prep easy and fun. Tips for grilling and adjusting flavors enhance every bite. You can even try vegetarian options or different dressings. Remember to store and reheat properly for the best taste. With these insights, you’re ready to impress with this vibrant dish. Enjoy making it your own!

To make Mexican Street Corn Salad, gather these ingredients: - 4 ears of fresh corn, husked with kernels removed - 1 cup cherry tomatoes, halved - 1/2 cup red onion, finely chopped - 1/2 cup cotija cheese, crumbled (or feta cheese for a milder flavor) - 1/4 cup fresh cilantro, roughly chopped - 2 tablespoons mayonnaise - 1 tablespoon fresh lime juice (about half a lime) - 1 teaspoon chili powder (adjust to taste) - Salt and freshly ground black pepper to taste Fresh corn is the heart of this dish. I prefer using sweet, summer corn for its juicy flavor. You can grill the corn for a smoky taste, or you can boil it if you prefer. Make sure to husk it well and remove all the silk. After cooking, let the corn cool before cutting off the kernels. This gives the salad a nice crunch and a burst of sweetness. Besides corn, other ingredients add layers of flavor and texture. Cherry tomatoes add bright color and juicy bites. Red onion gives a sharp taste, while cotija cheese offers a salty, creamy element. Fresh cilantro brings a herbaceous note, and the dressing ties it all together. The mayonnaise, lime juice, and chili powder add creaminess and a zesty kick. Salt and pepper balance the flavors perfectly. Together, these ingredients create a refreshing and flavorful salad. First, I grill the corn. I start by preheating my grill to medium heat. Then, I husk the corn and place the ears directly on the grill. I cook the corn for about ten minutes. I turn it often until the kernels are lightly charred. When done, I take it off the grill and let it cool for a few minutes. This gives the corn a nice smoky flavor. After it cools, I use a sharp knife to slice down the length of the ears. I carefully cut to let the kernels fall into a large bowl. It’s important not to cut too deep into the cob. This step makes sure I get all the sweet kernels for my salad. Next, I mix the salad. In the bowl with the fresh corn, I add one cup of halved cherry tomatoes. I also toss in half a cup of finely chopped red onion. Then, I add half a cup of crumbled cotija cheese. If you want a milder taste, you can use feta cheese instead. Lastly, I sprinkle in a quarter cup of roughly chopped cilantro. I gently stir everything together. This helps evenly distribute all the flavors. Now, it’s time to make the dressing. In a small bowl, I whisk together two tablespoons of mayonnaise, one tablespoon of fresh lime juice, and one teaspoon of chili powder. I add a pinch of salt and pepper, too. I mix until it’s smooth. I pour the dressing over the corn and vegetable mixture. Using a spatula, I gently fold everything together. I want to make sure the salad is evenly coated. After that, I taste it. If I need more lime juice or salt, I add it. To let the flavors blend, I cover the salad with plastic wrap. I chill it in the fridge for at least twenty minutes. This makes the salad even tastier. To grill corn just right, start with fresh ears. Preheat your grill to medium heat. Place the corn directly on the grill. Cook for about 10 minutes. Turn the corn every few minutes. You want those kernels to char lightly. This adds great flavor. Once done, let the corn cool down. It’s easier to handle when it’s cooler. Taste is key in this dish. If you like it spicier, add more chili powder. A little kick makes a difference. Adding more lime juice brightens the flavors. You can also sprinkle in more salt. Always taste as you go. Adjust until you find your perfect balance. For a great look, use a large serving bowl. After mixing, sprinkle extra cotija cheese on top. This adds a nice touch. A few cilantro sprigs can also brighten the dish. Serve it chilled or at room temperature. The way you present the salad enhances the overall meal experience. {{image_4}} You can make this salad heartier by adding proteins. Grilled chicken or shrimp works great. You can also use black beans for a plant-based option. Just mix them in with the corn and veggies. They add flavor and make the dish more filling. To keep it vegetarian, simply use feta cheese instead of cotija. For a vegan twist, replace the mayonnaise with avocado or a vegan mayo. You can also add more veggies, like bell peppers or zucchini. This keeps the salad fresh and colorful. While the classic dressing is tasty, you can switch it up. Try a lime vinaigrette made with olive oil, lime juice, and garlic. For a spicy kick, add sriracha or chipotle sauce to the dressing. Each option gives the salad a unique flavor profile. Explore what you like best! To keep your Mexican street corn salad fresh, store it in the fridge. Use an airtight container for best results. This helps to keep the flavors intact and the ingredients crisp. Make sure to cover it well to avoid any unwanted odors from other foods. This salad tastes best cold, so I don't recommend reheating it. If you must warm it up, do so gently in a skillet over low heat. Stir it often to ensure even heating. However, this may change the texture and flavor. When stored correctly, the salad lasts about 3 to 5 days in the fridge. After that, the corn may lose its crunch, and the flavors may fade. Always check for any off smells or changes in texture before eating. For the freshest taste, enjoy it within the first few days. Yes, you can make Mexican Street Corn Salad ahead of time. The flavors blend nicely when it sits. I recommend making it a few hours before serving. You can chill it in the fridge. Just cover it with plastic wrap to keep it fresh. If you can't find cotija cheese, feta cheese works well. Feta has a mild flavor and similar texture. You can also use queso fresco for a lighter touch. Both options taste great in this salad. Yes, this salad is gluten-free. All the ingredients, like corn and fresh veggies, are naturally gluten-free. So, you can enjoy it without worry. Just ensure any added dressings are gluten-free too. This blog post covered everything you need for a tasty Mexican Street Corn Salad. We explored key ingredients like fresh corn and other essentials. The step-by-step guide makes prep easy and fun. Tips for grilling and adjusting flavors enhance every bite. You can even try vegetarian options or different dressings. Remember to store and reheat properly for the best taste. With these insights, you're ready to impress with this vibrant dish. Enjoy making it your own!

- Mexican Street Corn Salad

Discover the vibrant flavors of Mexican Street Corn Salad with this easy recipe! This refreshing dish combines charred corn, juicy cherry tomatoes, and creamy cotija cheese, all dressed in a zesty lime mayonnaise. Perfect as a side for summer barbecues or as a light meal on its own. Click to explore this delicious recipe and impress your guests with a taste of Mexico in every bite!
Print Recipe Pin Recipe

Ingredients
  

4 ears of fresh corn, husked with kernels removed

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup cotija cheese, crumbled (or feta cheese for a milder flavor)

1/4 cup fresh cilantro, roughly chopped

2 tablespoons mayonnaise

1 tablespoon fresh lime juice (about half a lime)

1 teaspoon chili powder (adjust to taste)

Salt and freshly ground black pepper to taste

Instructions
 

Grill the Corn: Preheat your grill to medium heat. Place the husked corn directly on the grill and cook for about 10 minutes, turning occasionally until the kernels are lightly charred and tender. Remove from grill and let cool for a few minutes.

    Prepare the Corn Kernels: Once the corn is cool enough to handle, use a sharp knife to slice down the length of the ears, allowing the kernels to fall into a large mixing bowl. Be careful to avoid cutting too deep into the cob.

      Mix the Vegetables: To the bowl with the corn, add the halved cherry tomatoes, finely chopped red onion, chopped cilantro, and the crumbled cotija cheese. Gently stir to combine the ingredients.

        Make the Dressing: In a small bowl, whisk together the mayonnaise, fresh lime juice, chili powder, and a pinch of salt and pepper until the mixture is smooth and well blended.

          Combine the Salad: Pour the dressing over the corn and vegetable mixture. Use a spatula or large spoon to gently fold everything together until the salad is evenly coated with the dressing.

            Taste and Adjust: Sample the salad, then adjust the flavors if necessary by adding more lime juice or salt according to your taste preferences.

              Chill and Serve: Cover the salad with plastic wrap and place it in the refrigerator for at least 20 minutes to allow the flavors to meld and intensify. Serve chilled or at room temperature.

                - Presentation Tips: Transfer the salad to a large serving bowl and sprinkle extra crumbled cotija cheese on top for a touch of elegance. Garnish with a few sprigs of cilantro for a pop of color before serving.

                  Prep Time: 15 minutes | Total Time: 35 minutes | Servings: 6

                    Leave a Comment

                    Recipe Rating