Mexican Street Corn Salad

Mexican Street Corn Salad is a vibrant, flavorful dish that brings the essence of traditional Mexican street food right to your table. This salad is bright, tangy, and packed with fresh ingredients like corn, cherry tomatoes, and cilantro, all tossed with a zesty lime dressing and topped with crumbly cotija cheese. Whether you’re looking for a side to accompany your summer barbecue or a fresh, easy-to-make salad for weeknight dinners, this recipe is sure to become a favorite. It’s simple, quick, and bursting with bold flavors that will keep you coming back for more.

Why This Recipe Is a Must-Try

Mexican Street Corn Salad is a unique twist on the classic Mexican street corn, also known as elote. Instead of eating the corn on the cob, this salad transforms fresh corn kernels into a delicious, portable dish that’s perfect for picnics, potlucks, or as a refreshing side. The combination of sweet corn, sharp red onion, juicy cherry tomatoes, and the creamy tang of cotija cheese creates a balance of textures and flavors that is truly irresistible. The chili powder and lime juice add just the right amount of kick and brightness, making every bite exciting.

This salad is incredibly versatile and easy to make with just a handful of fresh ingredients. Plus, it’s naturally gluten-free and can be tailored to suit your dietary preferences. If you love dishes that are fresh, colorful, and bursting with flavor, this Mexican Street Corn Salad is definitely one to add to your recipe collection.

Ingredients

• 4 cups fresh corn kernels – You can use corn cut from fresh ears or thawed frozen corn for convenience.
• 1/2 cup red onion, diced – Adds a sharp, crisp bite to the salad.
• 1/2 cup cherry tomatoes, halved – Brings a juicy sweetness that balances the spice.
• 1/4 cup fresh cilantro, chopped – Fresh herbs add a burst of color and flavor.
• 1/2 cup cotija cheese, crumbled – This crumbly Mexican cheese adds a salty, creamy finish.
• 1 tablespoon chili powder – For that warm, smoky heat.
• 1 lime, juiced – Brightens the entire salad with its zesty tang.
• 2 tablespoons olive oil – Helps to marry all the flavors together with a smooth finish.
• Salt and pepper to taste – Enhances all the ingredients and balances the flavors.

How To Make Mexican Street Corn Salad

Step 1: Prepare the Corn

Start by removing the kernels from fresh corn cobs. Using a sharp knife, carefully slice the kernels off the cob, holding the ear upright on a cutting board. If you’re using frozen corn, make sure it’s fully thawed and drained to avoid excess moisture in your salad.

Step 2: Combine the Fresh Vegetables

In a large mixing bowl, add the fresh corn kernels, diced red onion, halved cherry tomatoes, and chopped cilantro. These fresh ingredients form the colorful base of the salad.

Step 3: Make the Dressing

In a small bowl, whisk together the olive oil, chili powder, and freshly squeezed lime juice. This simple dressing adds a tangy and slightly spicy flavor that complements the sweetness of the corn perfectly.

Step 4: Toss the Salad

Pour the dressing over the corn and vegetable mixture. Toss everything gently but thoroughly to ensure each bite is packed with flavor. Season with salt and pepper to taste.

Step 5: Add the Cotija Cheese

Finally, sprinkle the crumbled cotija cheese over the top of the salad. The salty, creamy cheese adds richness and a delightful texture contrast.

Step 6: Serve and Enjoy

Serve the Mexican Street Corn Salad immediately or chill it for 20-30 minutes to let the flavors meld together. It’s perfect as a side dish or served alongside grilled meats, tacos, or as a topping for nachos.

Expert Tips

• Use fresh corn when possible: Fresh corn has a natural sweetness and crunch that frozen corn just can’t match.
• Char the corn for extra flavor: For a smoky twist, grill the corn on the cob until lightly charred before cutting off the kernels.
• Adjust chili powder to taste: If you prefer less heat, reduce the chili powder or substitute with smoked paprika for a milder flavor.
• Don’t skip the lime juice: The acidity brightens the salad and balances the creaminess of the cheese.
• Chill before serving: Letting the salad rest in the fridge helps the flavors blend and makes it even more refreshing.

Variations and Customizations

• Add avocado: Dice a ripe avocado and fold it in for extra creaminess and a boost of healthy fats.
• Include black beans: For a more filling salad, add rinsed and drained black beans for protein and fiber.
• Use feta cheese: If cotija isn’t available, crumbled feta makes a great substitute with a similar salty tang.
• Spice it up: Toss in some diced jalapeños or a pinch of cayenne pepper for additional heat.
• Make it a meal: Serve the salad over a bed of quinoa or rice to turn it into a satisfying main dish.

Dietary Adaptations

This Mexican Street Corn Salad can easily fit into various diets with a few simple swaps. For a dairy-free version, replace cotija cheese with a plant-based cheese or simply omit it altogether. The salad is naturally gluten-free and can be made vegan by skipping the cheese and using a vegan-friendly chili powder blend. Additionally, it’s low in carbs and packed with fiber and vitamins, making it a healthy option for many lifestyles.

How to Store Leftovers

To store leftover Mexican Street Corn Salad, transfer it to an airtight container and refrigerate for up to 3 days. Because of the fresh lime juice and vegetables, the salad is best enjoyed within this timeframe to maintain its bright flavors and crisp texture. If you plan to store it longer, keep the cotija cheese separate and add it just before serving to prevent it from becoming soggy. When ready to eat, give the salad a good stir and adjust the seasoning if needed.

FAQ

Can I use canned corn instead of fresh corn?

While canned corn can be used in a pinch, fresh corn kernels deliver the best flavor and texture for this salad. If you do use canned corn, drain and rinse it well to remove excess salt and moisture.

What can I substitute for cotija cheese?

Cotija cheese is traditionally used for its salty, crumbly texture. Feta cheese or queso fresco are excellent alternatives. For a dairy-free option, nutritional yeast or vegan cheese crumbles work well.

How spicy is this Mexican Street Corn Salad?

The chili powder provides a mild to moderate heat level. You can easily adjust the amount based on your spice preference or use a milder paprika instead.

Is this salad suitable for meal prep?

Yes! This salad holds up well in the fridge for a couple of days. For best results, store the cheese separately and add it just before serving to keep it fresh.

Conclusion

Mexican Street Corn Salad is a delightful, easy-to-make dish that captures the vibrant flavors of Mexican street food in a fresh, colorful salad. With its perfect balance of sweet corn, zesty lime, smoky chili powder, and salty cotija cheese, this salad is sure to brighten up any meal. Whether you’re serving it as a side for your next barbecue or enjoying it as a light lunch, it’s a recipe that’s both satisfying and bursting with flavor. Give this recipe a try and experience the joy of a truly delicious, fresh, and versatile salad that everyone will love.

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