![To make a delicious Mexican street corn salad, gather these key ingredients: - 4 ears of fresh corn, husked and cleaned - 1 small red onion, finely diced - 1 cup cherry tomatoes, halved - 1 ripe avocado, diced - 1/2 cup fresh cilantro, chopped - 1/2 cup crumbled cotija cheese (or feta) - 2 tablespoons mayonnaise - 2 tablespoons Greek yogurt - 1 tablespoon fresh lime juice - 1 teaspoon chili powder - Salt and pepper to taste These ingredients blend to create a fresh and vibrant salad bursting with flavor. You can add a personal touch with these optional ingredients: - Jalapeños for heat - Bell peppers for crunch - Black beans for protein - Radishes for extra crunch - Lime zest for more citrus flavor Feel free to mix and match to suit your taste. If you have any dietary needs, here are some substitutions: - Use grilled zucchini instead of corn for a veggie option. - Replace cotija cheese with nutritional yeast for a vegan choice. - Swap mayonnaise for a dairy-free version or avocado for creaminess. - Use lime juice from a bottle if fresh limes are not available. These swaps make the salad enjoyable for everyone while keeping the taste intact. For the full recipe, check out the details above. First, grill the corn. Preheat your grill to medium-high heat. Place the corn directly on the grill. Cook for about 8-10 minutes. Turn the corn often. Look for charred and tender kernels. Once grilled, take the corn off and let it cool. This step is key for flavor. After the corn cools, cut the kernels off the cobs. Use a sharp knife for safety. Place the kernels in a large bowl. Next, add the diced red onion. Slice the cherry tomatoes in half and add them too. Then, toss in the diced avocado and chopped cilantro. Gently mix everything together. Be careful not to mash the avocado. In a small bowl, combine the mayonnaise and Greek yogurt. Add fresh lime juice for zest. Then, sprinkle in the chili powder, salt, and pepper. Whisk until smooth. This dressing ties all the flavors together. Drizzle the dressing over the corn mixture. Use a spatula to fold it all together. Make sure the dressing coats every piece. Finally, sprinkle crumbled cotija cheese on top. Give it one last gentle toss. At this point, taste the salad. Adjust the seasoning if needed. You can add more lime juice or chili powder for extra kick. Enjoy your fresh and flavorful Mexican street corn salad! For the full recipe, check out the details above. Grilling corn is key to a great Mexican street corn salad. Start with fresh corn, as it tastes best. Preheat your grill to medium-high heat. Place the husked corn directly on the grill. Cook for about 8 to 10 minutes, turning it often. Look for charred spots on the kernels. This adds a smoky flavor. Once done, let the corn cool before cutting off the kernels. Balancing flavors makes this salad shine. Combine sweetness from the corn with the tang of lime juice. Use fresh herbs, like cilantro, for a bright taste. The creamy dressing adds richness. Crumbled cotija cheese gives a salty kick. Adjust seasoning with salt and pepper to your liking. If you want heat, add more chili powder. Taste as you mix to find your perfect balance. A colorful presentation makes your salad inviting. Use a large, vibrant bowl to serve. For individual servings, small cups work well. Garnish with extra cilantro on top for a fresh look. A sprinkle of chili powder adds a pop of color. Add a lime wedge on the side for a fun touch. This not only looks great but also enhances the flavor. For the full recipe, check out the detailed steps. {{image_4}} While fresh corn shines in this salad, you can try a few other types. Canned corn works well if you’re short on time. Just rinse it to remove excess salt. Frozen corn is another great option. Simply thaw and drain it before adding to your salad. Each type brings a unique taste and texture. Experiment to find your favorite! Want to make this salad more filling? Add some protein! Grilled chicken, shrimp, or black beans can give it a nice boost. Shredded rotisserie chicken is a quick option. If you prefer seafood, grilled shrimp adds a lovely flavor. For a plant-based twist, try black beans or chickpeas. They add protein and make the dish even more satisfying. You can easily adapt this salad to fit a vegan or dairy-free diet. Instead of cotija cheese, use crumbled tofu or vegan cheese. Replace Greek yogurt and mayonnaise with cashew cream or a dairy-free yogurt. These swaps keep the flavors while making it suitable for everyone. You won’t miss the dairy at all! For the full recipe, check out the [Full Recipe]. Storing your Mexican street corn salad is easy. First, place any leftovers in an airtight container. This keeps it fresh for longer. Make sure to cool the salad to room temperature before sealing it. If you have leftover dressing, store it separately for the best taste. You can enjoy this salad cold or at room temperature. If you prefer to reheat it, use a microwave. Heat for 30 seconds at a time until warm. Stir it gently to heat evenly. I recommend serving it fresh rather than reheating. The flavors shine better when the salad is chilled. Your Mexican street corn salad stays fresh in the fridge for about 3 days. After that, the corn might lose its crunch. To keep it fresh longer, add the avocado just before serving. This helps prevent browning. If it starts to smell or look off, it's best to toss it. Enjoy the full flavors while it's still fresh! For the full recipe, check the details above. Mexican Street Corn Salad comes from the popular street food called elote. Elote features grilled corn on the cob, slathered in creamy sauces, and topped with cheese and spices. Street vendors serve this dish all over Mexico. The salad version adds fresh veggies and is easier to eat. This twist keeps the flavors but adds a fun, colorful touch. Yes, you can make this salad ahead of time! It tastes even better after sitting for a while. Just keep it in the fridge for up to a day before serving. Make sure to add the avocado and cheese right before serving to keep them fresh. This way, you keep the salad vibrant and tasty. You can pair this salad with many dishes. It goes great with grilled chicken, tacos, or burgers. You can serve it as a side dish at barbecues or picnics. For a full meal, try it with rice or beans. The flavors complement each other well, making every bite delightful. It’s best to eat leftovers within three days. If stored properly in the fridge, the salad stays good for a short time. Check for any strange smells or changes in texture before eating. If it looks or smells off, it’s safer to throw it out. Always trust your senses when it comes to food safety. Mexican street corn salad is easy and packed with flavor. You learned about key ingredients, tips for preparing corn, and ways to customize your dish. The steps to mix and dress the salad are simple. I shared fun variations, storage advice, and common questions for clarity. Enjoy making this vibrant salad and impress your friends and family. With these tips, it’s hard to go wrong. Dive into the flavors and explore your creativity in the kitchen!](https://lazychefmagic.com/wp-content/uploads/2025/05/0cfe1f20-ed04-462a-ba55-55260d1269cc-250x250.webp)
- Mexican Street Corn Salad
Brighten up your meal with this Zesty Mexican Street Corn Salad! Bursting with fresh flavors from grilled corn, creamy avocado, and tangy lime, this easy recipe is perfect for gatherings or a light lunch. Toss in cherry tomatoes, red onion, and cotija cheese for a delicious twist. Ready in just 30 minutes, it's a crowd-pleaser that will impress your family and friends. Click to explore this vibrant recipe and bring a taste of Mexico to your table!