![To make a great Mexican Street Corn Salad, you need fresh and simple ingredients. Here’s what you need: - 4 ears of fresh corn, husked and cleaned - 1/2 cup cotija cheese, crumbled into small pieces - 1/4 cup creamy mayonnaise - 2 tablespoons tangy sour cream - 1 teaspoon chili powder (adjust to taste) - Juice of 1 lime (about 2 tablespoons) - 1/4 cup fresh cilantro, finely chopped - 1/4 teaspoon salt (or to taste) - 1/4 teaspoon freshly ground black pepper (or to taste) - 1/4 cup red onion, finely diced - 1 jalapeño pepper, seeds removed and minced (optional for added heat) This mix of ingredients creates a bold and tasty dish. The corn gives sweetness, while cotija cheese adds a creamy and salty touch. The lime juice brings a bright, fresh flavor that makes your taste buds dance. For extra flavor, consider adding fresh herbs like parsley or green onions. You can also try mixing in diced bell peppers or radishes for a crunchy twist. If you want to change things up, think about using feta cheese instead of cotija. You can also add cooked black beans for a protein boost. Don't forget to check the [Full Recipe] for all the steps to create this delightful salad! To start, preheat your grill to medium-high heat. This is key for getting those lovely grill marks on the corn. While the grill heats up, husk and clean the corn. You want it free of silk and dirt for the best flavor. Next, prepare the dressing. In a bowl, mix creamy mayonnaise, tangy sour cream, chili powder, lime juice, salt, and black pepper. Whisk until smooth. Once the corn is grilled and ready, you will assemble all the ingredients. Now, let’s get to grilling! Place the husked corn on the grill. Cook for about 10-12 minutes. Turn the corn every few minutes. This helps it char evenly. Look for golden kernels and nice grill marks. Once done, let it cool before cutting. To cut the corn, use a sharp knife. Carefully slice the kernels off the cob. Drop them into a large bowl. Now, add your dressing to the bowl. Mix in crumbled cotija cheese, chopped cilantro, diced red onion, and minced jalapeño if you want some heat. Toss gently to combine everything. Taste your salad and adjust the flavor. You might want more lime juice or salt. It’s all about what you like! For serving, you can enjoy it warm or chilled. For a nice touch, add more cotija cheese and cilantro on top. This makes it look extra delicious and inviting. For the Full Recipe, check out the detailed instructions and measurements! When making Mexican Street Corn Salad, watch for a few common mistakes. - Overcooking corn or insufficient seasoning: Overcooked corn loses its crunch. It should be tender yet crisp. Season the corn well before mixing in other ingredients. This adds flavor. - Improper mixing techniques: When mixing, be gentle. You want to keep the kernels intact. If you mix too hard, you may mash them. Tasting your salad is key to great flavor. Here are some tips: - Adjusting spice levels and acidity: Start with the suggested chili powder. After mixing, taste it. If you want more heat, add more chili powder or jalapeño. - Serving temperatures and presentation: This salad is best served slightly warm or chilled. For a great look, top with extra cotija cheese and cilantro. Good tools make cooking easier. Here are my top picks: - Best grill tools for grilling corn: Use a grill basket or skewers to keep corn in place. This helps with even cooking. - Bowls and utensils for mixing salad: Use a large mixing bowl for all the ingredients. A wooden spoon works well for gentle mixing. For the complete recipe, check out the Full Recipe. {{image_4}} You can change up the dressing to fit your taste. Here are some great substitutes: - Use Greek yogurt instead of sour cream. - Swap mayonnaise for avocado for a creamy texture. - Try vegan mayo if you want a plant-based option. These swaps keep the flavor while meeting different dietary needs. They help make the salad suitable for vegans and those who avoid dairy. To make your salad even better, add more ingredients. Here are some tasty ideas: - Diced red bell pepper for a sweet crunch. - Chopped cucumber for a refreshing bite. - Black beans for added protein and fiber. If you want to make the salad more filling, consider adding protein like: - Grilled chicken for a tasty twist. - Shrimp or blackened fish for a seafood flair. These extras boost flavor and make your dish heartier. You can also explore other cultures with your street corn salad. Here are some fun ideas: - Add cilantro lime dressing for a zesty kick. - Try Thai chili sauce for a sweet and spicy blend. - Use za'atar seasoning for a Middle Eastern flair. Each twist brings new flavors to your dish. Experiment with spices to find your favorite combination. For the full recipe, check out the [Full Recipe]. To keep your Mexican Street Corn Salad fresh, use airtight containers. Glass or plastic containers with tight lids work best. Make sure the salad cools to room temperature before sealing it. This prevents moisture build-up inside the container. If you have leftovers, store them in the fridge right away. Can you freeze Mexican Street Corn Salad? Yes, but it's not ideal. Freezing can change the texture of the corn and other ingredients. If you decide to freeze it, use a freezer-safe container. Portion the salad into smaller servings for easy thawing. To thaw, place it in the fridge overnight. Do not refreeze after thawing. How long does the salad last in the fridge? You can store it for up to three days. Always check for signs of spoilage. Look for off smells, changes in color, or a slimy texture. If you notice any of these, it's best to throw it away. Enjoy your salad fresh for the best taste! For the full recipe, check the [Full Recipe]. To make Mexican Street Corn Salad, start by grilling fresh corn. Grill for about 10-12 minutes until it is charred. Then, cut the kernels off the cob. In a separate bowl, mix mayonnaise, sour cream, chili powder, lime juice, salt, and pepper. Combine the corn with crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño (if using). Finally, pour the dressing over everything and toss gently. You can find the full recipe above. If you can't find cotija cheese, you have options. Feta cheese works well as a substitute. It has a similar texture and tangy flavor. Another good choice is queso fresco. This cheese is milder but still adds creaminess. For a dairy-free option, try crumbled tofu mixed with nutritional yeast for a cheesy taste. Yes, you can prepare this salad ahead of time. I recommend making it a few hours before serving. This allows the flavors to blend together. However, if you plan to store it overnight, hold off on adding the dressing. Add it right before serving to keep the corn fresh and crunchy. The spice level of this salad is adjustable. The chili powder adds some heat, but you can modify it based on your taste. If you want less spice, use less chili powder. For more heat, add minced jalapeño or extra chili powder. Always taste as you go to find your perfect level of spice. In this post, we explored how to make Mexican street corn salad. We covered the key ingredients, from corn to optional spices. I shared step-by-step cooking instructions and tips to avoid common mistakes. You learned how to customize the salad with variations and how to store it for later use. Making this dish can be fun and tasty. Don't be afraid to experiment with flavors and textures. Enjoy sharing your delicious creation with others!](https://yumymoments.com/wp-content/uploads/2025/06/4f902188-a347-4248-a078-deb268de4f93-768x768.webp)
Get ready to elevate your meals with my vibrant Mexican Street Corn Salad! This dish bursts with flavor from sweet corn, zesty lime, and tangy cotija cheese. Whether for a summer cookout or a cozy dinner, this salad is a hit. I’ll share simple steps, tasty tips, and exciting variations to make your dish shine. Let’s dive into this bold and flavorful delight that you won’t want to miss!
Ingredients
To make a great Mexican Street Corn Salad, you need fresh and simple ingredients. Here’s what you need:
– 4 ears of fresh corn, husked and cleaned
– 1/2 cup cotija cheese, crumbled into small pieces
– 1/4 cup creamy mayonnaise
– 2 tablespoons tangy sour cream
– 1 teaspoon chili powder (adjust to taste)
– Juice of 1 lime (about 2 tablespoons)
– 1/4 cup fresh cilantro, finely chopped
– 1/4 teaspoon salt (or to taste)
– 1/4 teaspoon freshly ground black pepper (or to taste)
– 1/4 cup red onion, finely diced
– 1 jalapeño pepper, seeds removed and minced (optional for added heat)
This mix of ingredients creates a bold and tasty dish. The corn gives sweetness, while cotija cheese adds a creamy and salty touch. The lime juice brings a bright, fresh flavor that makes your taste buds dance.
For extra flavor, consider adding fresh herbs like parsley or green onions. You can also try mixing in diced bell peppers or radishes for a crunchy twist.
If you want to change things up, think about using feta cheese instead of cotija. You can also add cooked black beans for a protein boost. Don’t forget to check the [Full Recipe] for all the steps to create this delightful salad!
Step-by-Step Instructions
Preparation Overview
To start, preheat your grill to medium-high heat. This is key for getting those lovely grill marks on the corn. While the grill heats up, husk and clean the corn. You want it free of silk and dirt for the best flavor.
Next, prepare the dressing. In a bowl, mix creamy mayonnaise, tangy sour cream, chili powder, lime juice, salt, and black pepper. Whisk until smooth. Once the corn is grilled and ready, you will assemble all the ingredients.
Detailed Cooking Instructions
Now, let’s get to grilling! Place the husked corn on the grill. Cook for about 10-12 minutes. Turn the corn every few minutes. This helps it char evenly. Look for golden kernels and nice grill marks. Once done, let it cool before cutting.
To cut the corn, use a sharp knife. Carefully slice the kernels off the cob. Drop them into a large bowl. Now, add your dressing to the bowl. Mix in crumbled cotija cheese, chopped cilantro, diced red onion, and minced jalapeño if you want some heat. Toss gently to combine everything.
Final Touches
Taste your salad and adjust the flavor. You might want more lime juice or salt. It’s all about what you like! For serving, you can enjoy it warm or chilled. For a nice touch, add more cotija cheese and cilantro on top. This makes it look extra delicious and inviting.
For the Full Recipe, check out the detailed instructions and measurements!
Tips & Tricks
Common Mistakes to Avoid
When making Mexican Street Corn Salad, watch for a few common mistakes.
– Overcooking corn or insufficient seasoning: Overcooked corn loses its crunch. It should be tender yet crisp. Season the corn well before mixing in other ingredients. This adds flavor.
– Improper mixing techniques: When mixing, be gentle. You want to keep the kernels intact. If you mix too hard, you may mash them.
Best Practices for Tasting
Tasting your salad is key to great flavor. Here are some tips:
– Adjusting spice levels and acidity: Start with the suggested chili powder. After mixing, taste it. If you want more heat, add more chili powder or jalapeño.
– Serving temperatures and presentation: This salad is best served slightly warm or chilled. For a great look, top with extra cotija cheese and cilantro.
Equipment Recommendations
Good tools make cooking easier. Here are my top picks:
– Best grill tools for grilling corn: Use a grill basket or skewers to keep corn in place. This helps with even cooking.
– Bowls and utensils for mixing salad: Use a large mixing bowl for all the ingredients. A wooden spoon works well for gentle mixing.
For the complete recipe, check out the Full Recipe.
Variations
Dressing Alternatives
You can change up the dressing to fit your taste. Here are some great substitutes:
– Use Greek yogurt instead of sour cream.
– Swap mayonnaise for avocado for a creamy texture.
– Try vegan mayo if you want a plant-based option.
These swaps keep the flavor while meeting different dietary needs. They help make the salad suitable for vegans and those who avoid dairy.
Add-ins for Extra Flavor
To make your salad even better, add more ingredients. Here are some tasty ideas:
– Diced red bell pepper for a sweet crunch.
– Chopped cucumber for a refreshing bite.
– Black beans for added protein and fiber.
If you want to make the salad more filling, consider adding protein like:
– Grilled chicken for a tasty twist.
– Shrimp or blackened fish for a seafood flair.
These extras boost flavor and make your dish heartier.
International Twists
You can also explore other cultures with your street corn salad. Here are some fun ideas:
– Add cilantro lime dressing for a zesty kick.
– Try Thai chili sauce for a sweet and spicy blend.
– Use za’atar seasoning for a Middle Eastern flair.
Each twist brings new flavors to your dish. Experiment with spices to find your favorite combination.
For the full recipe, check out the [Full Recipe].
Storage Info
How to Store the Salad
To keep your Mexican Street Corn Salad fresh, use airtight containers. Glass or plastic containers with tight lids work best. Make sure the salad cools to room temperature before sealing it. This prevents moisture build-up inside the container. If you have leftovers, store them in the fridge right away.
Freezing Recommendations
Can you freeze Mexican Street Corn Salad? Yes, but it’s not ideal. Freezing can change the texture of the corn and other ingredients. If you decide to freeze it, use a freezer-safe container. Portion the salad into smaller servings for easy thawing. To thaw, place it in the fridge overnight. Do not refreeze after thawing.
Shelf Life
How long does the salad last in the fridge? You can store it for up to three days. Always check for signs of spoilage. Look for off smells, changes in color, or a slimy texture. If you notice any of these, it’s best to throw it away. Enjoy your salad fresh for the best taste! For the full recipe, check the [Full Recipe].
FAQs
How do you make Mexican Street Corn Salad?
To make Mexican Street Corn Salad, start by grilling fresh corn. Grill for about 10-12 minutes until it is charred. Then, cut the kernels off the cob. In a separate bowl, mix mayonnaise, sour cream, chili powder, lime juice, salt, and pepper. Combine the corn with crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño (if using). Finally, pour the dressing over everything and toss gently. You can find the full recipe above.
What can I use instead of cotija cheese?
If you can’t find cotija cheese, you have options. Feta cheese works well as a substitute. It has a similar texture and tangy flavor. Another good choice is queso fresco. This cheese is milder but still adds creaminess. For a dairy-free option, try crumbled tofu mixed with nutritional yeast for a cheesy taste.
Can I make this salad ahead of time?
Yes, you can prepare this salad ahead of time. I recommend making it a few hours before serving. This allows the flavors to blend together. However, if you plan to store it overnight, hold off on adding the dressing. Add it right before serving to keep the corn fresh and crunchy.
How spicy is this salad?
The spice level of this salad is adjustable. The chili powder adds some heat, but you can modify it based on your taste. If you want less spice, use less chili powder. For more heat, add minced jalapeño or extra chili powder. Always taste as you go to find your perfect level of spice.
In this post, we explored how to make Mexican street corn salad. We covered the key ingredients, from corn to optional spices. I shared step-by-step cooking instructions and tips to avoid common mistakes. You learned how to customize the salad with variations and how to store it for later use.
Making this dish can be fun and tasty. Don’t be afraid to experiment with flavors and textures. Enjoy sharing your delicious creation with others!
![To make a great Mexican Street Corn Salad, you need fresh and simple ingredients. Here’s what you need: - 4 ears of fresh corn, husked and cleaned - 1/2 cup cotija cheese, crumbled into small pieces - 1/4 cup creamy mayonnaise - 2 tablespoons tangy sour cream - 1 teaspoon chili powder (adjust to taste) - Juice of 1 lime (about 2 tablespoons) - 1/4 cup fresh cilantro, finely chopped - 1/4 teaspoon salt (or to taste) - 1/4 teaspoon freshly ground black pepper (or to taste) - 1/4 cup red onion, finely diced - 1 jalapeño pepper, seeds removed and minced (optional for added heat) This mix of ingredients creates a bold and tasty dish. The corn gives sweetness, while cotija cheese adds a creamy and salty touch. The lime juice brings a bright, fresh flavor that makes your taste buds dance. For extra flavor, consider adding fresh herbs like parsley or green onions. You can also try mixing in diced bell peppers or radishes for a crunchy twist. If you want to change things up, think about using feta cheese instead of cotija. You can also add cooked black beans for a protein boost. Don't forget to check the [Full Recipe] for all the steps to create this delightful salad! To start, preheat your grill to medium-high heat. This is key for getting those lovely grill marks on the corn. While the grill heats up, husk and clean the corn. You want it free of silk and dirt for the best flavor. Next, prepare the dressing. In a bowl, mix creamy mayonnaise, tangy sour cream, chili powder, lime juice, salt, and black pepper. Whisk until smooth. Once the corn is grilled and ready, you will assemble all the ingredients. Now, let’s get to grilling! Place the husked corn on the grill. Cook for about 10-12 minutes. Turn the corn every few minutes. This helps it char evenly. Look for golden kernels and nice grill marks. Once done, let it cool before cutting. To cut the corn, use a sharp knife. Carefully slice the kernels off the cob. Drop them into a large bowl. Now, add your dressing to the bowl. Mix in crumbled cotija cheese, chopped cilantro, diced red onion, and minced jalapeño if you want some heat. Toss gently to combine everything. Taste your salad and adjust the flavor. You might want more lime juice or salt. It’s all about what you like! For serving, you can enjoy it warm or chilled. For a nice touch, add more cotija cheese and cilantro on top. This makes it look extra delicious and inviting. For the Full Recipe, check out the detailed instructions and measurements! When making Mexican Street Corn Salad, watch for a few common mistakes. - Overcooking corn or insufficient seasoning: Overcooked corn loses its crunch. It should be tender yet crisp. Season the corn well before mixing in other ingredients. This adds flavor. - Improper mixing techniques: When mixing, be gentle. You want to keep the kernels intact. If you mix too hard, you may mash them. Tasting your salad is key to great flavor. Here are some tips: - Adjusting spice levels and acidity: Start with the suggested chili powder. After mixing, taste it. If you want more heat, add more chili powder or jalapeño. - Serving temperatures and presentation: This salad is best served slightly warm or chilled. For a great look, top with extra cotija cheese and cilantro. Good tools make cooking easier. Here are my top picks: - Best grill tools for grilling corn: Use a grill basket or skewers to keep corn in place. This helps with even cooking. - Bowls and utensils for mixing salad: Use a large mixing bowl for all the ingredients. A wooden spoon works well for gentle mixing. For the complete recipe, check out the Full Recipe. {{image_4}} You can change up the dressing to fit your taste. Here are some great substitutes: - Use Greek yogurt instead of sour cream. - Swap mayonnaise for avocado for a creamy texture. - Try vegan mayo if you want a plant-based option. These swaps keep the flavor while meeting different dietary needs. They help make the salad suitable for vegans and those who avoid dairy. To make your salad even better, add more ingredients. Here are some tasty ideas: - Diced red bell pepper for a sweet crunch. - Chopped cucumber for a refreshing bite. - Black beans for added protein and fiber. If you want to make the salad more filling, consider adding protein like: - Grilled chicken for a tasty twist. - Shrimp or blackened fish for a seafood flair. These extras boost flavor and make your dish heartier. You can also explore other cultures with your street corn salad. Here are some fun ideas: - Add cilantro lime dressing for a zesty kick. - Try Thai chili sauce for a sweet and spicy blend. - Use za'atar seasoning for a Middle Eastern flair. Each twist brings new flavors to your dish. Experiment with spices to find your favorite combination. For the full recipe, check out the [Full Recipe]. To keep your Mexican Street Corn Salad fresh, use airtight containers. Glass or plastic containers with tight lids work best. Make sure the salad cools to room temperature before sealing it. This prevents moisture build-up inside the container. If you have leftovers, store them in the fridge right away. Can you freeze Mexican Street Corn Salad? Yes, but it's not ideal. Freezing can change the texture of the corn and other ingredients. If you decide to freeze it, use a freezer-safe container. Portion the salad into smaller servings for easy thawing. To thaw, place it in the fridge overnight. Do not refreeze after thawing. How long does the salad last in the fridge? You can store it for up to three days. Always check for signs of spoilage. Look for off smells, changes in color, or a slimy texture. If you notice any of these, it's best to throw it away. Enjoy your salad fresh for the best taste! For the full recipe, check the [Full Recipe]. To make Mexican Street Corn Salad, start by grilling fresh corn. Grill for about 10-12 minutes until it is charred. Then, cut the kernels off the cob. In a separate bowl, mix mayonnaise, sour cream, chili powder, lime juice, salt, and pepper. Combine the corn with crumbled cotija cheese, chopped cilantro, diced red onion, and jalapeño (if using). Finally, pour the dressing over everything and toss gently. You can find the full recipe above. If you can't find cotija cheese, you have options. Feta cheese works well as a substitute. It has a similar texture and tangy flavor. Another good choice is queso fresco. This cheese is milder but still adds creaminess. For a dairy-free option, try crumbled tofu mixed with nutritional yeast for a cheesy taste. Yes, you can prepare this salad ahead of time. I recommend making it a few hours before serving. This allows the flavors to blend together. However, if you plan to store it overnight, hold off on adding the dressing. Add it right before serving to keep the corn fresh and crunchy. The spice level of this salad is adjustable. The chili powder adds some heat, but you can modify it based on your taste. If you want less spice, use less chili powder. For more heat, add minced jalapeño or extra chili powder. Always taste as you go to find your perfect level of spice. In this post, we explored how to make Mexican street corn salad. We covered the key ingredients, from corn to optional spices. I shared step-by-step cooking instructions and tips to avoid common mistakes. You learned how to customize the salad with variations and how to store it for later use. Making this dish can be fun and tasty. Don't be afraid to experiment with flavors and textures. Enjoy sharing your delicious creation with others!](https://yumymoments.com/wp-content/uploads/2025/06/4f902188-a347-4248-a078-deb268de4f93-250x250.webp)
