Introduction
Welcome to a vibrant celebration of flavors with this delightful Mexican Street Corn Salad! Bursting with sweet corn, fresh vegetables, and a zesty tang, this salad embodies the essence of summer festivities and street food culture. Whether you’re hosting a backyard barbecue, enjoying a picnic in the park, or simply looking for a fresh side dish to accompany your weeknight dinner, this salad is sure to be a crowd-pleaser. Let’s dive into the ingredients and learn how to whip up this delicious dish!
Ingredients
- 4 cups corn kernels (fresh, frozen, or canned)
- 1 red bell pepper, diced
- 1/2 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 jalapeño, finely diced (optional)
- 1/2 cup crumbled cotija cheese
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 lime, juiced
- 1 teaspoon chili powder
- Salt and pepper to taste
Prep Time, Cook Time, Total Time, Yield
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 servings
Directions and Instructions
- If using fresh corn, grill or boil it until tender, then carefully remove the kernels from the cob. For frozen corn, simply cook according to package instructions and allow it to cool.
- In a large mixing bowl, combine the corn kernels, diced red bell pepper, finely chopped red onion, chopped cilantro, and jalapeño (if you’d like a touch of heat).
- In a separate bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, salt, and pepper until everything is beautifully blended.
- Pour the creamy dressing over the corn mixture and toss gently to ensure all the ingredients are coated evenly with that luscious dressing.
- Now, fold in the crumbled cotija cheese, allowing it to mingle with the other ingredients.
- Give it a taste and adjust the seasoning if you’d like — perhaps a pinch more salt or a squeeze of lime!
- For the best flavor, refrigerate the salad for at least 30 minutes before serving. This allows the flavors to meld together beautifully. Serve chilled or at room temperature, and watch it disappear!
Notes or Tips
Feel free to customize this salad to your liking! You can add diced avocado for creaminess, swap out cotija for feta cheese, or even throw in some black beans for added protein. This salad is versatile and can easily adapt to your taste preferences!
Cooking Techniques
Grilling the corn adds a wonderful smoky flavor that enhances the overall taste of the salad. If you’re using fresh corn, consider rubbing the cobs with a bit of oil and placing them directly on a hot grill for about 8-10 minutes until you achieve some lovely char marks. If you’re short on time, boiling is a great alternative! It’s all about what fits your schedule and flavor preference.
FAQ
Can I make this salad ahead of time?
Absolutely! This salad tastes even better after sitting for a while, so it’s perfect for making ahead of time. Just keep it covered in the refrigerator until you’re ready to serve.
How long will leftovers last?
The salad is best enjoyed within 2 days as the ingredients may start to wilt or lose their crunch. Store leftovers in an airtight container in the fridge.
Conclusion
This Mexican Street Corn Salad is an explosion of colors and flavors that will transport you to the lively streets of Mexico. With its sweet corn, vibrant veggies, and creamy dressing, it’s not just a side dish — it’s a celebration in a bowl. Enjoy this dish at gatherings, or simply savor it on a cozy night at home. Happy cooking!