![- 4 ears of fresh corn, husked - 1 cup cherry tomatoes, halved - 1/2 red onion, finely diced - 1/2 cup crumbled feta cheese - 1/4 cup fresh cilantro, chopped - 1 avocado, diced - 2 tablespoons mayonnaise - 1 tablespoon sour cream - 1 teaspoon chili powder - 1 lime, juiced - Salt and pepper, to taste Using fresh and quality ingredients makes this salad shine. Choosing the best corn: Look for corn with bright green husks. The kernels should be plump and milky. Sweet corn tastes the best, especially when grilled. Importance of ripe avocados and tomatoes: Ripe avocados feel slightly soft. They add creaminess to the salad. For tomatoes, choose firm ones with a rich color. Ripe cherry tomatoes bring sweetness and balance to the dish. Dairy-free options: Swap feta with a dairy-free cheese. You can also use tahini for creaminess. Gluten-free alternatives: This salad is naturally gluten-free. Just ensure that any added ingredients are also gluten-free. For the full recipe, click [Full Recipe]. - Prep time: 15 minutes - Cook time: 15 minutes - Total time: 30 minutes - Servings: 6 Grilling the corn: Start by preheating your grill to medium-high heat. This step is key for great flavor. Grill the corn for 10 to 12 minutes. Turn the corn occasionally so it chars evenly. You want those nice grill marks! Once cooked, let the corn cool a bit. Then, cut the kernels off the cob. Do this over a large bowl to catch all the juicy kernels. Combining ingredients for the salad: Now that your corn is ready, add the following to your bowl: - 1 cup cherry tomatoes, halved - 1/2 red onion, finely diced - 1/2 cup crumbled feta cheese - 1/4 cup fresh cilantro, chopped - 1 avocado, diced This mix adds color and crunch to your salad. Stir gently so you don’t mash the avocado. Making the dressing: In a small bowl, mix these ingredients: - 2 tablespoons mayonnaise - 1 tablespoon sour cream - 1 teaspoon chili powder - Juice from 1 lime - Salt and pepper to taste Whisk until smooth. This dressing adds creaminess and zest. Adjusting seasoning to taste: Pour the dressing over your salad mix. Gently toss everything together until well coated. Taste your salad. If you want more flavor, add extra salt, pepper, or lime juice. Let the salad sit for at least 10 minutes. This helps the flavors blend together beautifully. You can find the full recipe online if you need more detailed steps! To boost the flavor of your Mexican street corn salad, try adding extra spices. A pinch of smoked paprika can give it a warm, smoky taste. You can also sprinkle some cayenne for a spicy kick. You can incorporate different herbs for a fresh twist. Fresh mint or oregano can add unique notes. Just chop them finely and mix them in with the other ingredients. Present your salad in a large bowl or a colorful platter. Garnish it with extra cilantro and a sprinkle of chili powder for a vibrant look. Adding lime wedges on the side can give guests a zesty option. For protein pairings, grilled chicken or shrimp work well. They complement the salad's flavors. Consider serving it with tortilla chips for a crunchy side. If you want to prepare this dish in advance, do it a few hours before serving. This allows the flavors to blend well. Just keep the salad in the fridge until you're ready to serve. For storage, use an airtight container. This keeps the salad fresh for up to three days. Be sure to add the avocado right before serving. This keeps it from browning too soon. Check out the Full Recipe for more details! {{image_2}} For a vegetarian take on Mexican street corn salad, add tofu or chickpeas. Tofu brings protein and absorbs flavors well. Chickpeas add a nice crunch. For a vegan version, swap mayo with a plant-based option. Use cashew cream or silken tofu mixed with lime juice instead. For cheese, try nutritional yeast or a vegan cheese that melts well. You can change up the ingredients based on the season. In summer, add diced bell peppers for color and crunch. In fall, consider roasted butternut squash for a sweet twist. You can also play with cheese. Feta is classic, but goat cheese adds a creamy tang. Cotija cheese gives a more traditional taste, too. Want some heat? Add diced jalapeños or a splash of hot sauce. This brings a nice kick to the salad. For a sweeter touch, stir in corn salsa. Fresh corn adds sweetness, but salsa can enhance that flavor. You can even mix in diced mango or pineapple for a fruity twist. For the full recipe, check out the detailed instructions to make this delicious dish at home! To keep your Mexican street corn salad fresh, store it in the fridge. Use an airtight container to seal in the flavors. This method helps the salad stay crisp and cool. Aim to eat it within three days for the best taste and texture. If you notice any moisture, drain it before serving. This will help avoid a soggy salad. You can freeze this salad, but I don’t recommend it. Freezing changes the texture of the corn and other fresh ingredients. If you must freeze it, separate the dressing from the salad. Store the salad in a freezer-safe container without the dressing. When you’re ready to eat, thaw it in the fridge overnight. Mix in the dressing just before serving. Each ingredient in this salad has its own shelf life. Here’s a quick guide: - Corn: Fresh corn lasts 3-5 days in the fridge. - Tomatoes: Cherry tomatoes stay fresh for about a week. - Red onion: It keeps well for 1-2 weeks in the fridge. - Feta cheese: It can last up to a month if stored properly. - Cilantro: Fresh cilantro lasts about a week. - Avocado: Ripe avocados should be used within 1-2 days. Knowing how long each ingredient lasts helps you plan meals. This way, you can enjoy the full flavor of your Mexican street corn salad. Mexican Street Corn Salad, or Esquites, is a tasty dish inspired by street food in Mexico. It takes the classic flavors of elote, which is corn on the cob slathered with creamy toppings, and turns it into a salad. The main ingredients are sweet corn, fresh herbs, and tangy cheese. The dish is bright, fresh, and full of flavor. You can enjoy it warm or cold. It makes a great side dish for summer barbecues or a light lunch. Yes, you can! If you don’t have a grill or prefer not to use one, you can boil or roast the corn instead. To boil, simply place the husked corn in a pot of boiling water for about 5-7 minutes. To roast, preheat your oven to 400°F (200°C). Wrap the corn in foil and roast for 25-30 minutes. After cooking, cut the kernels off the cob and mix them into your salad. This method still gives great flavor. This salad pairs well with many dishes. You can serve it alongside grilled chicken, shrimp tacos, or steak. It also goes great with a nice piece of fish. For a vegetarian option, pair it with quesadillas or black bean burgers. The fresh flavors of the salad complement many meals, making it a versatile choice. If you like your salad mild, skip the chili powder. You can also use less lime juice for a milder taste. To make it spicy, add diced jalapeños or a dash of hot sauce. You can even sprinkle a little cayenne pepper into the dressing. Taste as you go, and adjust to find your perfect heat level. In this blog post, we explored a fresh Mexican Street Corn Salad. We covered key ingredients like corn, tomatoes, and avocado, emphasizing quality and freshness. I shared easy steps for preparation, along with tips to enhance flavor. You can customize the dish for dietary needs or personal taste. Remember to store it properly for lasting freshness. This salad is perfect for any meal or gathering. Enjoy your cooking and stay creative with variations. It’s all about making this dish your own!](https://cheftaling.com/wp-content/uploads/2025/07/3db01cf4-fe27-40de-bff6-3babc1b3159d-250x250.webp)
Mexican Street Corn Salad
Discover the vibrant flavors of Mexican Street Corn Salad that will elevate your gatherings! This easy recipe combines grilled corn, fresh veggies, and a creamy dressing, creating a delightful dish that’s perfect for any occasion. In just 30 minutes, you can whip up a crowd-pleaser that everyone will love. Click to explore this delicious recipe and impress your guests with a taste of Mexico!