Mexican Street Corn Salad Delight

$- 4 ears of fresh corn, husked - 1 vibrant red bell pepper, diced - 1/2 cup finely chopped red onion - 1 cup juicy cherry tomatoes, halved - 1 ripe avocado, diced - 1/2 cup crumbled creamy feta cheese - 1/4 cup fresh cilantro, roughly chopped - Juice of 2 zesty limes - 2 tablespoons extra virgin olive oil - 1 teaspoon smoky chili powder - Salt and freshly ground pepper to taste You may want to swap some ingredients. If you can’t find fresh corn, use frozen corn. It’s easy and still tasty. For the feta cheese, try goat cheese for a different flavor. If red onion is too strong for you, use green onions instead. You can also replace avocado with diced cucumber for a refreshing crunch. When you pick corn, look for husks that are bright green. The silk should be slightly sticky and brown. Gently peel back a part of the husk to check the kernels. They should be plump and yellow or white. Avoid corn with dry or dark spots. Fresh corn tastes the best in your salad! {{ingredient_image_2}} Start by husking the corn. Remove all the green leaves and silk. Rinse the ears under cold water to clean them. It is best to use fresh corn for the best flavor. You can find it at the store or local market. Fresh corn gives the salad a sweet crunch. Preheat your grill to medium-high heat. If you don’t have a grill, a grill pan works too. Place the corn directly onto the grill. Grill the corn for about 10 to 12 minutes. Turn the corn every few minutes. Look for nice char marks. When it feels tender, take it off the grill. Let it cool for a few minutes. Once cool, cut the kernels off the cob with a sharp knife. Make sure to get every last kernel! In a large bowl, add the grilled corn kernels. Next, add the diced red bell pepper, chopped red onion, halved cherry tomatoes, and diced avocado. Each adds flavor and color. In a small bowl, whisk lime juice, olive oil, and chili powder. Add a pinch of salt and pepper. Pour this dressing over the corn and veggies. Toss gently until everything is well mixed. Finally, fold in the crumbled feta cheese and chopped cilantro. This gives the salad a creamy and fresh finish. Enjoy your vibrant dish! To get great grill marks on your corn, start by preheating your grill. Aim for a medium-high heat. Place the husked corn directly on the grill. Rotate it every few minutes. This will help create those beautiful char marks. Grill for about 10-12 minutes. You want the corn to be tender and have nice browning. If you’re using a grill pan, the same rules apply. Just keep an eye on it to avoid burning. Chopping vegetables for your salad can be fun. Use a sharp knife for clean cuts. Start with the red bell pepper. Cut it in half, remove the seeds, and dice it. Next, take your red onion and cut off both ends. Slice it thinly for a great flavor. For cherry tomatoes, simply cut them in half. Lastly, dice your avocado gently to keep it intact. This adds creaminess to your salad. You can prepare your salad ahead of time. Grill the corn and chop the veggies a few hours before serving. Store the corn and veggies separately in the fridge. This keeps them fresh and crisp. Mix them together just before serving. Don’t forget to add the dressing and feta at the last moment. This will keep your salad vibrant and tasty. Enjoy the fresh flavors whenever you’re ready! Pro Tips Grilling Corn Perfectly: To achieve the best char and flavor, soak the corn in water for about 30 minutes before grilling. This helps to keep it moist and prevents burning. Choosing the Right Avocado: Look for avocados that yield slightly to pressure but are not overly soft. This ensures your avocado is ripe and creamy without being mushy. Enhancing Flavor with Lime: For an extra zing, consider adding lime zest to the dressing. This will intensify the citrus flavor and give your salad a refreshing kick. Fresh Herbs for More Flavor: If cilantro isn't your favorite, try substituting with fresh parsley or mint for a different herbaceous note that complements the salad beautifully. {{image_4}} To spice things up, add jalapeños or hot sauce. Diced jalapeños give heat and crunch. You can also use a spicy chili powder blend for depth. Mix in cayenne pepper to the dressing for a kick. Adjust the spice to your taste. This version adds excitement and flavor to every bite. If you want a vegetarian twist, skip the feta cheese. Replace it with a vegan cheese or creamy avocado. You can also add black beans for protein and texture. They boost the nutrition without losing flavor. Try adding corn chips for a crunchy surprise. These swaps keep the dish fresh and tasty. You can make this salad heartier by adding protein. Grilled chicken, shrimp, or tofu all work well. Just chop them into bite-sized pieces before mixing. For a quick option, use canned chickpeas or black beans. These add protein and fiber to the salad. This way, you can enjoy a filling meal that still tastes great. To keep your Mexican street corn salad fresh, place it in an airtight container. Make sure to remove any excess air to avoid spoilage. You can store it in the fridge for up to three days. If you want to keep it longer, consider freezing it. However, the texture of the avocado may change after freezing. Use glass or BPA-free plastic containers. Glass containers are great because they don’t stain and are easy to clean. If you choose plastic, ensure it is food-safe and airtight. This helps maintain the salad's freshness and flavor. When you are ready to eat the salad, it's best served cold or at room temperature. If you need to reheat it, do so gently. Place it in a pan on low heat for just a few minutes. Be careful not to overheat, especially if it has avocado, as it can become mushy. If you don't have feta cheese, try crumbled goat cheese. It offers a similar creaminess. You can also use queso fresco for a milder flavor. For a dairy-free option, try vegan feta made from nuts. This will keep the salad tasty and fresh! Yes, you can make this salad ahead of time! Prepare the corn and mix the veggies. Add the dressing and feta right before serving. This keeps the flavors bright and the ingredients crisp. If left too long, the salad may lose its zing. Mexican street corn salad lasts about 3 days in the fridge. Store it in an airtight container to keep it fresh. You may notice some ingredients soften over time, especially the avocado. Enjoy it within a few days for the best taste! This blog post covered all the steps to make a great corn salad. We discussed key ingredients, substitutes, and tips for selecting fresh corn. You learned how to prep corn and grill it to perfection. We shared tricks for perfect grill marks and how to chop veggies well. You saw ways to spice up the salad and options for storage. Remember, with a few easy steps, you can enjoy this tasty dish. Keep experimenting to find your favorite version!$

Mexican Street Corn Salad Delight

A vibrant and flavorful salad featuring grilled corn, fresh vegetables, and a zesty dressing.

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Prep Time 15

Cook Time 15

Total Time 30

Course Side Dish

Cuisine Mexican

Servings 4

Calories 200 kcal

Ingredients

4 ears fresh corn, husked
1 whole vibrant red bell pepper, diced
0.5 cup finely chopped red onion
1 cup juicy cherry tomatoes, halved
1 whole ripe avocado, diced
0.5 cup crumbled creamy feta cheese
0.25 cup fresh cilantro, roughly chopped
2 whole zesty limes, juiced
2 tablespoons extra virgin olive oil
1 teaspoon smoky chili powder
to taste salt and freshly ground pepper

Instructions

Start by preheating your grill to medium-high heat, ensuring it’s nice and hot for optimal charring.
Carefully place the husked corn directly onto the grill grates. Grill for about 10-12 minutes, turning the corn occasionally until it develops lovely char marks and is tender to the bite. Once grilled, remove the corn and allow it to cool just enough to handle.
After it has cooled, use a sharp knife to cut the kernels off the cob and transfer them to a large mixing bowl, making sure to get every delicious kernel!
Into the bowl with the corn, add the diced red bell pepper, finely chopped red onion, halved cherry tomatoes, and diced avocado.
In a separate small bowl, whisk together the juice of the limes, olive oil, chili powder, along with a pinch of salt and freshly ground pepper.
Drizzle the dressing over the corn and vegetable mixture, and gently toss everything together until well coated and harmonized.
Finally, fold in the crumbled feta cheese and chopped cilantro to add a refreshing and creamy finish to your vibrant salad.

Notes

For an appealing presentation, serve in a rustic bowl or individual cups, garnished with cilantro and lime.

Keyword corn, grilled, salad, vegetarian