Craving something that packs a punch of flavor and brings the vibrant streets of Mexico to your kitchen? This Mexican Street Corn Salad is your ticket to a culinary adventure, combining smoky, sweet, and tangy flavors in every forkful.
Why This Recipe Works
- It’s a perfect balance of smoky grilled corn, creamy mayo, tangy lime, and spicy chili powder.
- Great for meal prep, as it tastes even better the next day.
- Versatile enough to serve as a side, salad, or even a dip.
- Quick and easy to make, with minimal cooking required.
- Bursting with colors and textures that make it as visually appealing as it is delicious.
Ingredients
- 4 cups corn kernels (fresh or frozen)
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup crumbled cotija cheese
- 1/4 cup finely chopped cilantro
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- Salt to taste
Equipment Needed
- Large mixing bowl
- Grill or grill pan (for fresh corn)
- Mixing spoon
- Measuring cups and spoons
Instructions
Step 1: Grill the Corn
If using fresh corn, preheat your grill to medium-high heat (about 400°F). Grill the corn, turning occasionally, until charred in spots, about 10 minutes. Let cool slightly before cutting the kernels off the cob.
Step 2: Mix the Dressing
In a large bowl, whisk together the mayonnaise, sour cream, lime juice, chili powder, and smoked paprika until smooth. This creamy dressing is the secret to the salad’s irresistible flavor.
Step 3: Combine Ingredients
Add the grilled corn kernels to the bowl with the dressing. Gently fold in the cotija cheese and chopped cilantro until everything is evenly coated. Season with salt to taste.
Step 4: Chill Before Serving
For the best flavor, cover the salad and refrigerate for at least 30 minutes before serving. This allows the flavors to meld together beautifully.
Step 5: Garnish and Serve
Just before serving, give the salad a quick stir and sprinkle with a little extra cotija cheese and chili powder for a pop of color and flavor.
Tips and Tricks
For an extra smoky flavor, try using smoked paprika instead of regular. If you’re short on time, frozen corn works just as well as fresh; just be sure to thaw and pat it dry before using. To make this salad spicier, add a diced jalapeño or a pinch of cayenne pepper to the dressing. For a lighter version, substitute Greek yogurt for the sour cream. Always taste and adjust the seasoning before serving, as the saltiness of cotija cheese can vary.
Recipe Variations
- Add diced avocado for a creamy texture and healthy fats.
- Mix in black beans and diced tomatoes for a heartier salad.
- Use queso fresco instead of cotija for a milder flavor.
- Top with grilled shrimp or chicken to turn it into a main dish.
- For a vegan version, use vegan mayo and omit the cheese or use a dairy-free alternative.
Frequently Asked Questions
Can I make this salad ahead of time?
Absolutely! This salad actually tastes better after it’s had time to chill in the fridge, making it perfect for meal prep or parties. Just be sure to give it a good stir before serving to redistribute the dressing.
What can I use instead of cotija cheese?
If you can’t find cotija, feta cheese is a great substitute. It has a similar salty and tangy flavor that works well in this recipe.
How long will this salad keep in the fridge?
Stored in an airtight container, this salad will keep for up to 3 days in the refrigerator. The lime juice helps keep the flavors fresh and vibrant.
Summary
This Mexican Street Corn Salad is a vibrant, flavorful dish that’s perfect for any occasion. Easy to make and endlessly customizable, it’s sure to become a favorite in your recipe rotation.
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