Mexican Street Corn Salad
This Mexican Street Corn Salad is vibrant, tangy, and packed with fresh flavors. A perfect, easy side dish bursting with zesty lime and smoky chili powder.
Servings: 4 servings
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
- 1/2 cup cherry tomatoes halved
- 1/4 cup fresh cilantro chopped
- 1/2 cup cotija cheese crumbled
- 1 tablespoon chili powder
- 1 lime juiced
- 2 tablespoons olive oil
- salt and pepper to taste
Instructions
- 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.
- 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.
- 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.
- 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.
- Finally, sprinkle the crumbled cotija cheese over the top of the salad. The salty, creamy cheese adds richness and a delightful texture contrast.
- 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.
Notes
- 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.
