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For this salad, fresh corn is key. I use 4 ears of corn. The sweet, juicy kernels make the dish bright and fresh. Grilling the corn adds a wonderful smoky flavor. After grilling, let it cool before removing the kernels. I add colorful veggies to the mix. One cup of halved cherry tomatoes gives a nice pop. They add sweetness and color. I also use half a cup of finely chopped red onion. This gives a bit of crunch and flavor. Fresh cilantro is a must, too! I like to add a quarter cup, chopped. It brings a fresh taste that pairs well with the corn. The dressing ties everything together. I mix two tablespoons of mayonnaise with one tablespoon of lime juice. This gives a creamy, zesty kick. I add one teaspoon of chili powder for some heat. Finally, I season with salt and pepper. This simple dressing makes the salad rich and flavorful. For the full recipe, check out the detailed instructions. First, I grill the corn. I do this until it gets a nice char. This usually takes about 10 minutes. I turn the corn every few minutes for even cooking. Once it's done, I let it cool down a bit. Then, I slice the kernels off the cob into a large bowl. This fresh corn brings a sweet and smoky flavor to the salad. Next, I add the other ingredients. I toss in the halved cherry tomatoes and the chopped red onion. I also add the fresh cilantro and crumbled cotija cheese. In a small bowl, I mix the mayonnaise, lime juice, chili powder, salt, and pepper until smooth. Then, I pour this dressing over the corn mixture. I gently toss everything together until well coated. It’s bright, fresh, and full of flavor. After mixing, I let the salad chill. I pop it in the fridge for about 20 minutes. This allows the flavors to blend beautifully. Chilling also makes the salad refreshing. When ready to serve, it tastes even better! For the full recipe, check out the link. Grilling corn is fun and easy. Start with fresh corn. Husk it and soak it in cold water for 20 minutes. This helps keep it moist. Heat your grill to medium-high. Place the corn on the grill and cook for about 10 minutes. Turn the corn often for even charring. You want a nice golden color. This adds a great smoky flavor. To boost flavor, add lime juice. It brightens the salad. Chili powder gives it a nice kick. If you like more heat, use cayenne pepper. You can also add garlic for depth. Fresh cilantro brings a burst of freshness. Mix everything well to let the flavors blend. Taste and adjust the seasoning. This step is key to a tasty salad. Serve this salad as a side dish. It pairs well with grilled meats or tacos. You can also serve it at a picnic or barbecue. For a fun twist, use it as a topping for nachos. This salad looks great in a clear bowl. The colors pop, making it eye-catching. Chill it for 20 minutes before serving. This allows the flavors to meld perfectly. For the full recipe, check out the details above. {{image_2}} To make a spicy version, add jalapeños. You can use fresh or pickled jalapeños. Chop them finely and mix them in with the other veggies. This adds heat and flavor. If you like it extra spicy, add hot sauce to the dressing. You can also try adding cayenne pepper to the mix. Just a dash can make a big difference. This variation really brings the heat! For a vegetarian twist, consider adding black beans. They add protein and a nice texture. Just rinse and drain a can before mixing them in. You can also throw in diced avocado for creaminess. It pairs well with the corn and cheese. Another idea is to add bell peppers. They add crunch and a pop of color. Use red or yellow for sweetness. If you can’t find cotija cheese, don’t worry. Feta cheese works well too. It has a similar crumbly texture. You can also try queso fresco for a milder taste. For a dairy-free option, use nutritional yeast. It gives a cheesy flavor without the milk. Use it to sprinkle on top after mixing. These variations keep the salad fresh and fun. Try them out to find your favorite twist! For the full recipe, check out the section above. After enjoying your Mexican Street Corn Salad, store any leftovers in an airtight container. This keeps the salad fresh and tasty. You can store it in the fridge for up to three days. Make sure to mix it gently before serving again. If you notice any liquid, that’s normal. Just stir it in before you eat. Freezing is not the best choice for this salad. The fresh ingredients can lose their crunch and flavor. However, if you must freeze it, put it in a freezer-safe container. Use it within one month for the best taste. When you’re ready to eat it, thaw it in the fridge overnight. To reheat, avoid using a microwave as it can make the salad soggy. Instead, gently warm it on the stove over low heat. Stir occasionally until just heated through. If you want, add a splash of lime juice for extra flavor. Enjoy the salad warm, or serve it cold right from the fridge. For the full recipe, check out the ingredients and steps above. Yes, you can use frozen corn. It is a great option when fresh corn is not in season. To use frozen corn, simply thaw it first. Then, heat it in a pan or microwave. This helps bring out the sweet flavor. You can skip the grilling step if you want. The salad will still taste good! If you cannot find cotija cheese, feta cheese works well too. It has a similar crumbly texture. You can also try queso fresco for a milder taste. For a dairy-free option, use vegan feta. It adds a nice flavor without the dairy. This salad stays fresh for about 3 days in the fridge. Keep it in an airtight container for best results. The flavors will blend more as it sits, making it tasty. Just check for freshness before serving it again. Enjoy it chilled for the best taste. For the full recipe, check out the complete instructions above! This blog post covered how to make a fresh and tasty corn salad. We reviewed the key ingredients, step-by-step instructions, and added tips for flavor and serving. You learned variations to make the dish your own. We also discussed storage and answered common questions to help you. Enjoy this salad at any meal. With fresh ingredients and a few twists, it becomes a crowd-pleaser. Happy cooking!

- Mexican Street Corn Salad

Indulge in the vibrant flavors of Mexican Street Corn Salad with this easy recipe! Combining fresh grilled corn, juicy cherry tomatoes, zesty lime, and creamy cotija cheese, this salad is perfect for summer gatherings or a light meal. Ready in just 35 minutes, it’s a crowd-pleaser that’s both delicious and colorful. Click through to explore the full recipe and make this refreshing dish today!
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Ingredients
  

4 ears of fresh corn, husked and kernels removed

1 cup cherry tomatoes, halved

1/2 cup red onion, finely chopped

1/2 cup cotija cheese, crumbled

1/4 cup fresh cilantro, chopped

2 tablespoons mayonnaise

1 tablespoon lime juice

1 teaspoon chili powder

Salt and pepper to taste

Instructions
 

Begin by grilling the corn ears until they are lightly charred, about 10 minutes. Turn the corn occasionally to ensure even cooking.

    Once grilled, let the corn cool slightly, then carefully slice off the kernels into a large mixing bowl.

      Add the halved cherry tomatoes, chopped red onion, chopped cilantro, and crumbled cotija cheese to the bowl with the corn.

        In a separate small bowl, whisk together the mayonnaise, lime juice, chili powder, salt, and pepper until smooth.

          Pour the dressing over the corn mixture and toss gently until everything is evenly coated.

            Taste and adjust seasoning if necessary, adding more lime juice or salt according to preference.

              Allow the salad to chill in the refrigerator for 20 minutes before serving to let the flavors meld together.

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