Mexican Street Corn Salad

$Fresh Corn: Fresh corn is the heart of this salad. I recommend using sweet corn on the cob. It gives a sweet, juicy taste that makes the salad pop. Look for ears with bright green husks and plump, full kernels. When you grill it, the natural sugars caramelize, adding a smoky flavor. Dairy Elements: The creaminess in this salad comes from mayo, sour cream, and feta cheese. Mayo adds richness, while sour cream brings a slight tang. Feta cheese gives a nice salty kick and a crumbly texture. Together, they create a smooth and delicious dressing that clings to the corn. Spices and Flavorings: Spices like chili powder and smoked paprika are key. Chili powder adds heat and depth, while smoked paprika gives a warm, smoky flavor. Lime juice adds brightness and cuts through the creaminess. These flavors balance perfectly, making each bite exciting. When combined, these ingredients create a refreshing and tasty dish. You can find the full recipe at the end of this section. To get the best flavor from your corn, start with fresh ears. Husk the corn and remove all silk. Preheat your grill to medium-high heat. Place the corn directly on the grill. Grill for about 10 to 12 minutes, turning it every few minutes. Look for char marks; they add great taste. Once done, take the corn off the grill and let it cool. This cooling step is key for safe handling later. In a medium bowl, mix together the mayo and sour cream. Start with equal parts of each for the base. Whisk until it’s smooth. Then, add chili powder and smoked paprika for a kick. Squeeze in the juice of two limes, and add salt and pepper to taste. Whisk again until all the spices blend well. This dressing is what makes the salad creamy and tangy. Once your corn is cool, use a sharp knife to cut off the kernels. Be careful! In a large mixing bowl, combine the grilled corn, red onion, jalapeño (if you want heat), feta cheese, and cilantro. Pour the prepared dressing over the salad mix. Gently toss everything together until it’s well coated. Refrigerate for at least 30 minutes. This chill time lets the flavors meld together nicely before serving. To make your Mexican Street Corn Salad pop, consider adding spices like cumin or garlic powder. These spices bring a deeper flavor that pairs well with the corn. You can also toss in some diced avocado for creaminess. It adds richness and a nice texture. For a better crunch, use fresh vegetables. Chopped bell peppers or radishes add color and a crisp bite. Fresh herbs like cilantro or parsley brighten the dish. They give it a fresh taste that makes each bite exciting. Serving your salad in a large bowl can be appealing. You can also use small cups for individual servings. This makes it easy for guests to grab a portion. For garnish, sprinkle extra feta cheese on top. This adds a pop of white against the colorful salad. Lime wedges on the side make it easy for guests to add more juice. You can also add a sprinkle of chili powder for a nice visual touch. {{image_2}} To kick up the heat in your Mexican street corn salad, consider adding different peppers. You can use serrano or habanero peppers for a fiery touch. Just chop them finely and mix them in. Another way to add heat is by using a spicy dressing. You can mix in some hot sauce or cayenne pepper into the mayo and sour cream blend for a zesty twist. For a vegetarian or vegan take, swap the dairy. Use plant-based mayo and vegan sour cream. You can also replace feta cheese with crumbled tofu or a nut-based cheese. Adjust the dressing to fit a plant-based diet by ensuring all ingredients are dairy-free. This way, everyone can enjoy this fresh treat without missing out. Make your salad even better by using seasonal vegetables. In summer, add diced tomatoes or bell peppers for extra flavor and color. In fall, consider incorporating roasted butternut squash or sweet potatoes. You can also enhance the taste by adding fresh herbs like basil or mint when they are in season. These ideas bring a new twist to your dish and keep it exciting. For the full recipe, check out the details above and enjoy making this vibrant dish! To keep your Mexican Street Corn Salad fresh, store it in the fridge. Use an airtight container to keep out air and moisture. Glass or plastic containers with tight lids work well. If you have leftover salad, scoop it into the container right away. This will help prevent it from getting soggy. In the fridge, this salad stays fresh for about 3 days. After that, the flavors may fade. Look for signs of spoilage, such as a sour smell or changes in color. If the corn looks slimy or the dressing separates, it’s best to toss it. Always trust your senses; when in doubt, throw it out. To enjoy the full flavor, aim to eat it within a couple of days. For the full recipe, check out the detailed instructions above. Mexican Street Corn Salad, or Esquites, is a fresh and vibrant dish. It features grilled corn mixed with creamy dressing, spices, and cheese. This salad comes from the streets of Mexico, where vendors serve corn on the cob. They often slather it in mayo and sprinkle cheese on top. The salad captures the same flavors but offers a fun twist. You get all the goodness in a bowl, perfect for sharing. Yes, you can prepare this salad ahead of time. I recommend making it at least 30 minutes before serving. This allows the flavors to blend well. If you want to make it even earlier, prepare it up to a day in advance. Store it in the fridge in an airtight container. Just remember to give it a gentle stir before serving. Reheating this salad is not the best choice. It tastes best when served cold or at room temperature. If you must reheat it, do so gently. Use a microwave on low power, and heat in short bursts. Watch out for the cheese and mayo, as they may change texture. Yes, this recipe is gluten-free. The main ingredients, like corn, mayo, and cheese, do not contain gluten. However, always check the labels on your ingredients. Some brands may have cross-contamination. For the safest option, choose certified gluten-free products. Enjoy this salad worry-free! For the full recipe, check out the complete instructions and ingredients list. In this blog post, we explored the key ingredients for Mexican Street Corn Salad. We discussed how fresh corn, dairy, and spices work together to create rich flavors. I shared step-by-step instructions for grilling corn and making the perfect dressing. You now have tips for enhancing flavor and presenting the dish nicely. Lastly, we covered various options for spice lovers and those with dietary needs. Enjoy making this salad, and remember, it’s all about fresh ingredients and careful preparation!$

Looking for a refreshing and delicious dish? Try this Mexican Street Corn Salad that's bursting with flavor! Made with grilled corn, creamy dressing, and crumbled feta, this salad is perfect for picnics or as a side for any meal. It's easy to prepare and can be enjoyed chilled or at room temperature. Ready to impress your guests?

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Ingredients

4 ears of fresh corn, husked

1/4 cup mayo

1/4 cup sour cream

1 teaspoon chili powder

1/2 teaspoon smoked paprika

1/2 cup crumbled feta cheese

1/4 cup fresh cilantro, chopped

1 jalapeño, finely chopped (optional, for heat)

Juice of 2 limes

Salt and pepper to taste

1/4 cup red onion, finely chopped

Instructions

Grill the Corn: Preheat the grill to medium-high heat. Place the husked corn directly on the grill. Grill for about 10-12 minutes, turning occasionally until the corn is charred in spots. Remove from the grill and let cool.

Prepare the Dressing: In a medium bowl, whisk together the mayo, sour cream, chili powder, smoked paprika, lime juice, salt, and pepper until smooth and well combined.

Cut the Corn: Once the corn is cool enough to handle, use a sharp knife to cut the kernels off the cob.

Combine Ingredients: In a large mixing bowl, combine the grilled corn kernels, red onion, jalapeño (if using), feta cheese, and cilantro. Pour the dressing over the salad ingredients and gently mix until everything is coated.

Chill and Serve: Cover and refrigerate for at least 30 minutes to allow the flavors to meld. Serve cold or at room temperature, garnishing with additional cilantro and lime wedges if desired.

Prep Time: 15 minutes | Total Time: 45 minutes | Servings: 6