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To make this vibrant salad, gather these key items: - 4 ears of corn, husked - 1/2 cup diced red bell pepper - 1/4 cup diced red onion - 1/2 cup crumbled queso fresco - 1/4 cup mayonnaise - 1 tablespoon lime juice - 1 teaspoon chili powder - 1/2 teaspoon cumin - Salt and pepper to taste - Fresh cilantro, chopped for garnish These ingredients blend together to create a fresh and flavorful dish. Grilled corn brings a smoky taste. The queso fresco adds creaminess. Each bite offers a burst of flavor. You might want to play with these optional items: - Avocado, diced - Jalapeños, diced for heat - Black beans, drained and rinsed - Sweet corn, canned or frozen for sweetness These extras can enhance your salad. Avocado makes it creamy. Jalapeños add spice. Black beans give protein and texture. To whip up this salad, you'll need a few handy tools: - Grill or stovetop grill pan - Sharp knife - Cutting board - Large mixing bowl - Small mixing bowl - Whisk These tools help you prepare the corn and mix everything easily. A sharp knife ensures even cuts. The mixing bowls keep your ingredients well organized. For the dressing, a whisk makes it smooth and creamy. For the full recipe, check out the detailed instructions to create this delicious dish. To start, you need fresh corn. I use four ears. First, husk the corn and remove all the silk. Next, heat your grill to medium-high. Place the corn on the grill and cook it for 10-12 minutes. Turn the corn often until it gets nice char marks. This gives a great smoky taste. Once done, take it off the grill and let it cool a bit. When it’s cool enough to handle, slice the kernels off the cob and put them in a large bowl. Now, let’s add some crunch and color. Dice half a cup of red bell pepper and a quarter cup of red onion. Add these to the bowl with the corn. Then, crumble half a cup of queso fresco and sprinkle that in too. These ingredients bring flavor and texture to the salad. Make sure to mix everything gently so it combines well without smashing the corn. Next, we need to whip up a creamy dressing. In a small bowl, mix together a quarter cup of mayonnaise, one tablespoon of lime juice, one teaspoon of chili powder, and half a teaspoon of cumin. Add salt and pepper to taste. Whisk this until it’s smooth. Pour the dressing over the corn and vegetable mix. Toss everything gently until the salad is well coated. It’s important to taste it now. If you think it needs more lime or spice, feel free to add it. Let the salad sit for about 10 minutes. This helps all the flavors blend together. Just before serving, chop some fresh cilantro and sprinkle it on top. It adds a nice pop of color and freshness. Enjoy your flavorful Mexican street corn salad! You can find the full recipe in the preceding sections. Grilling corn gives it a sweet, smoky taste. To start, heat your grill to medium-high. Place the husked corn on the grill. Cook for about 10-12 minutes. Turn the corn often for even charring. Look for those nice, golden marks. This adds flavor and texture to your salad. You can change the taste of your salad easily. Want it spicier? Add more chili powder. Prefer a tangy kick? Squeeze in more lime juice. Taste your salad before serving. If it seems bland, sprinkle in salt or pepper. Adjusting flavors makes this dish your own. Make your salad look great on the table. Use a big, colorful bowl. Add a sprinkle of fresh cilantro on top. This adds a pop of green. For a fun touch, serve with lime wedges on the side. Guests will love to squeeze fresh lime over their salad. This adds a zesty finish. For the full recipe, check out the complete instructions. {{image_2}} You can easily add protein to your Mexican street corn salad. Chicken, shrimp, or beans work great. Grilled chicken adds a nice smoky flavor. Shrimp gives a fun twist and cooks quickly. For a meat-free option, try black beans or chickpeas. They add fiber and keep the salad filling. Just mix your chosen protein in with the corn and veggies. Want to spice things up? Adjust the chili powder to suit your taste. If you enjoy heat, add more chili powder or some diced jalapeños. For a milder flavor, use less chili powder or skip it altogether. You can also add a splash of hot sauce at the end for a kick. Remember to taste as you adjust the spice level. If you're lactose intolerant or vegan, there are great dairy swaps. Use vegan mayo instead of regular mayo for creaminess. Instead of queso fresco, try crumbled tofu or a nut-based cheese. These alternatives still provide great flavor without dairy. Mix them in just like you would with the traditional ingredients. You won’t miss the dairy at all! For the full recipe, be sure to check out the Zesty Mexican Street Corn Salad. After you enjoy your Mexican street corn salad, store leftovers in an airtight container. Make sure to cool the salad first. This helps keep it fresh. It can last in the fridge for up to three days. Keep it away from strong-smelling foods to avoid flavor changes. You usually eat this salad cold or at room temperature. If you prefer it warm, reheat it gently. You can use a microwave on low power. Heat in short bursts to avoid cooking it too much. Stir well between bursts for even warming. I don't recommend freezing this salad. The corn and veggies lose their crunch when thawed. If you want to store it longer, consider freezing the grilled corn separately. When ready to use, just thaw and mix it into the salad. For the best flavor, make the salad fresh. For the full recipe, check it out! Mexican Street Corn Salad can last for about 3 to 5 days in the fridge. Make sure to store it in an airtight container. The corn may lose some crunch over time, but the flavors will still be tasty. Yes, you can make this salad in advance. It actually tastes better after sitting for a bit. Just mix the salad and dressing, but wait to add the garnish until you are ready to serve. This keeps the cilantro fresh and vibrant. If you want to swap out mayonnaise, try Greek yogurt or sour cream. Both give a nice creamy texture. You can also use avocado for a healthier option. Each of these will change the flavor a bit, so pick what you like best. For the full recipe, check the details above. Mexican Street Corn Salad is a tasty and fun dish to make. You learned about key ingredients, optional add-ins, and tools. We covered how to prepare the corn and mix all the flavors. I shared tips for grilling and serving. You can even adjust spice levels and add protein. In the end, this salad is flexible and easy. Enjoy making it your own. Whether you serve it at a barbecue or keep it for later, you’ll love this dish!

Mexican Street Corn Salad

Delight your taste buds with this Zesty Mexican Street Corn Salad! Bursting with fresh flavors from grilled corn, vibrant bell peppers, and creamy queso fresco, this easy recipe is a perfect side dish for any occasion. Just follow simple steps to create a vibrant salad coated in a tangy dressing that brings everything together. Click to explore the full recipe and impress your friends and family with this delicious dish!
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Ingredients
  

4 ears of corn, husked

1/2 cup diced red bell pepper

1/4 cup diced red onion

1/2 cup crumbled queso fresco

1/4 cup mayonnaise

1 tablespoon lime juice

1 teaspoon chili powder

1/2 teaspoon cumin

Salt and pepper to taste

Fresh cilantro, chopped for garnish

Instructions
 

Start by grilling the corn. Preheat your grill to medium-high heat. Place the husked corn on the grill and cook for about 10-12 minutes, turning occasionally until the corn is charred and tender. Remove and let cool slightly.

    Once the corn is cool enough to handle, slice the kernels off the cob and transfer them to a large mixing bowl.

      In the same bowl, add the diced red bell pepper, diced red onion, and crumbled queso fresco.

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

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

            Taste and adjust seasoning if necessary with extra salt, lime juice, or chili powder.

              Let the salad sit for about 10 minutes to allow the flavors to meld before serving.

                Garnish with fresh chopped cilantro just before serving for a burst of freshness.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4-6